adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Slow cooker beef barbacoa recipe
0 Likes
Prep Time:
20 minutes
Cook Time:
250 minutes
Total Time:
270 minutes
Flavorful Mexican beef stew with veggies, light on calories.
Ingredients:
  • 9.20 gm extra virgin olive oil
  • 850g lean beef chuck steak, excess fat trimmed, cut into 5cm pieces
  • 2 white onions, finely chopped
  • 4 garlic cloves, sliced
  • 2 red capsicums, deseeded, finely chopped
  • 2 whole chipotle peppers in adobo sauce, chopped
  • 10.00 gm ground cumin
  • 3 long fresh green chillies, deseeded, finely chopped
  • 2 tomatoes, finely chopped
  • 250ml (1 cup) Beef Style Liquid Stock
  • 60ml (1/4 cup) fresh lime juice
  • 3 corncobs
  • 1 yellow capsicum, deseeded, finely chopped
  • 40.00 ml chopped fresh coriander, plus extra leaves, to serve
  • 6 x 40g wholegrain tortillas, warmed
  • 120g mixed salad leaves
  • Lime cheeks, to serve
Instructions:
  • In a large non-stick frying pan over medium-high heat, heat the oil until shimmering. Sear the beef in batches, turning occasionally, until nicely browned all over, about 2-3 minutes per batch. Transfer the beef to a slow cooker.
  • First, toss in the onion, garlic, and half of the red capsicum into the pan and sauté until soft, approximately 3-4 minutes. Next, mix in the chipotle, cumin, and two-thirds of the chili and stir for another minute. Then, pour in the tomato, stock, and half of the juice, bring it to a boil, and transfer everything to the cooker. Cover it up and cook on High for 4 hours (or Low for 6-8 hours) until the meat is very tender. Finally, take out the beef, shred it using forks, and return it to the cooker.
  • Heat a chargrill pan over high heat. Grill corn for 8 minutes until charred and tender. Cut kernels off cob.
  • Mix together corn, yellow bell pepper, cilantro, the rest of the red bell pepper, chili, and lime juice in a bowl. Season with salt and pepper. Place salad greens, beef, salsa, and more cilantro on top of tortillas. Serve with lime wedges on the side.

Similar Recipes