390 min.
Medium
Medium
A rich, slow-cooked Northern Mexican barbacoa made with picanha, one of the most flavorful beef cuts. Cooked low and slow with a deep chile adobo, this version is practical to make at home while keeping the bold flavor typical of Monterey-style barbacoa. Perfect for tacos with fresh tortillas and salsa.
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Picanha (fat cap on)
2–2.5 lbs picanha (fat cap on)
White onion
1/2 large white onion, sliced
Cloves
3 garlic cloves
Chile morita
3 chile morita
Chile ancho
2 chile ancho
Bay leaves
4 bay leaves
Dried oregano
1/2 tsp oregano
Garlic cloves
1/2 tsp ground clove
Cumin
1/2 tsp cumin
Black pepper
1/2 tsp black pepper
Salt
1 tsp salt (adjust to taste)
White vinegar
1/2 cup white vinegar
Water
(500 ml) water
390 min.
Place the picanha on a cutting board and lightly score the fat cap in a crosshatch pattern using a sharp knife. This allows the fat to slowly render during cooking, naturally basting the meat and adding flavor to the barbacoa. Set the meat aside.
Heat a skillet over medium heat. Roast the following ingredients until fragrant and lightly charred: onion, garlic cloves, chile morita, and chile ancho. Once roasted, transfer the chiles to a bowl and soak them in hot water for about 5 minutes to soften. Add the roasted onion, garlic, softened chiles, oregano, clove, cumin, black pepper, salt, and vinegar to a blender. Blend until the mixture becomes smooth and uniform, creating a rich, deep red adobo.
Place the picanha inside the slow cooker, fat side up. Pour (500 ml) of water into the pot. Spread the prepared adobo sauce over the entire piece of meat, making sure it is well-coated. Add the bay leaves to the pot.
Cover the slow cooker and cook until the meat becomes tender. Cooking options: LOW: 6–8 hours. HIGH: 4–5 hours. The meat should be soft enough to easily shred with a fork.
Remove the meat from the slow cooker and shred it using two forks. Return the shredded barbacoa to the cooking juices and allow it to rest in the broth for 10–15 minutes. This step helps the meat absorb more flavor and remain juicy.
Serve the barbacoa hot with the following: Fresh handmade blue corn tortillas and jalapeño green salsa. Chopped onion and cilantro. Fresh lime wedges Perfect for Monterrey-style tacos de barbacoa.
For a deeper flavor, let the shredded barbacoa sit in the broth for a few extra minutes before serving. The meat will absorb the chile adobo and become even more tender and flavorful.
Serving:
6
by Chef Marvin Piña
390 min.
Medium
Medium
A rich, slow-cooked Northern Mexican barbacoa made with picanha, one of the most flavorful beef cuts. Cooked low and slow with a deep chile adobo, this version is practical to make at home while keeping the bold flavor typical of Monterey-style barbacoa. Perfect for tacos with fresh tortillas and salsa.
390 min.
Medium
Medium
A rich, slow-cooked Northern Mexican barbacoa made with picanha, one of the most flavorful beef cuts. Cooked low and slow with a deep chile adobo, this version is practical to make at home while keeping the bold flavor typical of Monterey-style barbacoa. Perfect for tacos with fresh tortillas and salsa.
Picanha (fat cap on)
2–2.5 lbs picanha (fat cap on)
White onion
1/2 large white onion, sliced
Cloves
3 garlic cloves
Chile morita
3 chile morita
Chile ancho
2 chile ancho
Bay leaves
4 bay leaves
Dried oregano
1/2 tsp oregano
Garlic cloves
1/2 tsp ground clove
Cumin
1/2 tsp cumin
Black pepper
1/2 tsp black pepper
Salt
1 tsp salt (adjust to taste)
White vinegar
1/2 cup white vinegar
Water
(500 ml) water
390 min.
Place the picanha on a cutting board and lightly score the fat cap in a crosshatch pattern using a sharp knife. This allows the fat to slowly render during cooking, naturally basting the meat and adding flavor to the barbacoa. Set the meat aside.
Heat a skillet over medium heat. Roast the following ingredients until fragrant and lightly charred: onion, garlic cloves, chile morita, and chile ancho. Once roasted, transfer the chiles to a bowl and soak them in hot water for about 5 minutes to soften. Add the roasted onion, garlic, softened chiles, oregano, clove, cumin, black pepper, salt, and vinegar to a blender. Blend until the mixture becomes smooth and uniform, creating a rich, deep red adobo.
Place the picanha inside the slow cooker, fat side up. Pour (500 ml) of water into the pot. Spread the prepared adobo sauce over the entire piece of meat, making sure it is well-coated. Add the bay leaves to the pot.
Cover the slow cooker and cook until the meat becomes tender. Cooking options: LOW: 6–8 hours. HIGH: 4–5 hours. The meat should be soft enough to easily shred with a fork.
Remove the meat from the slow cooker and shred it using two forks. Return the shredded barbacoa to the cooking juices and allow it to rest in the broth for 10–15 minutes. This step helps the meat absorb more flavor and remain juicy.
Serve the barbacoa hot with the following: Fresh handmade blue corn tortillas and jalapeño green salsa. Chopped onion and cilantro. Fresh lime wedges Perfect for Monterrey-style tacos de barbacoa.
For a deeper flavor, let the shredded barbacoa sit in the broth for a few extra minutes before serving. The meat will absorb the chile adobo and become even more tender and flavorful.
Serving:
6
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