Beef Barbacoa Tacos
Slow cooker recipe that can pair with so many of your fresh garden veggies!
Equipment
- digital pressure cooker or slow cooker
Ingredients
Beef Barbacoa
- 5 each garlic cloves, smashed
- 1 whole yellow onion, quartered
- 3 each dried chiles i.e. chipotles, anchos, guajillos, or pasillas
- herbs mexican oregano, cilantro stems, thyme
- 2 Tbsp cumin ground
- 2 Tbsp Coriander whole
- ¼ salt
- 1 Tbsp black peppercorns
- 4 lb beef round or chuck roast
- 1 cup water or stock
Bean Salad
- 1 cup dried bean medley indian woman yellow beans, flagolet, red/black calypso and many more options
- ½ cup carrots, small diced
- ½ cup onions, small diced
- 1 cup orange basil garlic vinaigrette
- ¼ cup salt
- ½ cup fresh herbs, rough chopped
Radish Slaw
- 1 cup spring radishes daikon, watermelon, breakfast, etc
- 1 cup carrots
- 2 cups cabbage
- 1 cup dressing cilantro lime, basil garlic, or creamy citrus onion
Chimichurri
- 1 cup cilantro
- 1 cup parsley
- ½ cup garlic cloves
- 1 cup olive oil
- ¼ cup apple cider vinegar
- 1 Tbsp each salt and pepper
- ½ Tbsp red chili flake optional
Instructions
Beef Barbacoa
- Sear all sides of the chuck roast until browned.
- Place all remaining ingredients in the pot. For the pressure cooker, bring up to temperature on high pressure for 1 hour. For the slow cooker, turn on high until up to a simmer, reduce to low heat for a 6-8 hour cook, covered.
- Once complete, remove the meat from the cooking liquid and shred.
- Strain liquid and add some back to the meat to keep moist. Reserve for tacos.
Bean Salad
- Soak dried beans overnight in cool filtered water. Drain off the soaking liquid and place the soaked beans in the cooking pot. Cover the beans with new cooking liquid, oil, and herbs. DO NOT SALT UNTIL COOKED, salt hardens the outer shells of the beans and prevents them from cooking through completely.
- Cook beans in a pressure cooker for 15-20 minutes on high pressure. Test for doneness and strain off the pot liquor (bean cooking liquid). Toss in half of the dressing and place on a tray to cool completely.
- Once cool add in the vegetables and the remaining dressing. Serve cold with tacos and so much more.
Radish Slaw
- Toss julienned vegetables in the dressing and let marinade for at least 1 hour.
Chimichurri
- Crush all ingredients together by mortar and pestle, pulsing in a blender or food processor, or chopping by hand while gradually adding small amounts of oil.
- Test seasoning and chill until assembly.
Assembly
- Toast 6" tortillas 1 minute per side. Hold in tortilla warmer or foil pouch until ready.
- Fill the tortillas with ¼ cup of shredded barbacoa, top with 2 Tbsp of garden slaw, and 1-2 Tbsp of chimichurri to taste.
- Also try garnishing with microgreens, cheese, sour cream, or pickled vegetables
- Pair with the bean salad, spanish rice, grilled corn, or snap peas depending upon the season.