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Beef Barbacoa

Beef Barbacoa

Jenn’s Recipes Made Easy!
Mexican style shredded beef for tacos/tortas
No ratings yet
Course Dinner, Game Day, Holiday, Lunch
Cuisine Mexican

Equipment

Instant Pot or Slow Cooker
Small mixing bowl
Blender
Cast Iron Skillet (if using oven method)

Ingredients
  

Directions
 

Oven Directions

  • In a small bowl add chilis and cover with hot water and allow to soak for 45 minutes to one hour.
  • Meanwhile, season roast on all sides with salt and pepper to taste. Cut into 2 inch chuncks. Add 2 tbsp oil into hot cast iron pan on stove and sear on all sides. Doing in batches as to not steam the meat but to get it golden brown on all sides using more oil as needed.
  • In the blender, add all remaing items, blend until completly smooth. Adding a little water if needed to blend.
  • Pour sauce over chuck roast in the pan, place lid and braise in a 300 degree oven for 3 1/2 hours until meat is tender and shreadable.
    Serve on corn tortillas with onion, cilantro, and salsa. You can also make this into a Mexican style sandwich called a torta.

Instant Pot Method

  • Use the sear setting to sear the seasoned roast on all sides adding oil when needed, pour the sauce over the meat, set to beef/stew setting place lid on making sure the release valve is closed position. set timer for 70-75 minutes, let naturally realease for 10 minutes
    . Serve on corn tortillas with onion, cilantro, and salsa. You can also make this into a Mexican style sandwich called a torta.

Slow cooker Method

  • Place seasoned roast, and sauce into slow cooker, place lid and set on low for 8-10 hours or on high for 4-6 hours.
    Serve on corn tortillas with onion, cilantro and salsa. You can also make this into a mexican style sandwhichcalled a torta.

Notes

bread food wood dip
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Cochinita Pibil with Habanero Salsa

Cochinita Pibil with Habanero Salsa

Jenn’s Recipes Made Easy!
Mexican Pulled Pork in Achiote Sauce with Spicy habanero Salsa
No ratings yet
Course Dinner, Game Day, Holiday, Lunch
Cuisine Mexican

Equipment

Instant Pot or Slow Cooker
Blender
Medium Mixing bowl

Ingredients
  

Habenero Salsa

  • 1 Red Onion finely diced
  • 3 Habanero chilies seeded and sliced
  • ¼ cup Lemon Juice
  • ¼ cup White Vinegar
  • 1 tsp Mexican Oregano
  • 1 cup Hot Water
  • Salt and Pepper to taste

Pork Marinade

Directions
 

Habenero Salsa

  • Combine the red onion and habanero chilies in a medium bowl. Add the lemon juice, vinegar and water. Season with salt and pepper and oregano. Mix until well combined. Refridgerate at least one hour.

Pork Marinade

  • Combine achiote paste, onion, garlic, lemon juice, orange juice, vinegar, salt, pepper and oregano in the blender, blend until completly smooth.
  • Place the cut pork pieces into the instant pot/slow cooker, season with salt and pepper. Add the lard and the marinade onto the pork. Add 2 cups of water and place the lid onto the instant pot/slow cooker. Make sure the release valve is set to close.

Instant Pot Method

  • Set instant pot to meat/stew setting on High for 70 minutes. Let naturally release for 10 minutes. Shred pork and return to the Instant pot. Now, set the instant pot to saute for 30 minutes with the lid OFF.

Slow Cooker Method

  • Set slow cooker on low for 8 hours or high for 4 1/2 hours. Once complete, shred with fork place the liquid on the stove and reduce by half, return the liquid back to the slow cooker with the meat and combine.
  • Serve with warm tortillas and the Habenero salsa

Notes

Cochinita Pibil

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Slow cooker tacos de carnitas

Slow Cooker Tacos de Carnitas

Jenn’s Recipes Made Easy!
Shredded pork tacos in slow cooker
5 from 2 votes
Course Dinner, Game Day, Holiday
Cuisine Mexican

Equipment

Slow Cooker
Rimmed Baking Sheet Pan
Silicone Baking Mat

Ingredients
  

  • 3 lbs. Boneless Pork Shoulder Trimmed of excess fat
  • ¾ Cup Chicken Broth/Stock
  • ¾ Cup Orange Juice
  • 3 Tbsp. Lime Juice about 2-3 limes
  • 2 tsp. Salt
  • 1 tsp. Black Pepper
  • 2 tsp. Ground Cumin
  • 2 tsp. Mexican Oregano
  • 2 tsp. Ground Coriander
  • 2 tsp. Ancho Chili Powder
  • ½ tsp. Cayenne Pepper or to taste
  • 1 small Yellow Onion Chopped
  • Tbsp. Vegetable Oil
  • Corn Tortillas
  • Diced yellow onions, Cilantro for serving
  • Green Salsa

Directions
 

  • Cut pork into 2 inch pieces and place into slow cooker/instantpot. Pour in the chicken broth, orange juice and lime juice.
  • Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder, cayenne pepper, onions and garlic. Mix all ingredients together.
  • Cover with lid and set slow cooker on low for 8 hours.
  • Once done, remove pork and shred by hand or with forks, leaving the liquid in the slow cooker.
  • Put your silicone baking mat onto the baking sheet tray.
  • Place pork on baking sheet, pour about 1 cup of the reserved broth (strained), drizzle with a little oil and toss the pork to coat, spreading evenly on pan.
  • Position oven rack on the top shelf in oven, preheat broiler to high.
  • Broil between 3-6 minutes until pork is browned with some crispy edges, stiring occasionally to get all sides of the meat the same.
  • Serve warm with onions and cilantro.

Notes

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Slow Cooker bacon green beans

Rating: 5 out of 5.

Slow Cooker Bacon Green Beans

Jenn’s Recipes Made Easy!
No ratings yet
Course Side Dishes
Cuisine American

Equipment

Slow Cooker

Ingredients
  

  • 4 14.5 oz cans Green Beans Drained and rinsed (can also use fresh)
  • 12 Slices Thick cut bacon Cooked and Crumbled to small pieces
  • 6 Gloves Garlic Minced
  • ½ Cup Butter Melted
  • 1 Large Onion Chopped
  • Cup Light Brown Sugar Packed
  • 1 Tbsp. Worcestershire sauce
  • ½ tsp. Red Pepper Flakes
  • Salt and Pepper to taste

Directions
 

  • Cook bacon until crispy, drain on paper towels. Once cooled enough to touch, crumble into little pieces. Reserve bacon grease.
  • Mix brown sugar, garlic, butter, Worcestershire sauce, and cayenne in a large bowl and mix until combined. Season with salt and pepper to taste.
  • In a large skillet over medium high, sauté onions in the bacon grease until softened and translucent, Season with red pepper flakes.
  • Lightly grease slow cooker and place green beans and onions into it.
  • Pour garlic butter mixture over the green beans, stir until well combined and top with the crumbled bacon.
  • Cover and cook on low for 4-5 hours. Serve hot.
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