Barbacoa Beef (Slow Cooker)
Use to make street tacos or rice bowls
Tender fall apart beef that simmers all day long in flavorful Mexican spices.
Ingredients
- 1 Tbls. canola oil
- 3-1/2 lb. boneless chuck roast (Angus or good quality)
- ½ c. beef stock or broth
- 1 Tbls. kosher salt
- 1 Tbls. chili powder (medium or hot)
- 1 t. garlic powder
- 1 t. onion powder
- 1 t. cumin
- 1 t. paprika
- 1 t. freshly ground black pepper
- pinch of red pepper flakes, optional (if you prefer more of a kick)
- soft shell tacos, street taco size
For serving
- 1-2 limes, sliced in wedges
- cojito cheese
- sour cream (low-fat Daisy)
- fresh minced cilantro
- sliced jalapeno, optional
- salsa, optional for serving
Instructions
Season roast lightly with salt and pepper.
In a large skillet, heat 1 tablespoon of canola oil to high and sear roast on both sides.
Place chuck roast in slow cooker and use seasoning to season all sides of beef. Add beef stock or broth to slow cooker.
Cover and cook on LOW for 8 to 9 hours, or until meat is fork tender.
Once meat is tender, shred in slow cooker, using two forks. Meat should fall apart easily.
To Make Street Tacos: Add a little beef in a street taco-size tortilla, squeeze a little fresh lime juice on meat. Add cojito cheese and a sprinkle of fresh cilantro. Top with a dollop of sour cream. Add a few slices of jalapeno pepper, if desired.
To Make Rice Bowls: Add a scoop of cooked rice to a bowl. Top with a little barbacoa beef, corn, black beans, sliced scallion onions, a few slices of jalapeno pepper (if desired), chopped tomato, avocado cubes, cojito cheese, juice of a lime wedge and a little fresh cilantro. Top with a dollop of sour cream. Salsa is optional
NOTE: Serves 6 – 8