Slow-Cooker Barbacoa With Jicama Tortillas

Barbacoa, a spice shredded beef traditionally used for tacos, is delicious but a labor of love, requiring hours at a stove. This recipe blends the tradition of slow cooked and tender barbacoa with convenience for a modern-day kitchen. It’s healthy, delicious, and rich in heritage; so gather the ingredients and prep this Slow-Cooker Barbacoa With Jicama Tortillas for your loves!


Ingredients
For the Barbacoa
1
teaspoon
fine seal salt
1/2
teaspoon
ground black pepper
1
tablespoon
ground cumin
1
tablespoon
chipotle chili powder
1
tablespoon
dried Mexican oregano leaves
1/2
teaspoon
ground cloves
1
3-pound chuck roast, cut into 8 large chunks
2
tablespoons
salted butter
4
cloves garlic, minced
3
bay leaves
1/4
cup
apple cider vinegar
1/4
cup
fresh lime juice
1
lime, quartered
*
fresh cilantro, chopped for garnish
For the Jicama Tortillas
1
large jicama, peeled and sliced into thin discs
Directions
In a small bowl, mix together the salt, pepper, cumin, chipotle chili powder, oregano, and cloves. Dust the pieces of chuck roast with the spice mixture, making sure to coat all sides well.
Melt the butter in a large frying pan or sauté pan over high heat. Once melted, add the beef in batches so that the pan isn’t overcrowded. Sear the beef for about 3 minutes per side, or until it develops a nice char. Transfer the cooked beef to a slow cooker and repeat with the remaining meat.
Add the garlic and bay leaves to the cooked beef in the slow cooker. Pour in the vinegar and lime juice. Cover and cook for 4 hours on high, or until the beef falls apart when tested with a fork.
Pull out and discard the bay leaves and then, working in the slow cooker, use two forks to shred the beef. Stir it in the juices.
To make the jicama tortillas, either place the jicama discs in a steamer basket over boiling water for 3 minutes or place them in a microwave-safe bowl with 2 tablespoons water, cover, and microwave on high for 3 minutes. They’re finished when their texture goes from brittle to flexible. Let cool, then drain over paper towels. Serve the tortillas with the shredded beef, garnished with lime wedges and cilantro.

The base number of servings for this recipe is 8
OK

Categories 

Beef

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