There’s a Tex-Mex restaurant here in San Antonio that we visit every Sunday afternoon after Church, It’s called Los Generales. I am not exaggerating, we go every.single.Sunday. They know us by name, they even know what we like to drink and eat. The food is great, we love the staff, the music guy plays “Let it go” is my daughter asks for it; It’s out little TexMex family. So, last Sunday we had just sat at our table when our sweet waitress tells me with a concerned face “I’m sorry ma’am, I know you like getting barbacoa but we just ran out of it”… Say, what??!!! Well, It actually sounded more like “Discuple, seque a usted le gustaordenar barbacoa perose no acaba de terminar“. The language doesn’t make it less disappointing, ok?. I just love barbacoa!! I had to settle for chorizo and eggs that day, which don’t get me wrong, it was delicious, best chorizo ever! but it wasn’t what my heart was after, or should I say..my belly? Anyway, I was at the grocery store the other day and I was walking by the meat section looking for inspiration when I saw a big piece of chuck roast, perfect!!! I am going to make barbacoa and It’s going to be delicous.
I have made it many times before, and it turns out really, really good. The slow cooker makes it so tender and jucy, just like barbacoa should be. And it is also super easy, I mean, slow cooker.. easy! right?.
Take that, Los Generales! Just kidding, I’ll be there Sunday. But seriously, my barbacoa is really good! and the best part is all the things I can make with it; tacos, tortas, burritos, with scramble eggs, in Mexican sauce.. uh, so good!
Slow Cooker Barbacoa
Category: Beef, Breakfast, Main Dishes, Paleo, Uncategorized, Whole30
2 to 2 1/2 Lb Chuck Roast
1 guajillo pepper
3 cloves of garlic
1/2 teaspoon dry oregano
2 teaspoons of salt
1 teaspoon cumin
1/2 teaspoon paprika
black pepper to taste
1/2 cup water
1 bay leaf
In a small sauce pan add about 1 cup of water and let it boil. Remove the seeds from the guajillo pepper and let it soak in the hot water for about 5 minutes until the skin is soft.
Blend the guajillo pepper with the onion, garlic, oregano, spices and 1/2 cup of water. Using a small sieve, strain the sauce to get rid of any guajillo pepper skin that didn't blend.
Place the meat on the slow cooker and cover with the sauce. Add the bay leaf. Cover and cook on low, undisturbed for 8 hours.
Once the meat is done, transfer to a big bowl or plate. Reserve the liquid. Shred the meat using two forks. Add some of the reserve liquid to the meat for a more saucy barbacoa.