Made this today. Absolutely amazing. It's going to be a staple in my house. The meat was so flavorful it didn't need a lot of toppings. My wife and I literally ate a pound of meat apiece in burritos. So stuffed. 🤤 Now I need to figure out how to effectively use all the juice/consummate. Drizzled over eggs sounds like a start...
That's a great start! You could also use it as a marinade for other meats, a flavorful base for stews, to infuse rice or other grains with that awesome barbacoa flavor.... So many ways!
It makes it really easy, but you can definitely make this on the stovetop. Just give it a nice low and slow simmer. But yes, pressure cooker is GREAT for this. I actually make it in my pressure cooker quite often.
Thanks! Yes, I talk about this on the blog post. Stove Top Barbacoa. If you'd prefer to make this on the stove rather than in your slow cooker, no problem. Just use a dutch oven or large pot. Sear the seasoned meat in the pot, then add the remaining ingredients. Cover and cook on low for 6-8 hours, or until the beef shreds easily with a fork. Check the meat after 3-4 hours, though. It can totally be done by then.
oh. my. god. Just asked the girlfriend what we're having for dinner tonight. She said a roast. I watched this, told her that I'm stealing the roast and making this instead... wish me luck in that everyone 😏
I'm struggling to understand the reasoning behind pouring the chili puree on the meat before browning. I would expect that browning the meat first would sear it better and avoid steaming (moisture from the puree) it. You could always brown the meat, then add the puree to the pan with the brown bits from the meat and reduce it to get the same effect.
It's one way or the other, and you'll find it more this way with older recipes. You can certainly sear the beef first in a hot pan, get a nice crust on it for flavor, then add the sauce and simmer. I probably do it that way with more of my recipes than not, but I encourage you to try it both ways, see if you have a preference. Yes, there is a lot of flavor in those brown bits (Maillard reaction). Cheers.
I just cooked some tough steaks in the instant pot for one hour. I shredded the meat in a processor. I am thinking taco meat. Maybe I can adapt these flavors to this shredded meat.
Ironic you mentioned hominy. Change out beef for pork and it'd be an awesome base for pozole. Top with cabbage or romaine, radishes, onion, cilantro, and cilantro!
![ประสบการณ์ จ้าง Developer ที่ผมจะไม่มีวันลืม [ภาค2]](http://i.ytimg.com/vi/pZbsSDRrmXA/mqdefault.jpg)
How will you serve up your fresh barbacoa?
My mouth is salivating!!!! It looks SO good.
We made this last night and O.........M..........G! It was amazing! Thank you so much for sharing this recipe! It's a keeper!
Glad you liked it!!
I'm sure this tastes heavenly! I'm so anxious to try it. Thank you for sharing your amazing recipes.
Thanks, Diane! So GOOD!
Your recipes always look so good!
Thank you 😋
I love barbacoa. We’re making this Saturday. Omg! Can’t wait
I hope you love it!
I can't wait to try this recipe
Hope you enjoy it!
I'll be trying this one. Thanks
Also, you can sub a can of toreados for the chipotles. If you want more heat and a different flavor profile.
Very nice. Thank you.
I just bought a leg of lamb from my local Aldi. Now I know how to prepare it! Thanks for turning in my light bulb.
Perfection right there! Enjoy!
Making tomorrow…. Looks awesome
Have fun!
Made this today. Absolutely amazing. It's going to be a staple in my house. The meat was so flavorful it didn't need a lot of toppings. My wife and I literally ate a pound of meat apiece in burritos. So stuffed. 🤤
Now I need to figure out how to effectively use all the juice/consummate. Drizzled over eggs sounds like a start...
That's a great start! You could also use it as a marinade for other meats, a flavorful base for stews, to infuse rice or other grains with that awesome barbacoa flavor.... So many ways!
@@ChiliPepperMadness Those are all awesome ideas that are easy to do. Thank you!!!
Thanks!
I can’t wait to make your recipe!!!
Hope you like it!
Nice recipe. I’m not big on slow cookers, but might give it a try in the pressure cooker. Should work.
It makes it really easy, but you can definitely make this on the stovetop. Just give it a nice low and slow simmer. But yes, pressure cooker is GREAT for this. I actually make it in my pressure cooker quite often.
Love it i think its yummy ,i try to cook that ❤😊
Enjoy, Susan!
I've tried several other recipes and the meat turns out incredibly tough everytime. I'll give your recipe a shot and report back, thank you.
Please do - I bet you will love the meat this time ;-)
Awesome recipe, thank you! Do you have any tips or recommendations for doing this in a dutch oven?
Thanks! Yes, I talk about this on the blog post. Stove Top Barbacoa. If you'd prefer to make this on the stove rather than in your slow cooker, no problem. Just use a dutch oven or large pot. Sear the seasoned meat in the pot, then add the remaining ingredients. Cover and cook on low for 6-8 hours, or until the beef shreds easily with a fork. Check the meat after 3-4 hours, though. It can totally be done by then.
@@ChiliPepperMadness Thank you! I just read the article and plan to make this for Christmas Eve. Spicy Holidays sir!
Great recipe…What brand of fry pan are you using, please?
Thanks. I have Anolon pans + Made-In.
oh. my. god. Just asked the girlfriend what we're having for dinner tonight. She said a roast. I watched this, told her that I'm stealing the roast and making this instead... wish me luck in that everyone 😏
Haha, BOOM! Perfect timing! Enjoy!
If you ruin it, you might have more (Or less) on your plate) J/k hope it goes well, this does look great!
Would it be traditional to let the beef marinade in the sauce overnight?
You can do that if you'd like. I don't know about traditional, but you'll get great flavor.
Can you use granulated chili powder rather than whole dry chilies?
Absolutely, yes. Conversion is 3 tablespoons powder to 1 ounce dried pods, so measure accordingly.
I'm struggling to understand the reasoning behind pouring the chili puree on the meat before browning. I would expect that browning the meat first would sear it better and avoid steaming (moisture from the puree) it. You could always brown the meat, then add the puree to the pan with the brown bits from the meat and reduce it to get the same effect.
It's one way or the other, and you'll find it more this way with older recipes. You can certainly sear the beef first in a hot pan, get a nice crust on it for flavor, then add the sauce and simmer. I probably do it that way with more of my recipes than not, but I encourage you to try it both ways, see if you have a preference. Yes, there is a lot of flavor in those brown bits (Maillard reaction). Cheers.
I just cooked some tough steaks in the instant pot for one hour. I shredded the meat in a processor. I am thinking taco meat. Maybe I can adapt these flavors to this shredded meat.
Sounds like a plan to me ;-)
Ironic you mentioned hominy. Change out beef for pork and it'd be an awesome base for pozole. Top with cabbage or romaine, radishes, onion, cilantro, and cilantro!
I like it!