Barbacoa recipe

Barbacoa recipe

Barbacoa is a Mexican dish of slow cooked, spicy and tangy meat, often shredded and served as tacos. Our recipe uses beef but you can substitute this with pork if you prefer.

Ingredients

To serve
  • 18 small corn tortillas, warmed
  • 6 sliced spring onions
  • 1 handful coriander leaves, chopped
  • 200 g salsa
  • 18 small corn tortillas, warmed
  • 6 sliced spring onions
  • 1 handful coriander leaves, chopped
  • 7.1 oz salsa
  • 18 small corn tortillas, warmed
  • 6 sliced spring onions
  • 1 handful coriander leaves, chopped
  • 7.1 oz salsa
Barbacoa
  • 90 g jar of chipotle paste
  • 30 g bunch coriander, roughly chopped
  • 1 medium red onion, peeled and cut into large chunks
  • 10 cloves garlic, peeled
  • 1 tsp ground cloves
  • 1 pinch salt, to taste
  • 4 limes, juiced
  • 100 ml cider vinegar
  • 1.5 piece beef brisket
  • 200 ml beef stock
  • 5 bay leaves
  • 3.2 oz jar of chipotle paste
  • 1.1 oz bunch coriander, roughly chopped
  • 1 medium red onion, peeled and cut into large chunks
  • 10 cloves garlic, peeled
  • 1 tsp ground cloves
  • 1 pinch salt, to taste
  • 4 limes, juiced
  • 3.5 fl oz cider vinegar
  • 1.5 piece beef brisket
  • 7 fl oz beef stock
  • 5 bay leaves
  • 3.2 oz jar of chipotle paste
  • 1.1 oz bunch coriander, roughly chopped
  • 1 medium red onion, peeled and cut into large chunks
  • 10 cloves garlic, peeled
  • 1 tsp ground cloves
  • 1 pinch salt, to taste
  • 4 limes, juiced
  • 0.4 cup cider vinegar
  • 1.5 piece beef brisket
  • 0.8 cup beef stock
  • 5 bay leaves

Details

  • Cuisine: Mexican
  • Recipe Type: Barbacoa
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 480 mins
  • Serves: 6

Step-by-step

  1. Place the chipotle paste, coriander, red onion, garlic, cloves, salt, lime juice, and cider vinegar in a food processor and pulse until combined.
  2. Add to a removable slow cooker bowl and place the brisket on top of this mixture. Add the stock and the bay leaves. Use tongs to turn the meat a few times in the sauce.
  3. Put the lid on the slow cooker. Cook until the meat shreds easily with 2 forks, 8 to 10 hours on Low or around 6 hours on High.
  4. Delicious served as tacos with salsa, coriander, sour cream and onions.

This recipe is courtesy of Crock-Pot.

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