When Barbacoa beef is done cooking, remove meat from pressure cooker, shred (discard fat and bone), and return to pressure cooker pot until ready to use.
Not exact matches
I think a chuck roast is the perfect choice
when making chipotle
barbacoa because it cooks up so incredibly tender and is easy to shred.
It's meat to mimic Chipotle's
Barbacoa but I can't say how close it gets because I usually choose the chicken or pork
when I order a burrito.
I like to bust out my slow cooker any chance I get, especially
when I need a cooking environment that creates moist, juicy meat, which is exactly how
barbacoa should be.
The meat was tender and pulled apart easily, but it lacked richness that I think probably comes from some fat, especially
when it comes to traditional
barbacoa.
I ran across the
Barbacoa recipe
when I was browsing through this week's Skinny Taste Meal Plan (I found the link
when I was reading the Fiesta Lime Rice recipe).