One of my favorite kinds of dishes to make is anything Mexican involving barbacoa (spicy beef). I decided to learn how to make barbacoa when we first got married, after I realized that I just am too obsessed with it at Chipotle and needed to find a way to bring it into our kitchen on a regular basis. It has taken some perfecting, but now it’s easy breezy. We probably make this recipe at least once a month!
Simply buy a hunk of boneless tri-tip beef, cook it for awhile (all day on “low” or a half-day on “high”) in the crockpot, then drain, pull apart with two forks, mix in the flavorings, and eat it whenever you are ready. I used to let the beef marinate for awhile in the spices during the cooking process, but I found that the spices escaped when I poured out the water. Maybe I am a crockpot rookie, but I just like to stir in the spices and chopped additions after the meat is shredded to ensure more direct contact!
We usually make 2-2.5 pounds of meat, which gives us leftovers for a few meals. Use this meat in tacos or romaine salads. Serve with shredded cheddar or pepper jack cheese, beans, fresh guacamole, salsa, chopped red peppers, and my favorite sour cream substitute: plain Greek yogurt.
Finally, Chris and I stumbled upon the easiest margarita to make when you are feeling lazy! Simply mix in one-third part tequila with two-thirds part sparkling limeade from Trader Joe’s. It’s perfect. The limemade is very sweet, which makes the tequila a welcome addition. And who doesn’t like a fizzy margarita?
- tri-tip boneless beef (2-2.5 lbs)
- diced onion
- diced jalapeno
- pico de gallo
- smoked paprika spice or south african smoke spice
- cayenne pepper spice
- salt and pepper
- freshly minced garlic
- Cover the beef in a slow cooker with water.
- Cook for 3-4 hours on high heat, or 7-8 hours on low heat, until the beef starts to fall apart with a fork.
- Drain (most) of the water.
- Pull the beef apart with two forks.
- Mix in the other ingredients to taste and try not too eat too much along the way!
- Keep the slow cooker on “warm” and let the flavors marinate, stirring occasionally.
- Serve whenever you are ready!