Slow-Cooker Barbacoa

Submitted by Stephanie Y.

"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."

 

• Ready In: 7hrs 30mins
• Ingredients: 11
• Serves: 6

ingredients

• 8 garlic cloves, unpeeled
• 59.14-78.78 ml ground dried ancho chile powder
• 2.46 ml ground cumin
• 4.92 ml ground black pepper
• 44.37 ml vinegar (cider vinegar is common in Mexico)
• 4.92 ml salt
• 118.29 ml water for marinade (plus more for the slow cooker)
• 1360.77 g bone-in chuck roast
• 118.29 ml finely chopped white onion, for garnish
• 118.29 ml chopped cilantro, for garnish
• 1 lime, cut into 6 wedges for serving

directions

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. 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. 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. 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.

Reviews

[Husker Fan]

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!

 

[lolablitz]

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 Recipe #28113 rolled up in tortillas with sour cream, corn relish salsa, and the cilantro and onion garlic. Wow what a meal! Thanks so much!!!

 

[2Bleu]

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. :)

 

[qetzalcoatl66]

OK, folks, After reading thee reviews, I had to comment. Some are expecting it to be more spicy. Except from a Chipotle Grill, which is Cal-Mex, I've NEVER had a spicy barbacoa. (And Chipotle adds enough cumin to drown other flavours, IMHO.) Barbacoa is mild in flavour, as is most "taco fillings" I've had (And I've eaten TONS! :-) ) My roast is currently defrosting, but I plan on trying this recipe tomorrow, as the ingredients look like it'll taste just like the stuff I had from a taqueria I miss, that was run from a delightful couple from Juarez.

 

[dlobato]

Made this over the weekend. My house smelled wonderful, and the taste was to die for. My family could not get enough. Only had a small amount leftover and took it to work. It smelled so good, everyone wanted to try it. I had to guard it with my life. This is a keeper. I'll be making this again, & again. Thanks for sharing.