SLOW COOKER BEEF BARBACOA RECIPE | ALLRECIPES
A Mexican-style shredded beef that is slow cooked in spices and vegetables, and wrapped in a flour tortilla.
Provided by lizbot1
Categories Mexican Recipes
Total Time 6 hours 30 minutes
Prep Time 30 minutes
Cook Time 6 hours 0 minutes
Yield 8 servings
Number Of Ingredients 9
Steps:
- Place the roast, onion, bay leaves, black pepper, garlic powder, and vinegar in slow cooker; cover ingredients completely with water. Cover and cook on High setting until meat is very tender and falling apart, about 4 hours.
- Remove meat from slow cooker and discard liquids. Return meat to slow cooker; shred with fork and knife. Stir tomato sauce, chili powder, and salt into the shredded meat. Cover the cooker, and cook meat and sauce on High for an additional 2 hours.
Nutrition Facts : Calories 291.7 calories, CarbohydrateContent 9.1 g, CholesterolContent 77.3 mg, FatContent 18.8 g, FiberContent 2.8 g, ProteinContent 22 g, SaturatedFatContent 7.3 g, SodiumContent 350.2 mg, SugarContent 4 g
MEXICAN RICE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This recipe is a zippy, flavorful south-of-the-border side dish. My family always requests this rice when I'm making a Mexican dinner.—Pattie Hess, Grabill, Indiana
Provided by Taste of Home
Categories Side Dishes
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a saucepan over medium heat, bring water, salsa and bouillon to a boil. Stir in rice; remove from the heat. Cover and salt stand 6-8 minutes or until liquid is absorbed. Fluff with a fork.
Nutrition Facts : Calories 102 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 272mg sodium, CarbohydrateContent 21g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 2g protein. Diabetic Exchanges 1 starch.
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MEXICAN RICE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.3
Total Time 15 minutes
Category Side Dishes
Cuisine North America, Mexican
Calories 102 calories per serving
- In a saucepan over medium heat, bring water, salsa and bouillon to a boil. Stir in rice; remove from the heat. Cover and salt stand 6-8 minutes or until liquid is absorbed. Fluff with a fork.
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