Time to spice up your taco Tuesday with Barbacoa!!!
Inspired by our travels to Costa Maya, Quintana Roo, Mexico
If you are looking for a fantastically flavorful way to add some punch into your taco night, look no further than this traditional Mexican dish that will never disappoint!
On our journey from Cancun, Mexico in the beautiful and lively Yucatan Peninsula in Mexico to Costa Maya ( The lovely small cruise port town in Quintana Roo). It’s a quaint, easy going town with a rich character all its own. With friendly locals welcoming avid divers from all over the world and excited tourists passing through to the mayan ruins of Talum or heading off of their cruise ship for a taste of life in Mexico, the feel and flavor of Costa Maya will stay with you forever.
Once a rural fishing village Costa Maya slowly evolved into a hidden gem of a destination for those looking for something slower paced. This sleepy town along with it’s neighbor Mahahual provide just that. If you are traveling to the Mayan Pyramids and have already visited Tulum and want something a little different other than the bustling and vibrant Cancun to the north then look no further than Costa Maya!
We have recreated a version of a tantalizingly tasty meat dish, barbacoa that we fell in love with while staying here. We pull out this recipe for parties and taco night. Cooking it in the slow cooker allows for all of the ingredients to beautifully mesh together adding irresistible aroma to your home, that will have everyone begging to eat sooner rather than later.
We love to present it as a wonderful option for creating your own tacos along with
arroz con pollo (yellow rice with chicken), beans, and for desert delectable churros! Check the Loft Kitchen on holidayrising.com for the recipes for our version Arroz con pollo and churros.
We were fortunate to spend time with our Hawaiian Family Friends and Stingray O’hana Jaqcue and Jazz and we made this delicious which was a hit!! Here is the Recipe for our Slow Cooker Barbacoa, just add a Sol beer or Margaritas to complete the experience and enjoy!
Ingredients Needed:
- ▢4 lbs beef brisket or beef chuck roast will also work
- ▢2 Tbsp vegetable oil
- ▢3 – 4 chipotle chilis in adobo
- ▢1 1/4 cups beef broth
- ▢4 teaspoons minced garlic
- ▢1 1/2 Tbsp ground cumin
- ▢1 Tbsp dried oregano
- ▢3/4 tsp salt then more to taste
- ▢1/2 tsp ground black pepper
- ▢1/4 tsp ground cloves
- ▢1/4 cup fresh lime juice
Instructions
- Cut the beef into large cubes. In a large skillet over medium high heat add the vegetable oil and sear the beef on each side. Transfer to your slow cooker.
- In a food processor add adobo chilis, beef broth, garlic, cumin, oregano, salt, pepper, cloves, and lime juice. Pulse until blended and pour on top of the meat.
- Cook on low for 8-9 hours or high for 6 hours. Shred the meat with two forks and turn on warm.
