28 Mouthwatering Barbacoa Recipes for Flavorful Feasts

Name: 28 Mouthwatering Barbacoa Recipes for Flavorful Feasts
Ingredients: For the beef and braising liquid: – 3 lbs beef chuck roast, cut into 4 large chunks – 4 cups beef broth – 1 cup water – 2 dried ancho chiles, stems and seeds removed – 2 dried guajillo chiles, stems and seeds removed – 1 medium white onion, quartered – 4 cloves garlic, peeled – 1 tbsp ground cumin – 2 tsp dried oregano – 1 tsp ground cloves – 2 bay leaves – 1 tbsp salt For serving: – 16 corn tortillas – 1 cup fresh cilantro, chopped – 1 medium white onion, finely diced – 2 limes, cut into wedges; For the beef:; 3 pounds beef chuck roast, trimmed and cut into 2-inch chunks; 1 tablespoon vegetable oil; For the lamb: – 3 lbs boneless lamb shoulder, cut into 2-inch chunks – 1 tbsp olive oil – 1 large onion, chopped – 4 cloves garlic, minced – 1 cup beef broth – 2 bay leaves – 1 tsp dried oregano – 1 tsp ground cumin – 1 tsp salt – 1/2 tsp black pepper; For the chipotle sauce: – 2 chipotle peppers in adobo sauce, minced – 1/4 cup adobo sauce from the can – 1/2 cup sour cream – 1/4 cup fresh cilantro, chopped – 1 tbsp lime juice; For the pork and rub: – 4 lbs pork shoulder (also called pork butt), trimmed of excess fat – 1 tbsp kosher salt – 1 tbsp ground cumin – 1 tbsp dried oregano – 1 tsp black pepper For the barbacoa sauce: – 1 cup beef broth – 1/2 cup apple cider vinegar – 4 cloves garlic, minced – 2 chipotle peppers in adobo sauce, minced – 1 tbsp adobo sauce from the can – 1 medium white onion, diced – 1/4 cup fresh lime juice For serving: – 8 brioche buns, split – 1 cup fresh cilantro, chopped – 1/2 cup red onion, thinly sliced; For the Beef: – 3 pounds beef chuck roast, cut into 2-inch cubes – 1 tablespoon vegetable oil; For the Sauce: – 4 chipotle peppers in adobo sauce, minced – 1 cup beef broth – 1/4 cup fresh lime juice – 1/4 cup apple cider vinegar – 2 tablespoons ground cumin – 1 tablespoon dried oregano – 1 teaspoon salt – 1/2 teaspoon black pepper – 4 cloves garlic, minced – 1 medium white onion, diced; For the Barbacoa: – 2 lbs beef chuck roast, trimmed and cut into 2-inch chunks – 1 tbsp vegetable oil – 1 cup beef broth – 1/4 cup apple cider vinegar – 3 chipotle peppers in adobo sauce, minced – 1 tbsp adobo sauce from the can – 1 tbsp ground cumin – 1 tbsp dried oregano – 1 tsp garlic powder – 1 tsp onion powder – 1/2 tsp salt – 1/4 tsp black pepper; For the Bowls: – 2 cups cooked white rice – 1 (15 oz) can black beans, drained and rinsed – 1 cup corn kernels (fresh, frozen, or canned) – 1 avocado, sliced – 1/2 cup sour cream – 1/4 cup chopped fresh cilantro – 1 lime, cut into wedges; For the barbacoa: – 3 lbs beef chuck roast, cut into 2-inch chunks – 1 cup beef broth – 4 cloves garlic, minced – 1 tbsp ground cumin – 1 tbsp dried oregano – 2 tsp chipotle powder – 1 tsp salt – 1/2 tsp black pepper – 2 tbsp apple cider vinegar; For the cilantro-lime sauce: – 1 cup fresh cilantro leaves, packed – 1/2 cup sour cream – 1/4 cup mayonnaise – 2 tbsp lime juice – 1 clove garlic – 1/4 tsp salt; For assembling: – 12 corn tortillas – 1/2 cup diced white onion – 1/2 cup chopped fresh cilantro – 1 lime, cut into wedges; For the barbacoa: – 2 lbs beef chuck roast, cut into 2-inch cubes – 1 tbsp vegetable oil – 1 cup beef broth – 1/4 cup apple cider vinegar – 2 chipotle peppers in adobo sauce, minced – 1 tbsp ground cumin – 1 tsp dried oregano – 1/2 tsp salt – 1/4 tsp black pepper For the jalapeño cheese sauce: – 2 tbsp unsalted butter – 2 tbsp all-purpose flour – 1 cup whole milk – 8 oz Monterey Jack cheese, shredded – 2 jalapeños, seeded and finely chopped – 1/4 tsp garlic powder For assembly: – 1 (13 oz) bag tortilla chips – 1/2 cup diced red onion – 1/4 cup chopped fresh cilantro – 1/2 cup sour cream; For the Barbacoa Filling: – 2 lbs