Mexican Barbacoa Recipe

The slow cooker rarely gets put away in our house. Based on our busy schedules is pretty much the reason why, and I am typically the one hustling around trying to feed four hungry people every day. Not that I have a problem with that, but the slow cooker always comes to the rescue, and typically anything I throw in there is a real winner. This particular recipe known as Mexican Barbacoa is a real winner, and is something that is only typically served in our our Mexican restaurants on the weekend. This homey doesn’t have time for that, plus I typically stay away from local tacquerias on the weekend.

Mexican Barbacoa Recipe
Mexican Barbacoa Recipe

For one, we are big fans of shredded meat, especially when it comes to tacos, and this one is no exception. You are going to love the texture, flavor, and simplicity of this Mexican barbacoa.

Let’s get started.

Ingredients:

  • 4 lbs beef chuck roast
  • 3 tbsp canola oil
  • 8 oz can of chipotle chilies in adobo
  • 6 cloves garlic, minced
  • 1 small red onion, thinly sliced, or chopped (your call)
  • 2 cups of beef stock
  • 2 tbsp cumin powder
  • 2 tbsp ground Mexican oregano, crumbled
  • 1 1/2 tsp salt, to taste
  • 1 tsp ground black pepper
  • 2 limes, juiced
  • flour or corn tortillas, warmed
  • black beans, cooked, optional
  • fresh jalapenos, thinly sliced, optional

Start by adding the 2 tablespoons of oil to a large dutch oven or large skillet. Bring this to a medium heat. The goal is to add the beef in batches to get a nice sear on all sides before placing it into your slow cooker.

Once browned, add each piece to the slow cooker, and repeat with any remaining beef. Once the beef is added, rinse out the skillet or dutch oven, return back to the stove, let the water evaporate, then add in the additional oil bringing it back to a medium heat.

Add in the onion, garlic, and chipotle chilies in adobo sauce. Add in the beef stock, and let this come to a quick boil. Add in the cumin powder, oregano, salt, pepper, and lime juice, and give a good stir Add the mixture to slow cooker, and add to your high setting. Cook this for about 6 hours.

Mexican Barbacoa Ingredients
Mexican Barbacoa Ingredients

After 6 hours, check on the beef and make sure it is fall apart tender. If not, continue to cook until it is and shred all of the beef, making sure everything gets nicely incorporated. Cover and let this cook for about 20 minutes longer to all of that shredded beef and soak up all of that delicious stock.

During this time, cook your beans, and warm up your tortillas. Slice up any additional things such as limes, jalapenos, or onions.

Mexican Barbacoa Recipe
Mexican Barbacoa Recipe

Now it’s ready to serve. I like getting a bit rustic, laying out some barbacoa, beans, chilies, and have things on standby like fresh cilantro, and salsa.

Layer your tacos to your desire and dig in like it’s no one’s business. Forget about waiting for the weekend for this Mexican barbacoa. Go for Tuesday, because who doesn’t love a Tuesday, right?

Mexican Potato Tacos (Tacos de Papa)

I know that recently Cinco de Mayo excites the gringos, but I could go for what everyone gets excited about that day, everyday. See, I may be like you and could seriously eat tacos, Tex Mex, or anything in between those (enchiladas, burritos, taquitos) on a regular basis. I’m not going to be shy about it. But in celebration of Cinco de Mayo, I decided to whip up some really easy, and excellent tacos. Tacos I knew my wife and kids have never had, and ones I have been wanting to make for years. Welcome tacos de papa, or Mexican Potato Tacos.

Mexican Potato Tacos Recipe
Mexican Potato Tacos Recipe

These tacos could probably compete with one of my all time favorites, tacos al pastor, and as you can see how much I love Mexican as well as Tex Mex food, well these come straight to top ten, and that’s no joke.

These are just way too easy to make and the result, however basic they may be, are so super satisfying that they have you thinking about leftovers for breakfast, or a gentle reheat in the oven for next day’s lunch.

Let’s get started.

