Last Updated on December 6, 2021 by
This recipe for Barbacoa de Res is an easy-to-follow recipe for a savory dish perfect for curing morning hangovers. Unlike other parts of the world, in Mexico, it is common to eat a heavy breakfast in the morning. Heavy breakfasts include red and tough meats like beef and steaks.
The recipe listed below is done so step by step. My favorite thing about this Receta de barbacoa de res en slow cooker is cooked in a slow cooker! This means that as you relax or run your errands, the delicious meat dish cooks slowly.
Table of Contents
What Is Barbacoa de Res?
Barbacoa de Res is a heavy meat dish that you can consume anytime during the day. We do need to modify this dish as the meat is typically cooked in an underground oven. Sadly, not many of us are able to dig a ditch out in our homes to cook this slow and tender meat. There are some ways around this, though.
The meat for Barbacoa de Res is a large beef or steak that is slowly cooked over hours. This way, the meat is tender and savory. Originally, this dish was for special occasions; however, it is eaten any time. Surprisingly this dish is mainly eaten in the mornings as leftovers while experiencing a hangover.
What You Will Need To Make Barbacoa De Res
Ingredients
- 2 lbs. of Chuck Roast. While Chuck roast is listed here, it is not necessary. There are other substitutes. In some areas, chuck roast is not easy to find. You can substitute chuck roast for any other beef meat, as long as it is not ground. If it is ground, it won’t have the same consistency.
- 3 Guajillo Chilies
- 2 tbsp. of Adobo Seasoning
- 1 White Onion Diced
- 2 Garlic Cloves
- 1 tbsp. of Cumin
- 1/2 tbsp. of Salt
Ingredients for Preparation
- Yellow Corn Tortillas
- 2 Limes
- Chopped Cilantro
- 1 Yellow Onion diced
Equipment
- Knife
- Cutting Board
- 2 Bowls
- Spoon for Mixing
- Slow Cooker
- Stovetop
- Pot
Step by Step Instructions
Step 1: Prepare the Guajillo Chilies
This recipe for Barbacoa de Res will be using Guajillo Chilies. You need to rehydrate these chilies before using them in the dish. Before doing so, though, don’t forget to take off the stem. If you need to, you can use a knife to cut off the top. Place the three chilies into a pot on the stovetop. Boil the chilies for 5-10 minutes. Once done, place it on the side to cool.
Step 2: Blend the Peppers and Seasoning
To create a paste that you can use in your cooking, blend the chilies, vegetables, and seasoning. Once you are done, it should look like an orange or red paste. All the ingredients for this paste are interchangeable. If you prefer a different flavor, simply use different peppers.
Step 3: Prepare the Meat
In this step, you will use your knife and cutting board to cut the chuck roast into chunks. The size depends on your own preference, but it should be small enough to eat with tortillas.
Step 4: Place the Meat and Paste into the Slow Cooker
Set the slow cooker to cook on low for 6-8 hours. Add the meat and sauce that was prepared previously to the slow cooker. If you would like to add more vegetables like onions and peppers, feel free to cut some more and add them before turning the slow cooker on. Set a timer.
Step 5: Warm the Tortillas
When the timer reaches 30 minutes before the food is ready, be sure to place the tortillas on a flat pan to warm up. There is nothing better than eating tortillas that are warm as opposed to cold. The stovetop should be set to medium to low heat. You should flip the tortillas over in less than one minute as they can burn.
You can place the tortillas in a large bowl that you line with paper towels to trap the heat. Cover the tortillas with another paper towel to trap the heat further. Dice the white onion to use as a topping. Also, chop the bunch of cilantro to add to your barbacoa de res.
Tips and Tricks
There are many things you can do to make this recipe easy to follow and complete. One tip is to line your slow cooker with a plastic lining. As delicious as Barbacoa de Res is, it is also very messy and staining. If you want to save clean-up time, add a plastic liner to the slow cookers container.
