Barbacoa Recipe | Slow Cooker Recipe | Cooking Up Love


Hi everyone! Welcome back to Cooking Up Love! Today we’re making the most incredibly delicious barbacoa recipe.
These barbacoa tacos will blow your mind! In just 10 minutes you’ll be slathering
a chuck roast with our incredible wet spice rub and then setting it into the
crock pot to cook on low and slow for 8 hours
our barbacoa recipe is juicy flavorful and super tender with a rich sauce that you
will want to drink straight and our barbacoa recipe gets even better on day
2, making it a winner at our house except we rarely have any leftovers πŸ™‚
Here’s a quick look at our short list of ingredients and I’ve put the entire
recipe in the description box below. First we’re going to make the wet spice
rub. I’m using a nutribullet and you can also use a blender or a food processor.
Place about 1/2 cup of cilantro into the container. Squeeze the juice from 2 limes and then pour two tablespoons of lime
juice into the container. If you’re new to our channel, we believe sharing
homemade food spreads joy and touches lives and every week we share delicious
recipes you can proudly share with your friends and family… like this barbacoa
beef taco recipe that tastes even better than your favorite restaurant! Mince or
crush four cloves of garlic and add to the mixture. Add 2 tablespoons of chipotle in adobo
sauce… I love these diced chipotles that come
in the glass jar and if you like your barbecue spicy add one or two more
tablespoons! Add one tablespoon of tomato paste. And now for the dry spices, add two
teaspoons of chili powder, one tablespoon of cumin, two teaspoons of garlic salt, one teaspoon ground oregano and just a
teaspoon or so of the beef broth to help with the blending. Then cover and pulse
to mix everything together into a paste. We have new recipes every week 😄
Subscribe and ring the bell so you know when we posted a new one! Now to get the roast ready. I like to
trim off most of the fat from the roast so it will be less greasy as it cooks. This is an Americanized version of the traditional Mexican barbacoa tacos, I’m
using a beef roast in place of the traditional beef cheeks that are often
used. After searching in our market for beef cheeks the butcher recommended a
chuck roast is the best option. I just want to thank you for watching our
channel. When you watch, comment and share our videos, it helps other people find us and your support really means so much to us ❤️ Liberally salt and pepper the roast on
both sides. Okay now spread the wet spice rub over
one side of the roast then place it into the crock pot rub, side down
and spread the remaining spice rub mixture on top. Add six ounces of beer and six ounces of beef broth and then I like to add a teaspoon of
better than bouillon roasted beef to the liquid. Cover and cook on
the low setting. The roast will be ready and extremely tender after cooking for
about seven or eight hours. I’ve also included directions for cooking the
barbacoa in an instant pot in the description! When it’s ready, remove the
beef to another dish and discard any remaining pieces of that shred the meat
using forks and spoons the savory sauce over the barbacoa. Serve as tacos and burritos taco salads
quesadillas or taco bowls…l the choices are endless! Today we’re making barbacoa tacos – juicy
full flavor tacos with a touch of spicy heat and topping them off with cilantro,
radishes and red onions. I like mine with a little tomatillo salsa, cojita cheese
and a squeeze of lime. The whole family is going to love these tacos and I can’t
wait for you to try them! Remember to subscribe before you leave so you know
when we’ve posted a new recipe ❤️ Here’s some more great recipes I think
you’ll like, and I’ll see you in the next video! If you love to entertain check out
our dessert recipes and Pollock favorites… all simple to make and I guarantee they
taste incredible!!

Leave a Reply

Your email address will not be published. Required fields are marked *