Slow cooked, shredded meat is a wonderful thing. We have been making a lot of shredded pork tenderloin lately, but while in Northern California over the Christmas holiday we happened upon a new organic food store. I know this doesn’t seem significant to some, especially if you live in a city with easy access to wholesome, organic, responsibly grown food, like we do in Portland. However, in a small town in Northern California this is a big deal. Stores like this tend to struggle and often go out of business before many people even know they exist.
So we made it a point to purchase several things, things we could get in Portland, just for the sheer act of support of a man who was trying his way at selling organic food stuffs in a small, fairly conservative town. We ended up with several lovely things, some persimmons, some Bragg’s vinegar, a lovely Northern California coffee for the hubs, and a natural, grass-fed, free range beef roast. We chose the roast based on the grain, it looked like it would shred well. And that, after all, is what matters.
Slow Cooker Beef Barbacoa.
2 – 2.5 lb beef roast (I used a crossrib roast, but a chuck roast would also work well)
1 t ground cumin
1 t kosher salt
1 t chili powder (I used New Mexican ground chili)
1 t granulated garlic
1 t granulated onion
1 t Mexican oregano (ground up)
1/2 t fresh ground black pepper
1 T olive oil
32 oz beef broth
1/2 C silver tequila
1 medium onion, peeled and rough chopped
1/4 C cilantro, chopped
3 cloves of garlic, crushed and peeled
2 fire roasted jalapeños (can sub fresh), diced
juice of one lime
1 T rock sea salt
Combine spice in a small bowl and rub roast liberally, set aside.
Heat medium/large skillet over medium-high heat. Add oil and roast and sear on each side until crispy brown.
Add roast to slow cooker with remaining ingredients.
Cook on high for 4-6 hours or until the meat freely shreds, flipping meat once half way through cooking.
Serve over rice or in tortillas with your favorite veggies. We had this with homemade tortillas.
Homemade Tortillas. This is the recipe that came with my fancy new tortilla press and makes 12 tortillas.
2 C masa harina
1 1/3 C cold water
1 t kosher salt
Combine ingredients in a large bowl and allow it to rest for 20 minutes.
Preheat a medium skillet over medium heat. Working with one 1 1/2 inch ball at a time, make your tortillas, keeping the rest of the dough covered to avoid it drying out. To make the tortilla, press each ball between two pieces of wax paper, flattening the ball slightly with your fingers.
Close the press and push the handle down until the ball flattens completely. Peel the tortilla of the wax paper and cook one at a time until browned on each side.
Keep tortillas warm in a tortilla warmer until read to eat.
One last note, a quick recipe: with the remaining broth in the crock pot, I strained the liquid and then added one quart cup each of black beans, adzuki beans, French lentils and spelt berries, a can of tomatoes and some of my homemade chili seasoning. I also added diced red onion, carrots and turnips. I let this go on high for 6 hours, or until the beans were soft and the hubs had chili all week long.