Barbacoa
Makes:
12 Servings
Ingredients
TIME: 6-11 hours *High or Low cook
• 2 Kg Beef - Outside Round Roast
• 9 cups of Beef Broth
• 1/2 Onion
• 2 TBSP Ground Oregano
• 2 TBSP Ground Cumin
• 1 tsp Ground Thyme
• 2 TBSP Salt
• 6 Black Peppercorns
• 8 Bay Leaves
• 2 Cloves of Garlic
• 4 TBSP Cornstarch + 1/2 Water to make Slur.
Preparation
- Gather ingredients
- Place th Meat and Onion in the Slow Cooker.
- Place the Bay Leaves and Garlic Cloves in a spice bag or Spice ball (kjrirari) and place in the slow cooker.
- Mix Oregano, Cumin, Thyme and Salt into the Broth.
- Pour broth into the Slow Cooker.
- Cook on High for 5 hours or 10 on Low Heat.
- With tongs, remove the Meat from the Slow Cooker into a Heat safe dish or Cutting Board.
- Start shredding off the Meat with a fork, should come off very easy. Make sure to go with the grain. Can use a knife to cut into small pieces of desired.
- Take out the onion from the Slow Cooker, Mix 4 TBSP Cornstarch + 1/2 Water to make Slur, pour this mixture into the Slow Cooker and proceed to add the Shredded Meat back into the Slow Cooker for 1 Hour on High or 2 Hours on Low Heat.
*This will insure juicy meat.
- Once done, can be served immediately.
ENJOY!
Goes best on Corn Tortillas adding your favorite toppings like Onions, cilantro and raw cabbage.
(The most traditional way)
Recipe from a Wonderful Friend