For best results use Certified Angus Beef^® brand

Slow Cooker Barbacoa

Serves 6-8

Cuisine: Mexican

Category: Sandwiches & Salads, Slow Cooker

Shoulder clod roast made tender and succulent with fragrant spices. Slow Cooker Barbacoa is a deeply flavored shredded beef recipe to make for tostadas, tacos, and burritos.

Prep Time

15 mins

Other Time

12 hrs

Cook Time

7 hrs 30 mins

Total Time

19 hrs 45 mins

Ingredients:

3 pounds Certified Angus Beef^® shoulder clod roast, cut into 2-inch pieces
1 Mexican cinnamon stick (or one regular)
1 teaspoon allspice berries
1 tablespoon cumin seeds
2 teaspoons Mexican oregano (or Italian)
2 teaspoons ground coffee
2 tablespoons salt
4 dried ancho chili peppers, stems and seeds removed
3 cups beef stock
1 onion, chopped
6 cloves fresh garlic, chopped
1 (6-ounce) can tomato paste
1/4 cup red wine vinegar
12 tostada shells or tostones
2 limes, cut into wedges
Optional toppings: sour cream, finely shredded cheddar, julienne radishes, chopped fresh cilantro, sliced avocado, pico de gallo or pickled red onion

Instructions:

In a heavy skillet, toast cinnamon, allspice, cumin, oregano and coffee over medium heat until fragrant, about 1 minute. Cool, add salt and grind in a spice grinder to a fine powder.
Season roast pieces evenly with spice blend. Cover tightly with plastic wrap or put in a zippered plastic bag; refrigerate overnight.
Put dried ancho chiles in a pot with beef stock over medium-high heat. Bring to a boil, cook 5 minutes, turn off heat and cover with lid.
In slow cooker, combine roast pieces, onion, garlic, tomato paste, vinegar and ancho chiles with stock. Cover and cook on high 1 hour, then on low for 6 hours until roast pieces are fork-tender.
When roast pieces are cool enough to handle, shred by hand. Put cooking liquid and vegetable mixture in a food processor or blender and puree until smooth; combine with shredded beef. Serve with tostada shells or tostones, lime wedges and optional ingredients.