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    You are in: Home / Recipes / Barbacoa Recipe
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    Barbacoa

    Barbacoa. Photo by Juenessa

    1/4 Photos of Barbacoa

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    Total Time:

    Prep Time:

    Cook Time:

    7 hrs 30 mins

    30 mins

    7 hrs

    cookiedog's Note:

    This is a Northern Mexican recipe that is adapted from a recipe by Rick Bayless. This uses a chuck roast and is made in the crock pot. My DBF asks me to make this again and again. Serve it with rice, sour cream, beans, and warmed tortillas.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut a slit in the side of each garlic clove. Place them in a microwaveable bowl, cover with plastic wrap, poke holes in the top and microwave for 30 seconds on high. Cool until handleable, then slip off the papery husks.
    2. 2
      One by one, drop the garlic cloves into a running food processor, letting each get thoroughly chopped before adding the next. Add the chile powder, cumin, black pepper, vinegar, salt and water and pulse to blend.
    3. 3
      Place the meat in a large crock pot. Scrape the marinade onto the meat, then spread it sloppily over the top and sides. Pour enough water into the slow-cooker to cover the lower 1/2 inch of roast. Cover and slow cook on high for 6 hours or until meat is tender. Carefully remove meat with a slotted spoon onto a large plate, pulling away the bones.
    4. 4
      Degrease the cooking broth and boil it down in a saucepan to concentrate the flavors. Ladle it over the meat and garnish with the onions and cilantro.

    Ratings & Reviews:

    • on July 17, 2010

      55

      Wow! We enjoyed this recipe a lot. I thought I had ancho chile powder, but instead it was Chipotle Chile powder. It was fantastic! I love the kick of the spices! We will be making these again. We added all the extras on top! Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 20, 2010

      55

      Awesome recipe! I couldn't find dried ancho chile powder anywhere, so I bought whole dried New Mexico peppers and processed them for a while in the food processor before adding the garlic. I was a little worried that they woudl be the wrong kind, but the end result was amazing! Incredible smells all day! We just loved these with Cilantro Rice rolled up in tortillas with sour cream, corn relish salsa, and the cilantro and onion garlic. Wow what a meal! Thanks so much!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 11, 2009

      55

      I made this with a pork roast with terrific results! I added the onion right in with the meat and also added a bit more cumin. I cooked it in my Dutch oven in the oven at 250F. for 6 hrs. I then shredded the meat and made enchiladas. This recipe does not have much heat, but that can be adjusted easily with some chopped jalapenos. Thanks for sharing this very versatile recipe. :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (30)

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    Nutritional Facts for Barbacoa

    Serving Size: 1 (271 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 350.4
     
    Calories from Fat 131
    37%
    Total Fat 14.6 g
    22%
    Saturated Fat 6.3 g
    31%
    Cholesterol 149.6 mg
    49%
    Sodium 661.3 mg
    27%
    Total Carbohydrate 7.4 g
    2%
    Dietary Fiber 2.6 g
    10%
    Sugars 1.2 g
    4%
    Protein 49.2 g
    98%

    The following items or measurements are not included:

    marinade

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