How to make The BEST Mexican BARBACOA & Tacos Recipe | Slow Cooked & Pressured cooked Recipe

hello and welcome back to views on the road I'm your host Steph and today I'm making Barbacoa two ways whether you have one hour or eight not to worry I have you covered and guess what Taco lovers not only am I going to save you time I'm gonna save you a lot of money now let's go over the ingredients for this delicious you're gonna need four pounds of chuck roast two cups of water four wakio Chiles three ancho chiles three Chipotle Chiles half a large onion one tomato five garlic cloves five bay leaves three tablespoons of apple cider vinegar three tablespoons of pork fat one tablespoon of salt or two and a half tablespoons of chicken bouillon half a tablespoon of ground cumin half a tablespoon of Mexican oregano five pieces of allspice also known as pimienta Gorda half a teaspoon of ground clove optional but not necessary some avocado leaves see and it's that easy Once you warm up your ancho Chile to remove the stems and the seeds and I'm going to continue removing the stems and the seeds to the remaining Chiles and I just want to say for those of you that don't have access to uh dried Chipotles like this that's okay you can use can Chipotle and Adobo sauce I'm also going to be soaking our tomatoes with our Chiles go ahead and add your hot water if you don't want to use this method you can place it on your stovetop with some hot water and boil for 10 to 15 minutes once your Cheetos are nice and soft you're going to place them in your blender along with your tomato and one and a half cups of your chili water you're also going to add your seasonings which are chicken bouillon Mexican oregano ground cumin allspice and clove onion garlic bay leaves and your apple cider vinegar next we're going to go ahead and blend until smooth and boom done now it's time to cook our sauce place your burner on a medium heat and you want to add your three tablespoons of your pork fat if you don't want to use pork fat that's okay you can use some oil you can use some shortening but for the best flavor you want to use pork fat after about 30 seconds your lard is nice and hot and you want to add your sauce give that a loving mix and continue to cook on a medium low heat for another 8 to 10 minutes you might be asking yourself Steph why do we have to cook this sauce and I'm going to tell you this is barbacoa you want to remove some of that excess moisture so that we're not making birria okay and that takes you anywhere from 8 to 10 minutes so hang tight and I'll show you what our sauce will look like so that way when you're at home you know exactly what to look for give or take eight to ten minutes you're going to notice that the color in your sauce has changed slightly and everything is well cooked exactly how we want what you want to do at this moment is you want to taste your sauce if you're going to be adjusting your salt this would be the time for you to do it so that's where you have to make it comfortable for your home Corazon so go ahead and turn your pot off and now it's time to marinate our beef make sure that we coat all of our beef and this amount of marinade is perfect for four to eight pounds of beef you can use any kind of fatty beef that you like you can use cheek you can even use this for your ribs rib eye you name it it's going to be good for all of those once he fully coated your beef you're gonna go ahead and allow this to marinate for a minimum of four hours if you want best flavor the one that you're gonna impress everybody with allow this to marinate overnight for those using this delicious recipe for your slow cooker allow this to marinate for four hours then place in your slow cooker and cook on low for eight hours and that's pretty much gonna marinate it for you and keep all the flavors that we love from Barbacoa everybody else marinade overnight it's been about four hours and I'm gonna use our instant pot Aura Pro which is also like a crock pot a slow cooker I'm gonna place a few cabbage leaves at the bottom of our slow cooker and that's only because I don't have fresh avocado leaves I don't have banana leaves I don't have all that deliciousness so this is gonna help enhance the brothiness we get from at the end for those of you that got a hold of fresh avocado leaves bless your heart I don't have access to them so I bought these dried ones which are also going to enhance the flavor when you smell this you're going to say that smells familiar it smells like a Yerberia it smells so so good another option that you have to enhance the flavor of this I'm going to place two pieces of beef bone at the bottom which is something I tend to do you guys are familiar with what I do with the birria and then you're going to place your pieces of Barbacoa right on the top my home is a bit cold right now so the room temperature is colder and I was able to keep my marinade out for the four hours now if you guys are in a very arid place or hot you don't want to do that because it's going to spoil um your Barbacoa place your lid over the top and now you want to slow cook for eight hours I left is to cook overnight and what I did when I came down to get my coffee all I did was press keep warm it'll keep it warm for two hours and my two hours just expired but if you see that the meat looks picked up don't make fun of me I had some