  • 3 whole russet potatoes, cleaned, skins peeled and removed
  • 1 tsp salt, more to taste
  • 2 cloves of garlic, lightly smashed
  • 3 tbsp unsalted butter
  • 1/2 cup skim milk
  • 1 tsp cracked black pepper, to taste
  • 1/2 tbsp ground cumin, to taste
  • 1 package sturdy corn tortillas
  • 1 cup of canola oil
  • crumbled queso fresco, optional
  • 2 whole serrano or jalapeno chili pepper, thinly sliced, optional
  • salsa verde, optional
  • optional sides (Mexican rice, refried beans, guacamole)

The focus here is really on the tacos. The fixings are up to you. I loaded my plate up Tex Mex style with all of the fixings because, hey that’s how I like to roll on my Mexican platter. The only thing it was missing was a great chile toreado!

Start by quartering your cleaned potatoes. You can go smaller if you want. I had some time on my hand so quartered worked fine by me. Add these to a pot of cold water, along with the garlic, one roughly chopped serrano chile, and add the teaspoon of salt. Bring to a simmer and cook until fork tender, about 40 minutes.

Once the potatoes are tender, drain, return them back to the pot on medium heat an and cook to remove any excess water.

Once the water is evaporated, you have a couple of options. My first option is to always use a potato ricer for my potatoes. If you don’t have one, use your favorite masher, heck even a couple of forks. You want the potatoes smooth, but if you like some texture, then heck by all means get some texture into those suckers. If you want to remove the garlic and chilies, then go for it. Me? I mash them into the potatoes. Once mashed, add some salt, cumin, pepper, butter, and milk. Give a good stir, taste, and adjust any salt or cumin if needed. Set aside to cool.

How to make Mexican Potato Tacos
How to make Mexican Potato Tacos

When you are ready to get these things going, heat a large skillet on medium-high heat. Add in the canola oil, and let it come to temperature for a couple of minutes.

Lightly heat up your corn tortillas in the microwave, or in a separate pan. The goal is to make them flexible for folding. Corn tortillas out of the bag are no bueno.

Once the oil is heated, and you have some workable corn tortillas, take a nice spoonful of the potato mixture and slather it into the tortilla. Fold the tortilla over, using the potato as the glue to pinch around the edges, and gently lay into the skillet. Repeat with a couple of more tacos. I think I fit about 3 tacos per cook.

Cook the tacos for a few minutes, then gently flip over to crisp the other side. Question? Can I spray these with cooking spray and place into a 375 degree oven, turning once and going that route? Yes, but I think the texture is slightly different. If you want to go that route, go for it. You can probably fit more on a baking sheet!

Mexican Potato Tacos (Tacos de Papa) Recipe
Mexican Potato Tacos (Tacos de Papa) Recipe

Once the tacos are cooked, remove and place on a paper lined sheet to let any excess oil drain. Now you have choices. You can carefully open these up and stuff them with things such as cheese, salsa, beans, or whatever you like, or you can roll like I did.

Add the Mexican potato tacos to a serving plate, lining them up nicely, and ladle on some warm salsa verde, shower with cheese, and lay around your fixings. I like mine spicy so I showered mine with more chilies.

Sure, I made the kids a batch of chili lime slow cooked chicken tacos as well (only thinking what I could use for leftovers the following days), but these Mexican potato tacos were it! I laid them on the table, not discussing much about them only that they were potato tacos (you should have seen their looks), and those were the only tacos I had on my plate.

I think that curiosity drove my wife, daughter, and one of my boys interest, and as soon as they took a bite they were totally sold!

Guess who had leftovers the following morning? Well, me of course (take one, lightly crisp it up in the oven while you make an over easy egg and place that on top (thank me later)), as well as my wife who I think took down another two for lunch.

Easy. Super delicious. Something that should be on every Mexican menu but I have yet to see nor order. Just saying. If you are looking for an awesome taco idea, give this one a shot. Hope you enjoy!

