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
SHREDDED PORK BARBACOA
I am sooo excited to have this recipe! This is a sweeter meat, and it comes from a wonderful Tex-Mex restaurant in Utah, and this pork is to DIE for. I hope you enjoy!
Provided by Miss Diggy
Categories Pork
Time 8h5m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle roast all over with salt, pepper, and garlic powder.
- Place in crockpot and cook on low for 7-8 hours.
- After cooking, take roast out and shred.
- Place back into crockpot.
- Add the enchilada sauce and brown sugar and let it heat through.
Nutrition Facts : Calories 396.6, Fat 11.8, SaturatedFat 4, Cholesterol 142.9, Sodium 208.4, Carbohydrate 19.2, Fiber 0.2, Sugar 17.8, Protein 50.3
MEXICAN BARBACOA IN A CROCK-POT -
This is the easiest way to cook an authentic Mexican Barbacoa instead of cooking it in the traditional way in Mexico with the head wrapped in large banana leaves and three layers of burlap and then placed in a deep hole in the ground, just like the Hawaiian Pork Luau.
Provided by pink cook
Categories Meat
Time 8h30m
Yield 16-20 serving(s)
Number Of Ingredients 18
Steps:
- Rinse the cheeks and place them in a good size crock pot, discarding any chunks that are just fat.
- Add garlic cloves, onion, bay leaves, oregano, black pepper, salt, and squeeze the orange juice from the two oranges over the meat.
- Set the crock pot on high and cook for two hours, then stir the contents with a big spoon.
- Stir every hour after that. In six hours it should be starting to fall apart.
- Cook for an extra hour if needed and then remove from the crock pot to a large bowl with a slotted spoon, draining the meat from juices and removing the bay leaves and all the fat. (It retains too much fat.)
- Shred the meat with two forks and serve on tacos with the tortillas and the extras.
- The best is to place some meat on a warm tortilla, top with cilantro, squirt on some lime juice and hot salsa, sauce or chopped jalapeño, roll up and enjoy with some Charro Beans as a side. Mmmmmm -- it is so good.
MEXICAN PORK
My first time making this dish was a hit with everyone in my family, both young and old. Serve with black beans, white rice or use as meat for tacos, enchiladas or tamales! -Amy Vazquez, Brandon, Mississippi
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 18 servings.
Number Of Ingredients 10
Steps:
- Cut roast in half; place in a 4- or 5-qt. slow cooker. Top with enchilada sauce, green pepper, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender. , Remove roast; cool slightly. Skim fat from cooking juices. Remove meat from bone; discard bone. Shred pork with 2 forks and return to slow cooker., Stir in the cilantro, lime juice and lime zest; heat through. Serve with a slotted spoon on tortillas, if desired, with toppings of your choice.
Nutrition Facts : Calories 162 calories, Fat 9g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 280mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 17g protein.
More about "mexican pork barbacoa recipes"
CROCK POT BARBACOA PORK (SERVED TWO WAYS) - GYPSYPLATE
From gypsyplate.com
4.5/5 (104)Total Time 8 hrs 15 minsCategory Main CoursesCalories 545 per serving
SLOW-COOKED PORK BARBACOA RECIPE BY KEVIN GILLESPIE
From thedailymeal.com
4/5 (3)Estimated Reading Time 2 minsServings 12Calories 457 per serving
- In a small bowl, combine the salt, chile powder, cinnamon, and cloves. Pat the pork dry and generously season all over with the salt mixture. Cut a large piece (about 24 inches) of heavy-duty foil and place in a roasting pan. Add the roast, onions, garlic, and bay leaves and wrap everything up tightly in the foil. Roast for 3 ½ hours.
