Barbacoa, a traditional Mexican dish, is a staple of Mexican cuisine that has gained popularity worldwide for its rich flavors and tender meat. The word “barbacoa” originates from the Taino people of the Caribbean, who used the word “barbacoa” to describe a method of slow-cooking meat over a wooden platform. In Mexico, barbacoa is typically made with beef, goat, or lamb, slow-cooked in a pit or a hole in the ground covered with maguey leaves. However, with the advent of modern cooking techniques and appliances, it’s now possible to make delicious barbacoa in the comfort of your own home using a slow cooker.
What is Barbacoa?
Barbacoa is a type of Mexican barbecue that involves slow-cooking meat in a spicy broth. The dish is typically made with tougher cuts of meat, such as beef brisket, beef shank, or goat meat, which are slow-cooked in a mixture of spices, chilies, and vinegar. The slow-cooking process breaks down the connective tissues in the meat, making it tender and flavorful. Barbacoa is often served with fresh cilantro, onion, and warm tortillas, which are used to make tacos.
The Origins of Barbacoa
Barbacoa has its roots in the indigenous cuisine of Mexico, where it was traditionally cooked in a pit or a hole in the ground covered with maguey leaves. The maguey plant, also known as the agave plant, is native to Mexico and is used to make a variety of products, including tequila and mezcal. The leaves of the maguey plant are used to wrap the meat, which is then slow-cooked over an open flame. The resulting dish is tender, flavorful, and aromatic, with a unique flavor that is characteristic of traditional Mexican cuisine.
Ingredients and Equipment Needed
To make barbacoa in a slow cooker, you’ll need the following ingredients and equipment:
- 2 pounds beef brisket or beef shank, cut into large pieces
- 1/4 cup lard or vegetable oil
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 jalapeño pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 dried arbol chilies, stemmed and seeded
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons chopped fresh cilantro
- 2 lime wedges
- 6-8 corn tortillas
- Slow cooker (at least 6 quarts in size)
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon or spatula
Preparing the Meat and Spices
Before cooking the barbacoa, it’s essential to prepare the meat and spices. Start by cutting the beef into large pieces and seasoning them with salt, pepper, and cumin. Heat the lard or oil in a large skillet over medium-high heat and sear the beef until it’s browned on all sides. Remove the beef from the skillet and set it aside.
Next, prepare the spices by toasting the arbol chilies in a dry skillet over medium heat. Once the chilies are fragrant and slightly puffed, remove them from the skillet and let them cool. Once cool enough to handle, stem and seed the chilies and tear them into small pieces.
Cooking the Barbacoa
To cook the barbacoa, start by adding the browned beef to the slow cooker. Add the chopped onion, garlic, jalapeño pepper, cumin, paprika, salt, and pepper to the slow cooker and stir to combine. Add the toasted arbol chilies, beef broth, and tomato paste to the slow cooker and stir to combine.
Cover the slow cooker and cook the barbacoa on low for 8-10 hours or on high for 4-6 hours. After 6 hours, check the meat for tenderness by inserting a fork or knife. If the meat is tender, remove it from the slow cooker and shred it with two forks. If the meat is not tender, continue to cook it for another 30 minutes to 1 hour and check again.
Shredding and Serving the Barbacoa
Once the meat is tender, remove it from the slow cooker and shred it with two forks. Strain the cooking liquid and discard the solids. Add the shredded meat back to the slow cooker and stir to combine with the cooking liquid.
To serve the barbacoa, warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. Assemble the tacos by spooning the barbacoa onto a tortilla and topping with onion, cilantro, and a squeeze of lime juice.
Variations and Tips
While traditional barbacoa is made with beef, you can also make it with goat meat or lamb. To make goat meat barbacoa, substitute the beef with 2 pounds goat meat and adjust the cooking time accordingly. To make lamb barbacoa, substitute the beef with 2 pounds lamb shoulder and adjust the cooking time accordingly.
To add more flavor to the barbacoa, you can add 1-2 dried guajillo chilies or 1-2 dried ancho chilies to the slow cooker. You can also add 1-2 tablespoons chopped fresh epazote or 1-2 tablespoons chopped fresh oregano to the slow cooker for added flavor.
Common Mistakes to Avoid
When making barbacoa in a slow cooker, there are several common mistakes to avoid. One of the most common mistakes is not browning the meat before adding it to the slow cooker. Browning the meat adds flavor and texture to the dish, so it’s essential to take the time to brown the meat before cooking it.
Another common mistake is not using enough liquid in the slow cooker. The liquid is essential for cooking the meat and adding flavor to the dish, so make sure to use enough liquid to cover the meat.
