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Beef Barbacoa

Strawberries and Red Grapes


I served the Beef Barbacoa on 10 inch flour tortillas with sautéed onions, red and green peppers and mushrooms. I also offered shredded lettuce, diced fresh tomatoes, cilantro, sour cream, salsa and grated Mexican blend cheese.


Mixture before cooking

Beef Barbacoa (1 gallon freezer bag)

1 ½ to 2 Lbs beef brisket or beef roast (Chicken breasts or thighs OK. **Brown beef at home if desired. Can leave meat at home.)

2 C can diced tomatoes with juice
1 C chicken broth
¼ C red wine
2 T lime juice
1 ½ t dried ground cumin
1 t dried mexican oregano
1 T sliced jalapeno
3 t fresh cilantro
1 ½ C sliced or diced onions
½ t salt
½ t pepper

Combine all ingredients in a freezer bag.

Marinate meat in all ingredients overnight or at least for 4 hours in refrigerator. Turn bag over at least once while marinating.

Freeze marinade with or without meat.

Completely thaw before cooking.

**2 T olive oil (home)

AT HOME:Heat 2 T of olive oil in a large heavy skillet over medium-high heat. Brown the brisket well on all sides, making meat caramelized but still raw in the middle. You can do this and bring meat to cookday or buy meat later and do at home at time of use.

Place the browned meat in crockpot.

Combine marinade from bag into the Crockpot.

Cover and cook for 8 hours on LOW or 5 to 6 hours on HIGH, or until the meat is fork-tender and can be easily shred with a fork. (Chicken will be done sooner)