Barbacoa Sliders

Barbacoa Sliders
Prep 25 m
Cook 28 m
Rest 15 m
Slow Cook on HIGH for 4 1/2 hours or LOW for 8 hours

Ingredients

Adobo

Sliders

Directions

Adobo

  1. 1 of 2 Heat a large dry skillet over medium. Toast chiles, turning often, about 3 minutes, until colored and fragrant. Transfer to a medium saucepan, cover with water and bring to a simmer over medium. Simmer 15 minutes, until softened and rehydrated.
  2. 2 of 2 Transfer chiles and 1/4 cup of the cooking liquid to a blender. Add vinegar and next 9 ingredients; puree until completely smooth. Rinse and dry saucepan and add oil. Heat over medium for 1 to 2 minutes, until hot but not smoking. Carefully add mixture to pan; it will sizzle and splatter at first. Stir once, cover partially and cook 6 to 8 minutes, stirring occasionally, until it darkens and mixture thickens to a paste-like consistency.

Sliders

  1. 1 of 3 Place beef in a large bowl and combine with adobo. (If not cooking that day, cover and place in fridge for up to 48 hours.) Transfer meat and adobo to a large slow cooker. Cover and cook on HIGH for 4 1/2 hours or LOW for 8 hours, until meat is juicy and comes apart when pulled with a fork.
  2. 2 of 3 Rest 10 to 15 minutes before removing to a cutting board and pulling apart with forks.
  3. 3 of 3 Serve barbacoa on buns with, if desired, Onion and Cabbage Slaw and/or pickled jalapenos.

Onion and Cabbage Slaw

  1. 1 of 1 Soak 1 halved and thinly sliced red onion in cold water for 10 to 15 minutes. Drain well. In a large bowl, toss onion, 4 cups finely shredded green cabbage, 1/3 cup each fresh orange juice and fresh lime juice, 1/4 cup unseasoned rice vinegar, 2 tbsp olive oil, 1 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper. Mix well and let stand at room temperature for 20 minutes to an hour. Cover and refrigerate.
Nutrition Information for Barbacoa Sliders
Servings Per Recipe:
Per Serving: 2 g fiber, 4 g sugar, 21 g pro., 480 mg sodium, 276 kcal cal., 9 g Fat, total, 2 g sat. fat, 27 g carb.