Barbacoa Recipe
slow braised beef, whipped queso fresco, salsa macha, pickled fresno, cilantro
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Ingredients
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Beef
Whipped Queso Fresco
Salsa Macha
Pickled Fresno Peppers
Garnish
Method
Beef Preparation
- 1
Sear the Beef
In a large skillet over medium-high heat, sear the chuck roast on all sides until browned (about 3-4 minutes per side).
- 2
Prepare the Braise
In a slow cooker, add the seared chuck roast, diced onion, minced garlic, beef broth, chipotle peppers, cumin, oregano, salt, and black pepper.
- 3
Cook the Beef
Cover and cook on low for 8 hours, or until the beef is tender and easily shredded.
Whipped Queso Fresco
- 4
Blend the Queso
In a blender, add the queso fresco, heavy cream, and salt. Blend until smooth and creamy. Adjust salt to taste and set aside.
Salsa Macha Preparation
- 5
Toast the Chiles
In a dry skillet, toast the dried chiles over medium heat for about 2-3 minutes until fragrant. Remove and let cool.
- 6
Pickled Fresno Peppers
- 7
Prepare the Pickling Brine
In a small saucepan, combine white vinegar, sugar, and salt. Heat until sugar dissolves.
- 8
Pickle the Peppers
Slice the Fresno peppers and add them to the pickling brine. Let them sit for at least 30 minutes before serving.
Garnishing
- 9
Garnish the Barbacoa
Once the beef is cooked and shredded, serve it topped with whipped queso fresco, salsa macha, pickled Fresno peppers, and fresh cilantro.