beef chuck roast, cut into 2-inch cubes – 1 tbsp vegetable oil – 1 cup beef broth – 1 onion, chopped – 4 cloves garlic, minced – 1 tbsp ground cumin – 1 tsp dried oregano – 1 tsp salt – 1/2 tsp black pepper; For the Red Chili Sauce: – 4 dried ancho chilies, stems and seeds removed – 2 cups hot water – 1 can (14.5 oz) diced tomatoes – 1/2 onion, chopped – 2 cloves garlic – 1 tsp ground cumin – 1/2 tsp salt; For Assembling: – 12 corn tortillas – 2 cups shredded Monterey Jack cheese – 1/4 cup chopped fresh cilantro; For the Barbacoa Beef: – 2 lbs beef chuck roast, cut into 2-inch cubes – 1 tbsp olive oil – 1 cup beef broth – 1/4 cup apple cider vinegar – 2 tbsp chipotle peppers in adobo sauce, minced – 1 tsp ground cumin – 1 tsp dried oregano – 1/2 tsp salt – 1/4 tsp black pepper For Assembling the Quesadillas: – 8 large flour tortillas (10-inch diameter) – 2 cups shredded Monterey Jack cheese – 1/2 cup chopped fresh cilantro – 1/4 cup diced red onion – Cooking spray or 1 tbsp vegetable oil for frying; For the beef and broth: – 2 lbs beef chuck roast, cut into 2-inch cubes – 1 tbsp vegetable oil – 6 cups beef broth – 1 large onion, chopped – 4 cloves garlic, minced For the smoky seasoning: – 2 tbsp chipotle peppers in adobo sauce, minced – 1 tbsp ground cumin – 2 tsp dried oregano – 1 tsp smoked paprika – 1 tsp salt For finishing: – 1 (15 oz) can diced tomatoes – 1 (15 oz) can black beans, rinsed and drained – 1 cup frozen corn – 2 tbsp lime juice – Fresh cilantro, chopped for garnish; For the Barbacoa Filling: – 2 lbs beef chuck roast, cut into 2-inch chunks – 1 cup beef broth – 1/4 cup apple cider vinegar – 2 tbsp chipotle peppers in adobo sauce, minced – 1 tbsp ground cumin – 1 tsp dried oregano – 1 tsp salt – 1/2 tsp black pepper – 3 garlic cloves, minced – 1 medium white onion, diced For the Empanada Dough: – 2 1/2 cups all-purpose flour – 1/2 cup unsalted butter, cold and cubed – 1/2 cup water, ice-cold – 1 tsp salt – 1 large egg, beaten (for egg wash); For the barbacoa: – 1.5 lbs beef chuck roast, cut into 2-inch cubes – 1 tbsp olive oil – 1 medium yellow onion, diced – 4 cloves garlic, minced – 1 cup beef broth – 2 tbsp apple cider vinegar – 1 tbsp ground cumin – 1 tsp dried oregano – 1 tsp chili powder – 1/2 tsp ground cloves – Salt For the peppers and filling: – 4 large bell peppers (any color), tops cut off and seeds removed – 1 cup cooked white rice – 1 cup shredded Monterey Jack cheese – Fresh cilantro, chopped (for garnish); For the barbacoa filling: – 1 lb beef chuck roast, trimmed and cut into 2-inch chunks – 1/2 cup beef broth – 2 tbsp chipotle peppers in adobo sauce, minced – 1 tsp ground cumin – 1 tsp dried oregano – 1/2 tsp salt; For assembling and frying: – 8 small flour tortillas (6-inch diameter) – 1 cup vegetable oil, for frying – 1/2 cup crumbled queso fresco – 1/4 cup chopped fresh cilantro; For the barbacoa: – 1 lb beef chuck roast, cut into 2-inch chunks – 1 tbsp vegetable oil – 1/2 cup beef broth – 2 tbsp chipotle peppers in adobo sauce, minced – 1 tsp ground cumin – 1 tsp dried oregano – 1/2 tsp salt For the queso: – 8 oz Monterey Jack cheese, shredded – 8 oz Oaxaca cheese, shredded – 1/2 cup diced white onion – 1/4 cup chopped fresh cilantro – 1 tbsp lime juice For serving: – Warm corn tortillas; For the barbacoa:2 lbs beef chuck roast, cut into 2-inch chunks1/2 cup beef broth3 tbsp lime juice2 tbsp apple cider vinegar4 cloves garlic, minced1 tbsp ground cumin1 tsp dried oregano1/2 tsp ground clovesSalt to taste; 2 lbs beef chuck roast, cut into 2-inch chunks; 1/2 cup beef broth; 3 tbsp lime juice; 2 tbsp apple cider vinegar

fromcannibalnyc.com www.cannibalnyc.com/barbacoa-recipes

Picture this: tender, slow-cooked barbacoa that falls apart at the touch of a fork, filling your kitchen with irresistible aromas. Whether you're craving

