Oaxaca's Beef Barbacoa

3.8
(4)

South of the border favorites, including Mexican oregano, cumin, garlic and jalapeno, pepper this slow cooker beef recipe with spice.

Oaxaca's Beef Barbacoa
Photo: Jason Donnelly
Prep Time:
20 mins
Slow Cook Time:
9 hrs
Total Time:
9 hrs 20 mins
Servings:
6

Ingredients

  • 2 teaspoon ground ancho chile pepper

  • 1 teaspoon kosher salt

  • 1 teaspoon dried Mexican oregano or regular oregano, crushed

  • 1 teaspoon ground cumin

  • ½ teaspoon ground black pepper

  • 1 ½ pound fresh beef brisket, trimmed of excess fat

  • 1 14.5 ounce can diced tomatoes, undrained

  • 1 fresh jalapeño chile pepper, stemmed, seeded, and minced*

  • 3 cloves garlic, sliced

  • 2 tablespoon lime juice

  • Corn tortillas, warmed

  • Mexican crema or sour cream

  • Fresh cilantro

  • Salsa (optional)

Directions

  1. In a small bowl combine ground ancho chile pepper, salt, oregano, cumin, and black pepper. Sprinkle mixture evenly over all sides of beef brisket; rub in with your fingers. In a 3-1/2- to 4-quart slow cooker combine tomatoes, minced chile pepper, and garlic. Top with beef brisket, cutting to fit if needed.

  2. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours or until meat is tender. Remove meat from cooker. Using two forks, pull meat apart into shreds. Return meat to cooker; add lime juice. If using low-heat setting, turn cooker to high-heat setting. Cook for 15 to 30 minutes more or until heated through.

  3. Serve with tortillas, crema, and cilantro. If desired, serve with salsa.

For easy cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker. Once the food is out of your slow cooker liner, simply dispose of the liner. Do not lift or transport liner with food inside.

*

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Pressure Cooker Instructions

Prepare as directed in Step 1 using a 4- to 6-qt. stove-top or electric pressure cooker. Lock lid in place. Set electric cookers on high pressure to cook 1 1/2 hours. (For stove-top models, bring up to pressure over medium-high according to manufacturer's directions; reduce heat enough to maintain steady [but not excessive] pressure. Cook 1 1/2 hours. Remove from heat.) For electric and stove-top models, quickly release pressure. Open lid carefully. Remove meat from cooker. Shred meat using two forks and return to cooker. Stir in lime juice. Season to taste with salt and black pepper. If needed, warm meat in cooker on sauté setting for electric models or over low heat for stove-top models. Serve as directed.

Nutrition Facts (per serving)

394 Calories
26g Fat
17g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 394
% Daily Value *
Total Fat 26g 33%
Saturated Fat 11g 55%
Cholesterol 118mg 39%
Sodium 564mg 25%
Total Carbohydrate 17g 6%
Total Sugars 3g
Protein 23g
Vitamin C 10.6mg 53%
Calcium 70.7mg 5%
Iron 2.7mg 15%
Potassium 399mg 8%
Folate, total 12.1mcg
Vitamin B-12 1.3mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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