Hey Ya’ll …. it’s been a very long week. But I was looking at a few of my posts and checking some stats and I see that my beef Barbacoa recipe is my most pinned post on Pinterest®. I am so thrilled that it sparked so much interest and I decided the best way to celebrate it was to re-invent it and kick it up.
This slow cooked Mexican Beef recipe is jam packed with flavor and since you can’t really mess it up it makes it an easy go to meal for any night…. and it really can up the game for your Taco Tuesdays!!
I’m all in with this new version of my favorite recipe… take a look and give it a try… can’t hurt right? Well… use pot holders, the crockpot could hurt …
( ignore that little box of tomato sauce, it totally photo bombed)
1 chuck roast ( about 2 pounds)
1 can stewed tomatoes ( cut up) or diced ( with the juice)
1 heaping tsp minced garlic
1 tablespoon ground cumin
1 tablespoon Badia® Complete
2 tablespoon Goya® Cilantro Base
1/4 cup ( before chopping) fresh cilantro, plus a bit more for garnish
1 medium onion sliced in half moons
3/4 cup water
Add the roast to your crockpot® and then add all of the ingredients to the top of the meat and stir around a bit… Cook on high for 5 hours and on low for 2 hours. When ready, shred the meat with forks and drain. Then serve over cooked rice or in tortillas in place of taco meat…. it’s even better the next day.
Salt and Pepper to taste