Slow Cooker – Instant Pot Pressure Cooker Instructions
If you are a fan of Chipotle restaurant’s Beef Barbacoa, then you will love this easy-to-make recipe to enjoy in your tacos, burritos, or even served over rice. Traditionally barbacoa is slow roasted meat over an open fire. In this recipe, we will also provide easy-to-make slow-cooker (crock pot) directions. This Beef Barbacoa recipe has a wonderful heat that slowly sneaks up on your taste buds! My son-in-law, who loves spicy foods, gave this recipe a big thumbs ups. This barbacoa beef will go well with our Cilantro Lime Rice. For this recipe, I have provided both slow cooker and Instant Pot pressure cooker instructions.
History of Barbacoa:
As the Spanish explorers arrived in the new world, they found the indigenous people of the Caribbean preserving meats in the sun. To keep the meat from spoiling and getting infested with bugs, they would build small, smoky fires and slowly cook the meat on racks above the fires. The natives of the West Indies called this process “barbacoa” which is generally believed to be the origin of the modern word Barbeque.
Barbacoa style of cooking found its way to Mexico which was further developed by the Chichimeca Indians of Northern Mexico. With their method, they would dig a hole in the ground and build a fire pit. In the pit they would place volcanic rocks over the fire to help distribute the heat. The meat is salted, then wrapped in leaves from the maguey cactus plant (also known as agave), and placed on top of the hot rocks. The leaves are then covered with dirt to trap the heat. Slowly the meat will cook underground for several hours in a hot, steamy, oven-like environment. The results of this slow cooking process makes the meat fall off the bone tender and moist. This method of cooking is very similar to the Hawaiian technique of building an underground imu oven to slow cook pork.
Moles or Salsas were used as the sauces to accompany the meat which would be considered the first barbeque sauces.
For many Mexican families, the process of cooking barbacoa is like a religious ceremony. Due to the long cooking times and setup, barbacoa is usually cooked for special occasions and fiestas. When Mexican’s think of barbacoa, they are reminded of happy family and community celebrations. Today, barbacoa is often found at Roadside stands or small open restaurants all over Mexico and the flavors will vary by regions. “In the far north, cow head predominates. In the area around Monterray, goat is preferred. Pig is served in the Yucatan, and sheep in Hildago.” The region of Texcoco, which is east of Mexico City is known as the home of barbacoa.
Beef Barbacoa Recipe:
Aques Texcoco, History of Barbacoa, by Francisco Perez
Banderas News, Entertainment – Restaurants & Dining, Finding a Thousand-Year-Old Recipe for Barbacoa, June 2005
Categories:Chile Peppers Chuck Roast/Cross Rib Roast- Pot Roast Pressure Cooker Beef Recipes Slow Cooker Beef Recipes Soups and Stews HIstory Southwest Recipes