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This was great. We eat barbacoa at least one Sunday a month. I usually go out an buy it already made. Most places only make it on the weekend. We had house guests from up north during the week and they wanted to try barbacoa, so I followed this recipe. It was as good as any I have ever eaten. I'll make this again for sure.
Delicious! Split this with a couple friends and we devoured it. It came out a little dry, but that was my fault (lab went long, so I ended up leaving it in for 10.5 hrs). I'll definitely make again and shoot for 8 or 9 hours. Great flavor; I fully recommend.
this was a simple, delicious, authentic tasting recipe that allowed me to utilize both an inexpensive cut of beef andmy favorite kitchen helper, my crockpot! the smells of all that bright green cilantro, onion, and garlic always lure my husband into the kitchen to see what's cooking. just be sure to cut it up before you toss it in the pot so all the little bits f fat can break down. as a white girl married to a man who grew up on his mexican grandmother's cooking, i LOVE this recipe!
I was sad to leave Texas for many reasons; Taco Cabana's barbacoa was one. This recipe is very similar when served with fresh tortillas and pico de gallo.
we loved this one , the only thing was at 4 hour's the meat was hard like a grissel , at 7 hours it had started to relax and 8 hours we struck gold . WOW. hot flour tortillas, a slotted spoon and pica de gaillo ,the meat is all gone now and i'm trying to figure out what to do with the gravy , it's just to good to throw out . Thanks for the great recipe babygirl
This recipe was great, I love Barbacoa and everyone thought my barbacoa was the best, the only thing is it took me 2 days to cook it in the slow cooker on low!!!