Then, whip up the rest of the toppings and store in separate containers in the fridge. First, get the barbacoa cooking early in the morning. To make dinner a breeze, prep everything ahead of time. Fresh Herbs & Veggies: Add refreshing flavors and crunch with chopped cilantro, radishes, fresh onions, or pickled red onions!.Cheeses: I love to use cotija cheese for tacos, but queso fresco or any Mexican blend will work.But if you want to amp it up, drizzle homemade lime crema or chipotle sauce for a little heat! Dips and Sauces: You can’t go wrong with the classic guacamole, pico de gallo, and sour cream combo.You can even recreate your favorite Chipotle barbacoa tacos at home! Then transfer it back into the slow cooker to let it absorb all the delicious juices.Īdd the shredded barbacoa to a large serving plate and make it the centerpiece for taco night! Surround the barbacoa with a warm batch of tortillas, and a few other Mexican staples. Move the beef onto a cutting board and shred it with a fork. By the end, your barbacoa should be ultra tender and easily fall apart! But you can also cook on high for 4-5 hours if you’re on a time crunch. Ideally, you want to cook it for 8-9 hours. Give it a toss with tongs, then add the bay leaves and cover with the lid. Add everything into the slow cooker (minus the bay leaves).Tortillas: I love to use my cassava flour tortillas, but any will do!įind the printable recipe with measurements below.Cilantro: A sprinkle of chopped cilantro adds a fresh touch.Lime: A squeeze of fresh lime juice is a must!.Onion: Diced yellow, white, or red onions will work.Avocado: You can slice them or dice into cubes.Barbacoa: Juicy, savory, shredded barbacoa – the perfect taco addition!.So once you hit the market, look for a 4 pound beef chuck roast. I mentioned in my barbacoa recipe that tough, lean cuts of beef are best for slow cooking. And while I normally keep my tacos simple with diced onions, cilantro, and fresh squeezed lime, I’ll show you how to make your taco night extra fancy with the ultimate Mexican spread. Just season up the beef with those delicious Mexican spices, and cook it low and slow.īy dinner time, the barbacoa will shred so beautifully and have your house smelling like your neighborhood taqueria. It’s incredibly flavorful and becomes fall-apart tender, all thanks to the slow cooker. If you’ve just made a batch of my barbacoa and you’re wondering what to make with leftovers… you know I’m gonna say barbacoa tacos! If you thought my carnitas recipe was amazing (which then turned into carnitas tacos), just wait until you try this barbacoa. Just add the barbacoa to a plate and serve it up family style with a spread of your favorite taco toppings. Barbacoa tacos are one delicious way to enjoy your next taco night! They’re juicy, ultra flavorful, and made easy right in the slow cooker.
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