Mexican Barbacoa – Slow-Cooked Beef
A traditional Mexican dish of beef (often cheek or brisket) slow-cooked with spices and herbs until tender, commonly served in tacos.
Ingredients (Serves 6):
* 1.5kg beef cheek or brisket
* 3 dried guajillo chilies, soaked and chopped
* 3 cloves garlic
* 1 onion, quartered
* 2 bay leaves
* 1 tsp cumin
* 1 tsp oregano
* Salt and pepper
* Fresh cilantro, lime, tortillas (for serving)
Instructions:
1. Blend soaked chilies, garlic, cumin, oregano, and salt into a paste.
2. Rub the beef with the paste and marinate for at least 4 hours or overnight.
3. Place beef in a slow cooker with onion, bay leaves, and a bit of water.
4. Cook on low for 8 hours or until very tender.
5. Shred beef and serve in warm tortillas with cilantro and lime.
Mexican Tip:
Barbacoa pairs well with pickled onions and salsa verde.
A traditional Mexican dish of beef (often cheek or brisket) slow-cooked with spices and herbs until tender, commonly served in tacos.
Ingredients (Serves 6):
* 1.5kg beef cheek or brisket
* 3 dried guajillo chilies, soaked and chopped
* 3 cloves garlic
* 1 onion, quartered
* 2 bay leaves
* 1 tsp cumin
* 1 tsp oregano
* Salt and pepper
* Fresh cilantro, lime, tortillas (for serving)
Instructions:
1. Blend soaked chilies, garlic, cumin, oregano, and salt into a paste.
2. Rub the beef with the paste and marinate for at least 4 hours or overnight.
3. Place beef in a slow cooker with onion, bay leaves, and a bit of water.
4. Cook on low for 8 hours or until very tender.
5. Shred beef and serve in warm tortillas with cilantro and lime.
Mexican Tip:
Barbacoa pairs well with pickled onions and salsa verde.
Mexican Barbacoa – Slow-Cooked Beef
A traditional Mexican dish of beef (often cheek or brisket) slow-cooked with spices and herbs until tender, commonly served in tacos.
Ingredients (Serves 6):
* 1.5kg beef cheek or brisket
* 3 dried guajillo chilies, soaked and chopped
* 3 cloves garlic
* 1 onion, quartered
* 2 bay leaves
* 1 tsp cumin
* 1 tsp oregano
* Salt and pepper
* Fresh cilantro, lime, tortillas (for serving)
Instructions:
1. Blend soaked chilies, garlic, cumin, oregano, and salt into a paste.
2. Rub the beef with the paste and marinate for at least 4 hours or overnight.
3. Place beef in a slow cooker with onion, bay leaves, and a bit of water.
4. Cook on low for 8 hours or until very tender.
5. Shred beef and serve in warm tortillas with cilantro and lime.
Mexican Tip:
Barbacoa pairs well with pickled onions and salsa verde.