Enfrijoladas

Enfrijoladas. What the heck are enfrijoladas? I know this is something you probably never see on a menu, but these are essentially enchiladas, that have the corn tortillas dipped in a black bean puree, stuffed, rolled, and baked and are they ever so good. This is comfort food at its finest, and is not only easy to put together but super delicious. I’m always on a mission to get my wife and kids to not only try something new, but to also affirm that they really do like an ingredient whether they refuse to or not, and in this case, black beans. The picture is not the prettiest, but the flavor makes up for it. I stuffed mine with cheese and chicken, but you can roll them anyway you so desire.

Enfrijoladas Recipe
Enfrijoladas Recipe

Let’s get started.

Ingredients:

  • 15 oz can of black beans, rinsed
  • 1 cup of chicken stock
  • 2 chipotle peppers in adobo (use 1-2 more if you like it spicy)
  • 2 cloves of garlic
  • generous pinch of salt
  • 2 chicken breasts, poached, and shredded
  • 1 whole onion, diced
  • 1 whole jalapeno, seeds removed, diced
  • 3 cups of monterray jack cheese
  • 12 corn tortillas, warmed and covered
  • 1 avocado, diced
  • Mexican crema, optional
  • Cilantro, choppped, optional
  • 1 lime, quartered, optional

Start by making your black  bean puree. This is the real deal for this particular enfrijoladas recipe. To a blender, or food processor, add the beans, chicken stock, chipotle peppers, garlic, and salt. Blend until you have a smooth mixture that is not too thick, and not too thin. You want it to be almost like a thicker soup like a pea soup.

Add some of the black bean mixture to the bottom of a casserole dish, much like you would if you were making a lasagna. Pour the remaining puree into a bowl and dunk a corn tortilla into the black beans. Lay the tortilla in the casserole dish, add some chicken, onion, jalapeno, and cheese, and roll, keep the seal side down. Repeat, and compact those tortillas to fit as many as you can. I have to feed five, so I always think 2-3 per person.

Ingredients for Mexican Enfrijoladas
Ingredients for Mexican Enfrijoladas

Top with any remaining sauce (there should be plenty left over), and top with any remaining cheese.

Bake in a 375 degree oven for about 10 minutes.

Scoop out, the best you can, the enfrijoladas, shower with some lime juice, crema, avocado cubes, and some fresh cilantro and dig in. It looks like a black bean puree mystery but once you dig in you will find out what all of this mystery is about. It’s good, real good, and for those in my family that said they did not like black beans, well, they were shoveling this into their mouths. Hope you enjoy!

Enfrijoladas Recipe
Author: 
Recipe type: Dinner
Cuisine: Mexian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 15 oz can of black beans, rinsed
  • 1 cup of chicken stock
  • 2 chipotle peppers in adobo (use 1-2 more if you like it spicy)
  • 2 cloves of garlic
  • generous pinch of salt
  • 2 chicken breasts, poached, and shredded
  • 1 whole onion, diced
  • 1 whole jalapeno, seeds removed, diced
  • 3 cups of monterray jack cheese
  • 12 corn tortillas, warmed and covered
  • 1 avocado, diced
  • Mexican crema, optional
  • Cilantro, choppped, optional
  • 1 lime, quartered, optional
Instructions
  1. Start by making your black bean puree. This is the real deal for this particular enfrijoladas recipe. To a blender, or food processor, add the beans, chicken stock, chipotle peppers, garlic, and salt. Blend until you have a smooth mixture that is not too thick, and not too thin. You want it to be almost like a thicker soup like a pea soup.
  2. Add some of the black bean mixture to the bottom of a casserole dish, much like you would if you were making a lasagna. Pour the remaining puree into a bowl and dunk a corn tortilla into the black beans. Lay the tortilla in the casserole dish, add some chicken, onion, jalapeno, and cheese, and roll, keep the seal side down. Repeat, and compact those tortillas to fit as many as you can. I have to feed five, so I always think 2-3 per person.
  3. Top with any remaining sauce (there should be plenty left over), and top with any remaining cheese.
  4. Bake in a 375 degree oven for about 10 minutes.
  5. Scoop out, the best you can, the enfrijoladas, shower with some lime juice, crema, avocado cubes, and some fresh cilantro and dig in.

