BEEF BARBACOA TACOS
Provided by Food Network Kitchen
Categories main-dish
Time 2h45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat a large cast-iron skillet or Dutch oven over medium-high heat. Add the chiles and cook, pressing them down with a spatula, 10 seconds per side; transfer to a plate. Add the tomatoes, onion and garlic to the skillet and cook, stirring once or twice, until the vegetables are charred in spots, about 10 minutes.
- Peel the garlic and transfer to a blender along with the tomatoes and onion (reserve the skillet). Tear the chiles into pieces and add to the blender along with 1/2 cup water and 1 teaspoon salt; pulse until smooth. Strain the mixture through a fine-mesh sieve into the skillet, pressing it through with the back of a spoon.
- Add the beef to the skillet and turn to coat in the chile sauce using tongs. Cook over medium-high heat, turning occasionally, until a crust starts to form on the meat, about 10 minutes. Sprinkle in the cumin, cinnamon and cayenne pepper and cook 1 more minute. Meanwhile, puree 2 1/2 cups water, the cilantro and thyme in the blender; add to the skillet along with the bay leaves.
- Reduce the heat to low. Cover and gently simmer until the meat is very tender, about 2 hours, adding up to 1 1/2 cups water if the sauce gets too thick. Remove the bay leaves and season with salt and black pepper. Serve in tortillas with assorted toppings.
BARBACOA
A simple barbacoa, slow cooked and seasoned with chiles and spices. Serve on tortillas with salsa, rice, beans or other accoutrements.
Provided by Patrick Selley
Categories World Cuisine Recipes Latin American Mexican
Time 16h40m
Yield 24
Number Of Ingredients 13
Steps:
- Heat a heavy skillet over medium heat. Place the dried guajillo chiles into the skillet and cook, turning occasionally, until the color changes and the chiles have puffed, about 5 minutes. Set the chiles aside to cool for a moment. Meanwhile, toast the cumin and cloves in the hot skillet until the cumin seeds begin to pop; remove from the pan and set aside. Remove and discard the stems, seeds, and veins of the chiles, and place into a small bowl. Pour the boiling water over top, and cover. Let the chiles soak for 1 hour.
- Grind the toasted cumin and cloves into a powder, and place into a blender. Add the ancho chile powder, onion, garlic, oregano, thyme, vinegar, and lime juice. Remove the chiles from the soaking water, and place into the blender along with 1/3 cup of the soaking liquid. Cover, and blend until a smooth paste forms.
- Place the beef roast into a mixing bowl, and pour the guajillo chile past over top. Coat the roast on all sides with the paste, then cover the bowl with plastic wrap. Marinate in the refrigerator overnight.
- Preheat an oven to 325 degrees F (165 degrees C).
- Transfer the roast and marinade to a roasting pan, and arrange the bay leaves over top. Cover tightly with aluminum foil. Bake in the preheated oven until the meat is very tender and is easily pulled apart with a fork, about 6 hours. Let stand, covered, at room temperature for 1 hour before discarding the bay leaves and shredding with two forks.
Nutrition Facts : Calories 175.1 calories, Carbohydrate 1.2 g, Cholesterol 51.6 mg, Fat 12.5 g, Fiber 0.2 g, Protein 13.5 g, SaturatedFat 5 g, Sodium 33.5 mg, Sugar 0.3 g
BARBACOA PULLED-BEEF TACOS
Treat family and friends to these tasty pulled-beef tacos marinated in a punchy sauce with chipotle, lime juice and garlic. It's a great sharing dish
Provided by Tom Kerridge
Categories Dinner, Supper
Time 2h50m
Number Of Ingredients 14
Steps:
- Pour the vinegar and lime juice into a large bowl (it should be able to hold all the beef ). Whisk in the chipotle paste, garlic, spices, herbs, sugar and some seasoning. Mix in the beef, ensuring it's well-coated, then cover and leave to marinate for 1-2 hrs, or chill overnight.
- Heat the oven to 160C/140C fan/ gas 3. Put the beef on a plate, then tip the marinade into an ovenproof casserole, along with any bits that have stuck to the bowl. Pour in the stock and bring to a simmer. Add the beef and simmer for 1 min, then cover and cook in the oven for 2 hrs.
- If the beef isn't tender enough to shred, cook for 15 mins more, then check again. Leave until cool enough to handle, then lift onto a board using a slotted spoon. Bring the sauce to the boil and reduce to about 300ml. Meanwhile, roughly shred the beef, discarding any fat or gristle. Stir back into the sauce to reheat, then serve in the casserole dish with the tacos, coriander and toppings on the side for everyone to help themselves.
Nutrition Facts : Calories 266 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 34 grams protein, Sodium 0.3 milligram of sodium
BEEF RUB FOR BARBACOA
A great recado for flavoring beef in preparation for smoking. Adjust seasoning to taste. If using on pork, leave out the onion and add 1 tsp each of coriander seed, mexican cinnamon and allspice. If I am using a smoker for this, I like using 4 garlic cloves, mashed, and adding them after the dry spices are ground well. If I am using higher heat, I use the garlic powder so it doesn't burn and get bitter. Ick! Red Apple has a great barbacoa recipe, #184735, that this would work beautifully on. This rub will keep very nicely in a bag in the freezer.
Provided by Queen Dragon Mom
Categories Meat
Time 5m
Yield 1/4 cup
Number Of Ingredients 7
Steps:
- Combine all ingredients in a spice grinder and pulverize.
- Rub on all meat surfaces.
- Place meat in ziploc, or wrap with foil/plastic wrap and place in refrigerator overnight.
Nutrition Facts : Calories 306, Fat 7.1, SaturatedFat 1, Sodium 40.1, Carbohydrate 61, Fiber 13.9, Sugar 18, Protein 12.6
CIVILIZED BARBACOA (SMOKED CHUCK ROAST)
Barbacoa in some parts of Mexico and South Texas means cooking a cow's head. Yuk! I got this delicious version from www.lomexicano.com. The pulled chuck is served with tortillas.
Provided by Red_Apple_Guy
Categories Meat
Time 6h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Blend the spices.
- Rinse and dry the chuck roast and rub with the blended spices.
- Prepare the smoker with lighted charcoal
- Add a small amount of hickory or desired smoke wood.
- Heat smoker to 250F-300°F.
- Place the roast on the smoker.
- Once the internal temperature is 160 F (about 4 hours), wrap the roast in heavy duty aluminum foil.
- Cook for a couple of more hours or until the meat internal temperature is about 200°F.
- Pull the roast, drain liquid, rewrap and let it rest for 30 minutes.
- Using forks, pull the meat apart into shreds.
- Serve with tortillas and guacamole, pico gallo, or black bean and corn salsa.
Nutrition Facts : Calories 154.8, Fat 7.9, SaturatedFat 3, Cholesterol 61.8, Sodium 339, Carbohydrate 1.8, Fiber 0.8, Sugar 0.3, Protein 18.5
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- Fire up smoker or grill to 250°F, adding chunks of smoking wood chunks when at temperature. Place beef in smoker and smoke for 3 hours.
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