Conclusion
Making barbacoa in a slow cooker is a delicious and easy way to enjoy traditional Mexican cuisine. By following the recipe and tips outlined in this article, you can create a tender and flavorful dish that’s perfect for tacos, burritos, or other Mexican dishes. Whether you’re a seasoned cook or a beginner, making barbacoa in a slow cooker is a great way to add some excitement to your meal routine.
| Ingredient | Quantity |
|---|---|
| Beef brisket or beef shank | 2 pounds |
| Lard or vegetable oil | 1/4 cup |
| Chopped onion | 1/4 cup |
| Garlic | 2 cloves |
| Jalapeño pepper | 1 |
| Ground cumin | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Dried arbol chilies | 2 |
| Beef broth | 2 cups |
| Tomato paste | 2 tablespoons |
| Chopped fresh cilantro | 2 tablespoons |
| Lime wedges | 2 |
| Corn tortillas | 6-8 |
- Brown the beef in a skillet before adding it to the slow cooker.
- Use enough liquid in the slow cooker to cover the meat.
What is Barbacoa and where does it originate from?
Barbacoa is a traditional Mexican dish that originated in the central and southern regions of Mexico. The word “barbacoa” comes from the Taino people of the Caribbean, who used the word “barbacoa” to describe a method of slow-cooking meat over an open flame. In Mexico, barbacoa typically refers to a slow-cooked meat dish, often made with beef, goat, or lamb, that is cooked in a pit or a slow cooker.
The dish has a rich history and is often served on special occasions, such as holidays and celebrations. The slow-cooking process allows the meat to become tender and flavorful, and it is often served with a variety of toppings, such as onions, cilantro, and salsa.
What type of meat is best for Slow Cooker Barbacoa?
The best type of meat for Slow Cooker Barbacoa is beef, specifically beef brisket or beef shank. These cuts of meat are ideal for slow-cooking because they are tough and become tender with long cooking times. You can also use other types of meat, such as goat or lamb, but beef is the most traditional and popular choice.
When selecting a cut of beef, look for one that is well-marbled, meaning it has a good amount of fat throughout. This will help to keep the meat moist and flavorful during the slow-cooking process. You can also use a combination of beef cuts, such as brisket and shank, for a more complex flavor profile.
What are the essential spices and seasonings for Slow Cooker Barbacoa?
The essential spices and seasonings for Slow Cooker Barbacoa include chili powder, cumin, garlic, and oregano. These spices and seasonings give the dish its distinctive flavor and aroma. You can also add other spices and seasonings, such as paprika, coriander, and cayenne pepper, to give the dish more depth and heat.
When using spices and seasonings, it’s best to use a combination of ground spices and whole spices, such as garlic cloves and oregano sprigs. This will allow the flavors to meld together and create a rich and complex flavor profile. You can also add a splash of lime juice or vinegar to give the dish a bright and tangy flavor.
Can I make Slow Cooker Barbacoa in advance?
Yes, you can make Slow Cooker Barbacoa in advance. In fact, the dish is often better the next day, as the flavors have had time to meld together. You can cook the barbacoa in the slow cooker and then refrigerate or freeze it for later use.
When reheating the barbacoa, simply place it in the slow cooker and cook on low for a few hours, or until the meat is hot and tender. You can also reheat the barbacoa in the oven or on the stovetop, but the slow cooker is the best way to reheat the dish without drying out the meat.
What are some popular toppings for Slow Cooker Barbacoa?
Some popular toppings for Slow Cooker Barbacoa include diced onions, chopped cilantro, salsa, and lime wedges. You can also add other toppings, such as diced avocado, sour cream, and shredded cheese, to give the dish more flavor and texture.
When selecting toppings, consider the flavors and textures that you want to add to the dish. For example, if you want to add a spicy kick, you can add diced jalapenos or serrano peppers. If you want to add a tangy flavor, you can add a splash of lime juice or vinegar.
Can I serve Slow Cooker Barbacoa with other dishes?
Yes, you can serve Slow Cooker Barbacoa with other dishes, such as rice, beans, and roasted vegetables. The dish is often served with a variety of sides, including Mexican street corn, grilled peppers, and warm tortillas.
When serving Slow Cooker Barbacoa with other dishes, consider the flavors and textures that you want to combine. For example, if you want to add a crunchy texture, you can serve the barbacoa with a side of crispy tortilla chips or toasted pepitas. If you want to add a creamy texture, you can serve the barbacoa with a side of sour cream or guacamole.
Is Slow Cooker Barbacoa a healthy dish?
Slow Cooker Barbacoa can be a healthy dish, depending on the ingredients and cooking methods used. The dish is high in protein and fiber, and it can be low in fat and calories if you use lean cuts of meat and minimal amounts of oil.
However, the dish can also be high in sodium and saturated fat if you use a lot of salt and oil. To make the dish healthier, consider using lean cuts of meat, reducing the amount of salt and oil used, and adding plenty of vegetables and whole grains to the dish. You can also serve the barbacoa with a side of steamed vegetables or a green salad to add more nutrients and fiber to the meal.