Ingredients with Measurements:
- 2 lbs beef chuck roast
- 1/4 cup apple cider vinegar
- 1/4 cup lime juice
- 4 cloves garlic, minced
- 2 tbsp ground cumin
- 2 tbsp dried oregano
- 1 tbsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup beef broth
- 1/4 cup chopped fresh cilantro
- 12 corn tortillas
- Optional toppings: diced onion, chopped cilantro, lime wedges, hot sauce
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a small bowl, whisk together apple cider vinegar, lime juice, garlic, cumin, oregano, smoked paprika, salt, and black pepper.
2. Place beef chuck roast in a slow cooker and pour the spice mixture over it.
3. Add beef broth to the slow cooker.
4. Cover and cook on low for 8-10 hours, or until the beef is tender and easily shreds with a fork.
5. Remove the beef from the slow cooker and shred it with two forks.
6. Return the shredded beef to the slow cooker and stir in chopped cilantro.
7. Warm the corn tortillas in a dry skillet or on a griddle.
8. Assemble the tacos by placing a spoonful of the barbacoa beef on each tortilla and adding desired toppings.
Time:
Preparation time: 15 minutes
Cooking time: 8-10 hours
Temperature:
Low heat setting on slow cooker
Serving size:
Makes 12 tacos
Nutritional information:
Calories: 230
Fat: 9g
Carbohydrates: 18g
Protein: 20g
Sodium: 350mg
Sugar: 1g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef brisket or beef short ribs.
- Apple cider vinegar can be substituted with white vinegar or red wine vinegar.
- Lime juice can be substituted with lemon juice.
- Corn tortillas can be substituted with flour tortillas or lettuce cups for a low-carb option.
Variations:
- Add diced tomatoes, jalapenos, or avocado as additional toppings.
- Serve with a side of rice and beans for a complete meal.
- Use the barbacoa beef as a filling for burritos or quesadillas.
Tips and tricks:
- For extra flavor, sear the beef in a hot skillet before adding it to the slow cooker.
- If the barbacoa is too spicy, add a dollop of sour cream or guacamole to cool it down.
- Leftover barbacoa can be stored in the fridge for up to 3 days or frozen for up to 3 months.
Storage instructions:
Leftover barbacoa can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
Reheating instructions:
To reheat, microwave the barbacoa beef in 30-second intervals until heated through or warm it up in a skillet over medium heat.
Presentation ideas:
Arrange the tacos on a platter and garnish with chopped cilantro and lime wedges.
Garnishes:
Diced onion, chopped cilantro, lime wedges, hot sauce
Pairings:
Serve with a side of rice and beans or a fresh salad.
Suggested side dishes:
Rice and beans, Mexican street corn, avocado salad
Troubleshooting advice:
- If the beef is tough, it may need to cook longer in the slow cooker.
- If the barbacoa is too dry, add more beef broth or water to the slow cooker.
Food safety advice:
- Make sure the beef reaches an internal temperature of 145°F before consuming.
- Store leftovers in the fridge or freezer promptly to prevent bacterial growth.
Food history:
Barbacoa is a traditional Mexican dish that originated in the Caribbean. It is typically made by slow-cooking meat in a pit or underground oven.
Flavor profiles:
Savory, smoky, tangy, and slightly spicy.
Serving suggestions:
Serve the tacos with a side of rice and beans and a cold beer for a delicious and satisfying meal.
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Region: Mexican