Barbacoa (Slow-cooked ox cheeks). Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. This homemade beef barbacoa recipe is easy to make in the slow cooker, and it's SO flavorful and delicious!
Interestingly, Barbacoa originally was prepared from parts of a cow's head (mainly cheeks).
Place meat in a slow cooker and pour sauce on top.
This slow cooker barbacoa is an easy and delicious protein to add to burrito bowls, or make into tacos!
Hey everyone, hope you're having an incredible day today. Today, we're going to make a distinctive dish, barbacoa (slow-cooked ox cheeks). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. This homemade beef barbacoa recipe is easy to make in the slow cooker, and it's SO flavorful and delicious!
Barbacoa (Slow-cooked ox cheeks) is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is easy, it's fast, it tastes yummy. Barbacoa (Slow-cooked ox cheeks) is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook barbacoa (slow-cooked ox cheeks) using 8 ingredients and 4 steps. Here is how you cook that.
Ingredients requirements Barbacoa (Slow-cooked ox cheeks):
- Give 1 kg ox cheeks.
- Need 1 tbsp - olive oil.
- You need 40 g of salt.
- Require 1 1/2 teaspoons - ground cumin.
- Prepare to taste - Freshly ground black pepper.
- Provide 500 ml water.
- Require 1/2 Spanish onion, thickly sliced.
- You need 3 - garlic cloves, thickly chopped.
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. 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.
Barbacoa (Slow-cooked ox cheeks) start cooking:
- 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..
Scrape the marinade onto the meat, then spread it sloppily over the top and sides. This Mexican Barbacoa Recipe is made in the slow cooker or Instant Pot for easy and flavorful shredded beef that can be served in tacos, salads, burritos and more! 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.
So that is going to wrap it up with this special food barbacoa (slow-cooked ox cheeks) recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
