BARBACOA RECETA RECIPES

Name: Slow-Cooker Barbacoa
Prep time: 45 min
Cook time: 7 h
Total time: 7 h 45 min
Yield: 8 servings.
Cuisine: North America, Mexican
Ingredients: 1/4 cup lime juice; 1/4 cup cider vinegar; 3 chipotle peppers in adobo sauce; 4 garlic cloves, thinly sliced; 4 teaspoons ground cumin; 3 teaspoons dried oregano; 1-1/2 teaspoons pepper; 3/4 teaspoon salt; 1/2 teaspoon ground cloves; 1 cup reduced-sodium chicken broth; 1 boneless beef chuck roast (3 to 4 pounds); 3 bay leaves; RICE:; 3 cups water; 2 cups uncooked jasmine rice, rinsed and drained; 3 tablespoons butter; 1-1/2 teaspoons salt; 1/2 cup minced fresh cilantro; 2 tablespoons lime juice; Optional: sliced radishes, fresh cilantro leaves and lime wedges

SLOW-COOKER BARBACOA RECIPE: HOW TO MAKE IT

Slow-Cooker Barbacoa Recipe: How to Make It image

My husband adores this barbacoa, which is beef roast simmered in lime juice, chipotle and cumin. He would eat it one a week if I would make it that often! We have it over rice with cilantro and a spritz of lime. —Aundrea McCormick, Denver, Colorado

Provided by Taste of Home

Categories Dinner

Total Time 07 hours 45 minutes

Prep Time 45 minutes

Cook Time 07 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 20

Ingredients

1/4 cup lime juice
1/4 cup cider vinegar
3 chipotle peppers in adobo sauce
4 garlic cloves, thinly sliced
4 teaspoons ground cumin
3 teaspoons dried oregano
1-1/2 teaspoons pepper
3/4 teaspoon salt
1/2 teaspoon ground cloves
1 cup reduced-sodium chicken broth
1 boneless beef chuck roast (3 to 4 pounds)
3 bay leaves
RICE:
3 cups water
2 cups uncooked jasmine rice, rinsed and drained
3 tablespoons butter
1-1/2 teaspoons salt
1/2 cup minced fresh cilantro
2 tablespoons lime juice
Optional: sliced radishes, fresh cilantro leaves and lime wedges

Steps:

Place the first 9 ingredients in a blender; cover and process until smooth. Add broth; pulse to combine., Place roast and bay leaves in a 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low until meat is tender, 7-9 hours., Prepare rice about 30 minutes before serving. In a large saucepan, combine water, rice, butter and salt; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 12-15 minutes. Remove from heat; gently stir in cilantro and lime juice., Remove roast from slow cooker; cool slightly. Discard bay leaves and skim fat from cooking juices. Shred beef with 2 forks; return to slow cooker. Serve with rice and, if desired, radishes, cilantro and limes.

Nutrition Facts : Calories 513 calories, FatContent 21g fat (9g saturated fat), CholesterolContent 122mg cholesterol, SodiumContent 882mg sodium, CarbohydrateContent 40g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 37g protein.

BARBACOA DE RES ESTILO GUADALAJARA, JALISCO | PEOPLE EN ...

Barbacoa de res estilo Guadalajara, Jalisco | People en ... image

Suadero deshebrado en una salsa de chiles guajillo y ancho con diferentes especias. Uno de los mejores recuerdos que tengo de mi Guadalajara.

Provided by mega2408

Categories Carnes

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 19

Ingredients

1 1/2 kilos de suadero de res
1 cebolla, cortada a la mitad
3 dientes de ajo
3 hojas de laurel
Sal al gusto
6 chiles guajillo
2 chiles anchos
2 tazas de caldo de carne
3 cucharadas de vinagre blanco
2 dientes de ajo
1/2 cucharadita de pimienta negra molida
1/4 cucharadita de orégano seco
1/4 cucharadita de tomillo
1/4 cucharadita de cominos
1/4 cucharadita jengibre en polvo o 1 centímetro de jengibre fresco
4 clavos de olor
3 pimientas gordas
1 pizca de canela
Sal al gusto

Steps:

Coloca la carne en la olla de presión. Cubre con agua y agrega la cebolla, 3 dientes de ajo, laurel y sal al gusto. Tapa y cuece a presión durante 1 hora (a partir de el momento en que la válvula empiece a sonar).
Una vez lista, saca la carne de la olla y deshebra. Cuela el caldo, toma 2 tazas para la salsa y reserva el resto para otro uso.
Hierve los chiles durante 5 minutos. Retira del fuego y deja reposar en el agua caliente durante 5 minutos más o hasta que se suavicen.
Licúa muy bien los chiles con 2 tazas del caldo de la carne, vinagre, ajo, pimienta negra, orégano, tomillo, cominos, jengibre, clavos, pimientas gordas, pimienta negra y canela, hasta tener una salsa espesa completamente tersa.
Vierte la salsa dentro de una cazuela o cacerola grande a fuego medio. Cuando empiece a hervir, reduce el fuego a lo más bajo y agrega la carne; revuelve muy bien. Tapa la cazuela y cocina la carne por lo menos 30 minutos para que los sabores se integren.

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