Barbacoa means “barbecue” – it’s a dish, a flavor profile and a cooking style. In this version, we employ a slow cooker to render the beef very tender. The cooking liquid is a combo of tangy, savory, spicy and hot! It’s a beautiful combination of our Peach Balsamic, Barbacoa Blend, chiles, onions, garlic and citrus. It’s perfect for serving on tortillas with pico de gallo and sour cream.
Time: 4-6 hrs in a slow cooker
Serves 4-6Rating
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Loading...| 4 lb chuck roast, cut in 6 pieces | |
| Salt & pepper | |
| 1/2 cup Peach Balsamic Vinegar | |
| 2 Tbl tomato paste | |
| 4 green onions, trimmed and cut in 1” pieces | |
| 3 garlic cloves, peeled | |
| 1 jalapeño, seeded and cut in small pieces | |
| 2 Tbl lime juice | |
| 1 cup beef broth | |
| 2 Tbl Barbacoa Blend | |
| 1 1/2 Tbl Chipotle Powder Morita | |
| Tortillas, for serving | |
| Pico de Gallo, Avocado, Sour cream, for serving |
| 1. | Season the beef on all sides with salt and pepper. Place all the balsamic vinegar, tomato paste, onions, garlic, jalapeno, lime juice, beef broth, Barbacoa Blend and Chipotle Morita in a blender and blend until smooth. |
| 2. | Place beef pieces in the bottom of a slow cooker. Pour liquid over beef and stir to combine. Cover and cook for 4-5 hours on low. |
| 3. | After beef has fully cooked and is tender, using a slotted spoon, remove beef from cooking liquid. Using two forks, pull meat apart and return to the pot. Serve with tortillas, pico de gallo, guacamole and sour cream. |
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