Barbacoa Recipe
Slow roasted barbacoa, pepper-jack cheese, grilled onions, pico de gallo & sriracha aioli
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Ingredients
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Barbacoa
Grilled Onions
Pico de Gallo
Sriracha Aioli
Toppings
Method
Barbacoa Preparation
- 1
Prepare the Beef
Season the beef chuck roast with salt and pepper on all sides.
- 2
Blend Ingredients
In a blender, combine garlic cloves, chipotle peppers, cumin, oregano, lime juice, and beef broth. Blend until smooth.
- 3
Slow Cook
Place the seasoned beef in a slow cooker, pour the blended mixture over the beef, and add bay leaves. Cook on low for 8 hours or until the beef is tender and easily shredded.
- 4
Shred the Beef
Once cooked, remove the beef from the slow cooker and shred it with two forks. Return the shredded beef to the cooker and mix with the juices.
Grilled Onions Preparation
- 5
Slice Onions
Slice the onions into rings.
- 6
Pico de Gallo Preparation
- 7
- 8
Mix Pico de Gallo
In a bowl, combine diced tomatoes, red onion, cilantro, lime juice, and salt. Stir until well mixed.
Sriracha Aioli Preparation
- 9
Mix Aioli
In a bowl, combine mayonnaise, Sriracha, and lime juice. Mix until smooth.
Assembly
- 10
Assemble the Dish
In a serving plate, layer the shredded barbacoa, grilled onions, and top with pepper-jack cheese. Add a generous scoop of pico de gallo and drizzle with sriracha aioli before serving.
