Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, barbacoa (slow-cooked ox cheeks). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
You can make barbacoa tacos dresses with your favorite salsa, fresh onion, cilantro and a squeeze of lime for the perfect breakfast taco. Traditionally, barbacoa is cooked over an open fire, or in a pit dug in the ground that has been covered with maguey leaves. Some people also like to sear the beef in a tablespoon or two of oil in a saute pan before adding it to a slow cooker, which will result in some crispier edges and slightly richer flavor.
Barbacoa (Slow-cooked ox cheeks) is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Barbacoa (Slow-cooked ox cheeks) is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can have barbacoa (slow-cooked ox cheeks) using 8 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Barbacoa (Slow-cooked ox cheeks):
- Get 1 kg ox cheeks
- Get 1 tbsp olive oil
- Take 40 g salt
- Get 1 1/2 teaspoons ground cumin
- Make ready to taste Freshly ground black pepper
- Prepare 500 ml water
- Make ready 1/2 Spanish onion, thickly sliced
- Make ready 3 garlic cloves, thickly chopped
It's the perfect cut of meat for slow cooking and get's tender and rich, which is just what we want in a good barbacoa beef! This slow cooker barbacoa is an easy and delicious protein to add to burrito bowls, or make into tacos! This beef barbacoa is a perfect protein for batch cooking! You can easily make on the weekend and serve in a variety of different ways like tacos, burrito.
Instructions to make Barbacoa (Slow-cooked ox cheeks):
- Coat the ox cheeks with olive oil. Rub salt, cumin and pepper into meat. Wrap in foil and refrigerate for at least 4 hours, preferably overnight.
- Pour water into a slow cooker or crockpot.
- Arrange the onion and garlic around the cheeks in the foil. Then wrap foil tightly around meat and vegetables. Add a second sheet of foil around meat mixture, sealing tightly; place in the slow cooker or crockpot.
- Cook on Low, adding more water if it evaporates, until meat is very tender, 7 to 8 hours in slow cooker/3/4 hours in crockpot. Remove foil packet from slow cooker and shred meat using 2 forks.
Not only are we upgrading the backyard oven but we'll also simplify the spices used. Note that tongue and cheek are frequently added to hardcore authentic barbacoa, but that's only required if you are digging an oven in the. In slow cooker, mix onions, chiles, garlic, taco seasoning mix, cumin, coriander and salt. Toss beef with a little more of the braising liquid. Make the barbacoa on Sunday, then use in tacos, tortas and bowls throughout the.
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