Another tip is to marinate your meat, if you have time, overnight. If you want the flavors in your seasoning mix and paste to stand out, add them to your cut-up meat and place it in the fridge overnight. Do this in a plastic zip-lock bag and massage the paste into your meat.
You can also purchase a basket that keeps your tortillas warm after you prepare them. This recipe for Barbacoa de Res does not require it, but having one wouldn’t hurt. They are easy to find and come in many different designs, great for serving tortillas with as well.
Sadly, some of us also don’t live in areas where Guajillo Chilies are easy to find. If you can’t find these chilies, that is ok! I recommend simply substituting them for any other pepper you enjoy eating. The peppers are what give the paste and, ultimately, the meat the savory flavor. Just be sure to add many as Guajillo Chilies are quite large.
Read more about What To Make With Tamales?
Preparation And Cook Time
|
Cook Time |
Preparation Time |
Serving Size |
|
6-8 Hours |
15 Minutes |
8 |
What do you think of this recipe? If you enjoy reading Mexican recetas, leave us a comment below on your thoughts! Overall, just remember when making Barbacoa de Res that the end goal is worth all the waiting! Slow cookers can feel like torture because the scent of the food as it cooks fills the air and our noses.
If you like what you have read and know someone who is interested in creating Mexican recipes with a twist (like in a slow cooker) please share this article!
Barbacoa De Res
Equipment
- Knife
- Cutting board
- 2 Bowls
- Spoon for Mixing
- Slow cooker
- Stovetop
- Pot
Ingredients
- 2 lbs. of Chuck Roast. While Chuck roast is listed here it is not necessary. There are other substitutes. In some areas, chuck roast is not easy to find. You can substitute chuck roast for any other beef meat, as long as it is not ground. If it is ground, it won't have the same consistency.
- 3 Guajillo Chilies
- 2 tbsp. of Adobo Seasoning
- 1 White Onion Diced
- 2 Garlic Cloves
- 1 tbsp. of Cumin
- 1/2 tbsp. of Salt
- Ingredients for Preparation
- Yellow Corn Tortillas
- 2 Limes
- Chopped Cilantro
- 1 Yellow Onion diced
Instructions
- This recipe for Barbacoa de Res will be using Guajillo Chilies. You need to rehydrate these chilies before using them in the dish. Before doing so, though, don't forget to take off the stem. If you need to, you can use a knife to cut off the top. Place the three chilies into a pot on the stovetop. Boil the chilies for 5-10 minutes. Once done, place it on the side to cool.
- To create a paste that you can use in your cooking, blend the chilies, vegetables, and seasoning. Once you are done, it should look like an orange or red paste. All the ingredients for this paste are interchangeable. If you prefer a different flavor, simply use different peppers.
- In this step, you will use your knife and cutting board to cut the chuck roast into chunks. The size depends on your own preference, but it should be small enough to eat with tortillas.
- Set the slow cooker to cook on low for 6-8 hours. Add the meat and sauce that was prepared previously to the slow cooker. If you would like to add more vegetables like onions and peppers, feel free to cut some more and add them before turning the slow cooker on. Set a timer.
- When the timer reaches 30 minutes before the food is ready, be sure to place the tortillas on a flat pan to warm up. There is nothing better than eating tortillas that are warm as opposed to cold. The stovetop should be set to medium to low heat. You should flip the tortillas over in less than one minute as they can burn.
- You can place the tortillas in a large bowl that you line with paper towels to trap the heat. Cover the tortillas with another paper towel to trap the heat further. Dice the white onion to use as a topping. Also, chop the bunch of cilantro to add to your barbacoa de res.
Notes
Casia is a passionate home cook who loves to share her love of Mexican food with the world. She has been cooking since she was a child, helping her grandmother in the kitchen and learning the traditional techniques used to create delicious Mexican dishes. Casia loves to experiment with new ingredients and flavors, always looking for ways to make her dishes even more flavorful. She is also passionate about teaching others about Mexican cuisine and its rich history. When she is not in the kitchen, Casia enjoys exploring new cultures, traveling, and spending time with her family.