Barbacoa Beef Fajitas Recipe

Name: Uncle Julio's Napervilles Barbacoa Beef Fajitas Recipe
Cook time: 8 h 30 min
Total time: 8 h 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 lbs Beef chuck roast; 3 tbs Adobo seasoning; 4 cloves Garlic cloves, minced; 1 medium Onion, diced; 2 cups Beef broth; 1 medium Zucchini, sliced; 1 medium Yellow squash, sliced; 2 medium Bell peppers, sliced; 2 tbs Olive oil; 12 pieces Corn tortillas; 1 cup Cotija cheese, crumbled; 0.5 cup Fresh cilantro, chopped; 4 cups Cilantro rice; 2 cups Frijoles negros (black beans), cooked

Inspired by Uncle Julio's Naperville

Time8h 30m

Serves6

Tender adobo-rubbed beef, slow braised in savory Mexican spices, complemented with grilled zucchini and squash, sautéed peppers & onions, crumbled cotija cheese, chopped cilantro, corn tortillas, cilantro rice and frijoles negros.

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Ingredients

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Main Ingredients

2 lbs Beef chuck roast

3 tbs Adobo seasoning

4 cloves Garlic cloves, minced

1 medium Onion, diced

2 cups Beef broth

1 medium Zucchini, sliced

1 medium Yellow squash, sliced

2 medium Bell peppers, sliced

2 tbs olive oil

12 pieces Corn tortillas

1 cup Cotija cheese, crumbled

1/2 cup Fresh cilantro, chopped

4 cups Cilantro rice

2 cups Frijoles negros (black beans), cooked

Method

Cooking Instructions

Prepare the Beef

Rub the beef chuck roast with adobo seasoning and minced garlic. Place it in a slow cooker with diced onion and beef broth. Cook on low for 8 hours or until the beef is tender.

Grill the Vegetables

While the beef is cooking, heat olive oil in a grill pan over medium-high heat. Add sliced zucchini, yellow squash, and bell peppers. Grill until tender and slightly charred, about 5-7 minutes.

Shred the Beef

Once the beef is done, remove it from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker to soak up the juices.

Warm the Tortillas

In a dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable.

Assemble the Fajitas

To assemble, place a portion of the shredded beef on a warm tortilla, top with grilled vegetables, crumbled cotija cheese, and chopped cilantro. Serve with cilantro rice and frijoles negros on the side.

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