Slow Cooker Barbacoa Beef on Steamed Buns
Slow cooked Barbacoa beef with glazed shallots, pickled veggies on a steam bun
Ingredients
Beef:
- 2 1/2 - 3 lbs. beef chuck roast cut into 3-4 inch cubes
- 1 onion chopped
- 4 cloves garlic chopped
- 1 teaspoon chipotle powder
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- salt and pepper
- 1 chipotle pepper in adobo sauce
- 1/4 cup fresh lime juice
- juice from 1 orange
- 1/2 cup cilantro chopped
Balsamic Shallots:
- 1/4 cup balsamic vinegar
- 4 shallots peeled and sliced thin
Pickled jalapeno peppers:
- 3 jalapeno peppers thinly sliced
- 3/4 cup rice vinegar
- 1 teaspoons salt
- 1 tablespoon sugar
- ripe mango
- ripe avocado
- steamed buns
Instructions
To prepare beef:
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Place all ingredients in a crockpot. Place a sheet of parchment paper over ingredients, cover with lid. Cook on high for 4 hours or low for 6-8 hours. Using two forks shred the beef and return the to juices in the pan and keep warm until ready to serve.
To prepare Shallots:
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Add vinegar and shallots into a medium size skillet. Cook over medium heat and bring to a low simmer until shallots begin to caramelize. Remove from heat.
To prepare Pickled Jalapeno Peppers:
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In a bowl add vinegar, salt and sugar. Stir to dissolve then add sliced peppers. Place in refrigerator while beef is cooking. Can be made a day in advance.
To assemble:
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Layer beef with caramelized shallots, pickled jalapeno peppers, ripe avocado slices and mango slices inside a steamed bun or flour or corn tortillas.
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Serves 4-6