tacos for breakfast but go ahead and take a peek and your barabakoa is tender to the touch and what I mean by that is just a little squeeze like this will start shredding it for you so no need to take it out and shred it falls apart on its own and I want to let you know that if you serve your water bakwa this way you don't have to worry about it everything is tender and juicy but for the effect and the look you definitely can pour a little bit of that broth over and boom done a delicious Barbacoa enchilada that doesn't mean spicy it just means it's packed with flavor before we start adding our about wine to our instant pot you can either go with saute or keep warm I like saute because it heats up the metal part a lot faster so that when we pressure cook it doesn't have to wait for everything to get warm what distinguishes your from your biria is that Barbacoa is steam think of your ribs they're not boiled in broth just like we did in our slow cooker it's steamed so it's the part of the beef that gets steamed from all that heat that rises so what I'm going to do is I'm going to place our beef bones at the bottom for flavor and also so that we can have a little spot for our beef to rest and to enhance the flavor of our drip beans and the broth that comes out from our beef I'm going to use a little bit of cabbage you can use like I mentioned earlier avocado leaves you can even use a Banana Leaf but I don't have those with me right now so this is what we're gonna do we're gonna make it comfortable for our home I placed our marinade overnight in the refrigerator and now we're going to add it into our instant pot make sure to squeeze out all that delicious sauce all my instant pot lovers you are in for quite a treat today I'm gonna add 3 4 of a cup of water here on the side so that it goes all the way to the bottom and this style of Barbacoa does taste best with pineapple vinegar you can use apple cider for me for that added flavor that I love I'm gonna add a little bit right here towards the top you can include it in your marinade or you can do just like I'm doing right now oh I'm so excited lastly I'm going to add our avocado leaves just over the top so go ahead and close your instant pot seal the deal now we're going to cancel the saute or the keep warm whatever you chose next you want to pressure cook for one hour and allow for a slow pressure release for those of you that are new to using an instant pot or even our old timers when you're placing your cabbage or your bones make sure you can chop them up into bigger Pieces Just to be on the safe side but there has to be enough space in there to allow the steam to rise up and tenderize your pieces a beef or your barabakua and remember if you slice your beef pieces a lot smaller than this it's going to be even more tender and fall apart just like your slow cooker and if you're going to ask me which one I like best I'm going to say go with the slow cooker because it gives you more of the real Barbacoa taste that I remember what about you Cloud slow cooker slow cooker I'm going to start off with two tacos because I already have two for breakfast don't look at me like that Beast Club Once you try it you're going to understand all right stuff was right but they don't really judge us because they're just like us I know it's for the tias that are watching with you guys yes what I've said is just pray for me instead and you know what I'm noticing that when people are serving their tacos they're not packing them and guess what pack your tacos don't forget where you come from pack your tacos and your tamales sprinkling of cilantro and onions your favorite green salsa and I don't know if it's just me or if you guys do the same thing I always sprinkle a little bit of salt on the top oh my gosh girl little valanitos for you and your lime just perfect absolutely delicious who's ready for a bite I am I'm gonna need somebody very special to say uh you're warned look away at the end get this down like two bites I know you're so proud of this because you greet me with food but never at the door she had a plate for me at the door I'm still thankful oh amazing hmm well let's wash it down with some limonada it's a Mexican limonada this is absolutely delicious if your partner doesn't propose to you after this and if you're already married they're gonna propose to you again this is absolutely delicious and you know what times have changed we don't have a pit in our backyards and that doesn't mean that you can eat pretty close to authentic tacos hmm this is barbacoa healed something inside of me and I know a lot of you out there had your rent raised not to worry you have my permission to sell this recipe just make sure to say a prayer and light a candle for every single Mexican person that's been involved in teaching us how to make such delicious Mexican food this is one for the books I hope you guys enjoy it as much as I do now look away I mean it as always Claude and I are wishing you the best we absolutely adore you we hope this recipe works for you during the holidays or anytime out of the week and some of my ladies there hope you're able to get your nails done again and on that one we'll see you guys tomorrow bye adios

Channel: Views on the road

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Id: is8-i3YsoG4

Length: 11min 12sec (672 seconds)

Published: Tue Nov 08 2022