The slow beef-taco movement
Barbacoa beef, or pork or lamb or goat, is by definition slowly cooked meat. The word is Mexican, and originally referred to a cooking method by which parts of an animal were wrapped in leaves, and steamed and smoked simultaneously over fire.
So the notion of making it in a slow cooker is simultaneously radical and obvious. And the resulting meat is flavourful and tender, begging to be stuffed in a soft taco with toppings.
Leftovers might be used in chili, stews, enchiladas, burritos or quesadillas; a couple of cups of shredded, cooked beef in the fridge are a springboard for dinners later in the week.
Slow Cooker Barbacoa Beef Tacos
Makes: Eight servings Start to finish: 10 hours, 20 minutes (10 hours of which are hands off)
1 2 1/2 pound eye of round beef 1 Tbsp olive oil 1 Tbsp chipotle in adobo puree 1 onion, chopped 1 Tbsp minced garlic 2 tsp chili powder 1/2 tsp ground cloves 1 Tbsp kosher salt
• Juice of 2 limes 1/4 cup cider vinegar 3 cups beef or chicken broth 3 bay leaves Warmed corn or flour tortillas to serve Optional toppings:
• Salsa (tomato or tomatillo)
• Sour cream
• Shredded cheddar, or crumbled queso fresco, goat cheese, or feta
• Diced avocado
• Slivered red onion
In a large, heavy skillet over high heat, heat the oil. Sear the beef on all sides until browned.
Meanwhile, combine the chipotle puree, onion, garlic, chili powder, cloves, salt, lime juice and vinegar in a slow cooker. Add the broth and the bay leaves.
Cook on low for 10 hours, until the meat is falling-apart tender. Remove the meat from the slow cooker and let it sit for about 20 to 30 minutes, then pull it apart using two forks. Meanwhile, pour the cooking liquid into a tall container and put it in the fridge. When you have pulled apart the meat, take out the liquid and skim off the fat. Rewarm the sauce and drizzle on the meat until nicely moistened but not dripping.
Serve with warmed tortillas and whatever toppings you like.