Ingredients

Instructions

3 pounds beef chuck roast, trimmed and cut into 2-inch chunks
1 tablespoon vegetable oil
4 cloves garlic, minced
1 medium white onion, diced
2 chipotle peppers in adobo sauce, minced
1 tablespoon adobo sauce from the can
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon ground cloves
1 cup beef broth
¼ cup fresh lime juice
3 bay leaves
Salt to taste
Warm corn tortillas
Fresh cilantro, chopped
Diced white onion
Lime wedges
Pat the beef chuck roast chunks dry with paper towels to help them brown better.
Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
Add the beef chunks in a single layer, working in batches if needed, and sear for 3-4 minutes per side until deeply browned.
Transfer the seared beef to your slow cooker insert.
In the same skillet, reduce heat to medium and add the diced onion, cooking for 5 minutes until translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the minced chipotle peppers, adobo sauce, cumin, oregano, and cloves, cooking for 30 seconds to toast the spices.
Pour in the beef broth and lime juice, scraping up any browned bits from the skillet bottom.
Pour this sauce mixture over the beef in the slow cooker.
Add the bay leaves to the slow cooker.
Cover and cook on LOW for 8 hours until the beef shreds easily with a fork.
Remove the bay leaves and discard them.
Use two forks to shred the beef directly in the slow cooker, mixing it with the cooking liquid.
Season with salt to taste, starting with 1 teaspoon and adjusting as needed.
For the barbacoa:2 lbs beef chuck roast, cut into 2-inch chunks1/2 cup beef broth3 tbsp lime juice2 tbsp apple cider vinegar4 cloves garlic, minced1 tbsp ground cumin1 tsp dried oregano1/2 tsp ground clovesSalt to taste
2 lbs beef chuck roast, cut into 2-inch chunks
1/2 cup beef broth
3 tbsp lime juice
2 tbsp apple cider vinegar
1 tbsp ground cumin
1 tsp dried oregano
1/2 tsp ground cloves
For the salad:2 ripe avocados, diced4 cups chopped romaine lettuce1 cup cherry tomatoes, halved1/2 red onion, thinly sliced1/4 cup chopped fresh cilantro
2 ripe avocados, diced
4 cups chopped romaine lettuce
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/4 cup chopped fresh cilantro
For the dressing:1/4 cup olive oil2 tbsp lime juice1 tsp honey
1/4 cup olive oil
2 tbsp lime juice
1 tsp honey
Place the beef chuck roast chunks in a slow cooker.
Pour 1/2 cup beef broth, 3 tbsp lime juice, and 2 tbsp apple cider vinegar over the beef.
Add 4 cloves minced garlic, 1 tbsp ground cumin, 1 tsp dried oregano, and 1/2 tsp ground cloves to the slow cooker.
Season with salt to taste, stirring gently to combine all ingredients.
Cover the slow cooker and cook on low heat for 8 hours, until the beef is fork-tender and easily shreds. Tip: For best results, avoid opening the lid during cooking to maintain consistent temperature.
While the barbacoa cooks, prepare the salad by combining 4 cups chopped romaine lettuce, 1 cup halved cherry tomatoes, 1/2 thinly sliced red onion, and 1/4 cup chopped fresh cilantro in a large bowl.
In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp lime juice, and 1 tsp honey until emulsified to make the dressing.
Once the barbacoa is done, use two forks to shred the beef directly in the slow cooker, mixing it with the juices. Tip: Let the barbacoa rest for 10 minutes after shredding to allow flavors to meld.
Dice 2 ripe avocados and gently fold them into the salad bowl to prevent mashing.
Divide the salad mixture evenly among four serving bowls.
Top each bowl with a generous portion of the shredded barbacoa.
Drizzle the dressing evenly over each salad just before serving. Tip: Add the dressing last to keep the lettuce crisp and vibrant.

28 Mouthwatering Barbacoa Recipes for Flavorful Feasts

Ingredients

Instructions

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