EASY BARBACOA RECIPE - THE SPRUCE EATS
From thespruceeats.com
TRY THIS: SMOKED MEXICAN BARBACOA - BARBECUEBIBLE.COM
From barbecuebible.com
PORK BARBACOA RECIPE - BARBECUEBIBLE.COM
From barbecuebible.com
AUTHENTIC MEXICAN BARBACOA RECIPE - LAS RECETAS …
From lasrecetasdelaura.com
WHAT IS BARBACOA AND HOW DO YOU MAKE IT? | ALLRECIPES
From allrecipes.com
SLOW COOKED SWEET BARBACOA PORK - SKINNYTASTE
From skinnytaste.com
AUTHENTIC MEXICAN PORK CARNITAS - ANALIDA'S ETHNIC SPOON
From ethnicspoon.com
MEXICAN BEEF BARBACOA - THE STAY AT HOME CHEF
From thestayathomechef.com
MEXICAN BARBACOA RECIPE - KITCHEN GIDGET
From kitchengidget.com
10 BEST MEXICAN BEEF BARBACOA RECIPES - YUMMLY
From yummly.com
BARBACOA - MEXICO | LOCAL FOOD GUIDE - EAT YOUR WORLD
From eatyourworld.com
WHAT IS BARBACOA? AND HOW TO MAKE BARBACOA - FOOD …
From foodnetwork.com
Author Food Network Kitchen
BARBACOA: MEXICAN SHREDDED BEEF DISH - AMIGOFOODS
From blog.amigofoods.com
BARBACOA - WIKIPEDIA
From en.wikipedia.org
SLOW COOKER SWEET PORK BARBACOA - COOKING CLASSY
From cookingclassy.com
BARBACOA RECIPE: A MEXICAN-INSPIRED DISH MADE WITH AN INSTANT POT
From healthyrecipes101.com
CAFé RIO SWEET BARBACOA PORK - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
MEXICAN BARBACOA RECIPE | CROCKPOT PULLED PORK
From spicesinc.com
10 BEST PORK BARBACOA RECIPES | YUMMLY
From yummly.com
CAFE RIO SWEET PORK BARBACOA | SLOW COOKER PORK - ONLY 10MIN PREP!
From blessthismessplease.com
OUR MENU - BARBACOA
From barbacoa.no
SMOKED AND BRAISED MEXICAN BEEF BARBACOA RECIPE - MEATWAVE
From meatwave.com
SMOKED PORK SHOULDER | MEXICAN-STYLE PORK SHOULDER
From twosleevers.com
SLOW COOKER SWEET PORK BARBACOA - REAL MOM KITCHEN - PORK
From realmomkitchen.com
SWEET SLOW COOKER PORK BARBACOA RECIPE (SERVED IN 2 WAYS)
From brisketandbagels.com
MEXICAN PORK BARBACOA RECIPES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
AUTHENTIC MEXICAN BARBACOA RECIPE - YOUTUBE
From youtube.com
THESE 4 MEXICAN BRAISES WILL JUMP-START YOUR FALL - SERIOUS EATS
From seriouseats.com
RECIPE FOR BARBACOA DE RES - JUST MEXICAN FOOD
From justmexicanfood.com
PORK BARBACOA RECIPE WITH SOUR CREAM - DAISY BRAND
From daisybrand.com
THREE DAYS AND A PIT OVEN: HOW THE BEST BARBACOA IS MADE
From seriouseats.com
A HISTORY AND EXPLANATION OF MEXICAN BARBACOA - DELISH
From delish.com
BEEF BARBACOA - MEXICAN PULLED BEEF | RECIPETIN EATS
From recipetineats.com
CAFE RIO SWEET PORK BARBACOA - HOUSE OF NASH EATS
From houseofnasheats.com
BARBACOA PORK - THE BEST RECIPE, EVER! - YOUTUBE
From youtube.com
MEXICAN BARBACOA CHIPOTLE RECIPE - COPYKAT
From copykat.com
MEXICAN SHREDDED BEEF - BARBACOA - MOM'S DINNER
From momsdinner.net
24" BARBACOA DECAL STICKER CARIBBEAN MEXICO MEXICAN PORK BEEF …
From amazon.ca
CAFE RIO SWEET PORK BARBACOA RECIPE - SECRET COPYCAT RESTAURANT …
From secretcopycatrestaurantrecipes.com
THE ULTIMATE MEXICAN BARBECUE GUIDE 2022 | THE MANUAL
From themanual.com
You'll also love