 

Baked Chicken Verde Chimichanga

Good Lord do I ever love a chimichanga. I think I may have first had one back in my high school days at a local American-Mex joint called Chi-Chi’s. You know this was the type of place where all of us gringos thought we were having real Mexican food, only to realize years later that it was totally not, but only catered to us gringos, and the place would pack it in. Regardless, that’s where my love for the chimichanga was born. It’s essentially a deep fried burrito, loaded with goodness.

Instead of deep frying, I decided I would load these large flour tortillas up with some awesome chicken verde I made, along with rice and beans, and bake them, you know… to be a bit healthier than deep frying.

The result was awesome. Still crisp as you may expect from deep frying with way less the hassle.

Baked Chicken Chimichanga Recipe
Baked Chicken Chimichanga Recipe

Let’s get started.

Ingredients for the salsa verde:

  • 5 whole tomatillos, husks removed
  • small handful of fresh cilantro, roughly chopped
  • 5 garlic cloves, skin on
  • generous pinch of salt, to taste
  • 3 serrano chilies, seeds and ribs removed
  • 2 jalapeno peppers, seeds and ribs removed
  • 1/2 cup (or more of water)

Ingredients for the chicken chimichanga:

  • 3 whole chicken breasts
  • 5 large flour tortillas
  • 1/2 cup of Mexican or Spanish rice, per chimichanga
  • 1/2 cup of cooked refried beans, per chimichanga
  • 8 oz bag of Mexican Chihuahua cheese
  • 8 oz bag of shredded cheddar cheese
  • hot sauce, optional
  • 1/4 cup of canola oil

Start by making your salsa verde. Add the tomatillos, garlic, and chilies to a roasting sheet. Place in a 450 degree oven for about 10 minutes or until they are nicely charred. Once cooked, remove them from the oven, let cool, then remove the skin from the garlic cloves. They should pretty much just slide on out.

During this time, add the chicken breasts to a large pot of water, bring to a simmer, and cook until the chicken is fully cooked through, about 25 minutes or longer. Once cooked through, remove the chicken breasts to a plate to let cool.

Place all of the salsa ingredients into a blender or food processor and blend until you have a fine salsa. Taste and adjust any salt.

Clean out that chicken pot. Next, remove the skins from the chicken breasts and discard. Shred all of the chicken and return the shredded chicken back to the pot. Pour in the salsa verde, bring to a medium heat, stirring along the way, and cook for about 20 more minutes. TRUST ME, THIS CHICKEN BY ITSELF IS AWESOME.

Baked Chicken Chimichanga Recipe
Baked Chicken Chimichanga Recipe

Preheat the oven to 400 degrees.

Take a flour tortilla and warm it on a skillet or in a microwave just until it softens. Once it is softened and more pliable, then it is time for the chimichanga making.

Lay the tortilla onto a plate, spread on the refried beans, add about a cup of chicken mixture (I use a slotted spoon to remove any excess salsa) onto the tortilla, closest to you, then add on the rice. Roll over a bit tightly, fold in the sides, and continue to roll until you have it seam side down. Lightly brush on some canola oil, and then repeat with any remaining tortillas. I made five for the family, but there is still plenty of chicken to be used for any leftovers, and as in my case enchiladas.

Take a baking sheet, add the chimichangas, and cook for about 15 minutes in the preheated oven. The goal is to get them nice and crisp. After about 15 minutes, remove, top with as much Chihuahua and cheddar cheese as you would like, and if you want, a bit more chicken mixture on top, and place back into the oven until the cheese is nicely melted.

Remove and serve. I topped mine with some nice habanero hot sauce for some kick.

The end result is everything I love about a chimichanga, and my entire family would agree. I don’t think anyone spoke at dinner time that evening as they devoured these things. If you are looking for a great meal, loaded with great flavor and texture, then give these baked chicken verde chimichangas a try. I’m certain you will love them!