Savory Slow-Cooker Mexican Barbacoa
Indulge in the rich, savory flavors of Slow-Cooker Mexican Barbacoa, a delightful dish inspired by Northern Mexican culinary traditions and adapted from a beloved recipe by Rick Bayless. This hearty meal features tender, succulent chuck roast simmered to perfection in a blend of aromatic spices, garlic, and tangy vinegar, resulting in a mouthwatering flavor profile that will leave you craving more. Perfect for family gatherings or a cozy night in, serve this delicious barbacoa with fluffy rice, a dollop of sour cream, warm tortillas, and simmered beans for a complete feast. Your taste buds will thank you, and your loved ones will be asking for seconds (or thirds!).
N/A
Servings
600
Calories
11
Ingredients
Ingredients
Garlic cloves
8 (unpeeled)
Ground dried ancho chile powder
1/4-1/3 cup
Ground cumin
1/2 teaspoon
Ground black pepper
1 teaspoon
Vinegar (cider is recommended)
3 tablespoons
Salt
1 teaspoon
Water for marinade
1/2 cup
Bone-in chuck roast
3 lbs
Finely chopped white onion
1/2 cup (for garnish)
Chopped cilantro
1/2 cup (for garnish)
Lime
1 (cut into 6 wedges for serving)
Instructions
1
Start by preparing the garlic: Cut a slit in the side of each unpeeled garlic clove. Place the cloves in a microwave-safe bowl, cover with plastic wrap, poke holes in the top for ventilation, and microwave for 30 seconds on high. Let them cool until they are safe to handle, then slip off the papery husks.
2
In a food processor, add the peeled garlic cloves one at a time, allowing each to be finely chopped before adding the next. Once all cloves are processed, add the dried ancho chile powder, ground cumin, ground black pepper, vinegar, salt, and 1/2 cup of water. Pulse until a smooth marinade forms.
3
Place the chuck roast in a large slow cooker and pour the marinade over the meat, ensuring it coats the top and sides thoroughly. Add enough water to the slow cooker to cover the bottom 1/2 inch of the roast. Cover the slow cooker with the lid.
4
Cook on high heat for about 6 hours, or until the meat is very tender and easily shreds with a fork. Carefully remove the meat from the slow cooker using a slotted spoon, discarding any bones. Set the meat aside on a large plate.
5
In a saucepan, carefully degrease the cooking broth from the slow cooker, then boil it down to concentrate the flavors, about 10-15 minutes. Once reduced, ladle the rich broth over the shredded meat and serve.
6
Garnish your barbacoa with finely chopped white onion, fresh cilantro, and lime wedges for an extra burst of flavor. Serve with rice, warmed tortillas, and your choice of beans.
Nutrition Information
40g
Fat
6.7g
Carbs
46.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Slow-Cooker Mexican Barbacoa?
It is a rich and savory dish inspired by Northern Mexican culinary traditions, featuring tender chuck roast simmered with aromatic spices, garlic, and vinegar.
Who is the inspiration behind this Barbacoa recipe?
This recipe is adapted from a beloved version by the renowned chef Rick Bayless.
What cut of meat is best for this recipe?
A 3-pound bone-in chuck roast is recommended for the best flavor and succulent texture.
How long does it take to cook the barbacoa?
The meat should be cooked on high heat in a slow cooker for approximately 6 hours.
How do I prepare the garlic for the marinade?
Cut a slit in each unpeeled clove, microwave them for 30 seconds, let them cool, and then slip off the husks.
What ingredients are in the marinade?
The marinade consists of peeled garlic, dried ancho chile powder, ground cumin, ground black pepper, vinegar, salt, and water.
What type of vinegar should I use?
Cider vinegar is the recommended choice for this recipe's flavor profile.
How much ancho chile powder is required?
The recipe calls for between 1/4 and 1/3 cup of ground dried ancho chile powder.
What is the first step in using the slow cooker?
Place the chuck roast in the slow cooker and pour the marinade over it, ensuring the meat is thoroughly coated.
How much water should I add to the slow cooker?
Add enough water to cover the bottom half-inch of the roast inside the slow cooker.
How do I know when the meat is done?
The meat is ready when it is very tender and can be easily shredded with a fork.
What should I do with the cooking broth?
After cooking, degrease the broth in a saucepan and boil it down for 10-15 minutes to concentrate the flavors before ladling it over the meat.
What are the recommended garnishes?
Garnish the dish with finely chopped white onion, fresh cilantro, and lime wedges.
How many calories are in a serving of this Barbacoa?
Each serving contains approximately 600 calories.
What is the protein content of this dish?
This recipe provides approximately 46.7 grams of protein per serving.
How many carbohydrates are in this recipe?
There are 6.7 grams of carbohydrates per serving.
What is the fat content?
The recipe contains 40 grams of fat per serving.
What should I serve with the barbacoa?
It is best served with fluffy rice, sour cream, warm tortillas, and simmered beans.
How many garlic cloves are needed?
The recipe requires 8 unpeeled garlic cloves.
How much cumin is used in the marinade?
The recipe calls for 1/2 teaspoon of ground cumin.
What is the amount of black pepper required?
You will need 1 teaspoon of ground black pepper.
Is this a good recipe for family gatherings?
Yes, it is described as a perfect hearty meal for family gatherings or cozy nights in.
How much salt is used?
The marinade requires 1 teaspoon of salt.
Do I need to shred the meat?
Yes, once the meat is tender, it should be shredded before serving with the reduced broth.
How much white onion is used for garnish?
Use 1/2 cup of finely chopped white onion for the garnish.
How much cilantro is needed for the topping?
The recipe suggests 1/2 cup of chopped cilantro.
How should the lime be prepared?
One lime should be cut into 6 wedges for serving.
What tool is used to create the marinade?
A food processor is used to blend the garlic and spices into a smooth marinade.
Should I remove the bones from the meat?
Yes, any bones should be discarded after the meat is removed from the slow cooker.
What is the total number of ingredients?
There are 11 ingredients used in this recipe, including garnishes.