Barbacoa with Pickled Red Onions

My sister makes the most amazing Barbacoa, a family gathering favorite!  Topping the Barbacoa with pickled red onions is a must.  Trust me!

Let’s get started…

First, the Pickled Red Onions…

Grab a red onion.

Peel and slice the onion and place into a glass baking dish.

Heat red wine vinegar and sugar over medium high heat, stirring often, for about 5 minutes or until the sugar is dissolved. (I ran out of red wine vinegar so I used 1/2 red wine vinegar and 1/2 white wine vinegar.)

Pour the hot vinegar over the onions and stir to evenly coat.

After the onions have cooled, cover the baking dish and place in the refrigerator for a minimum of 24 hours.  Stir a couple times while refrigerating to make sure the onions are absorbing the vinegar mixture.

(The Pickled Red Onions will keep for a couple weeks in the refregirator.)

Now, for the Barbacoa…

Trim fat from a beef chuck roast and cut into 2 inch cubes.  Place into a slow cooker.

Chop an onion, 5 garlic cloves and 2 chipotle peppers in Adobo sauce.

Add to the slow cooker along with salt, pepper, cumin and  basil.

Stir to evenly coat.  (If prepping the night before, stop here and place into the refrigerator until morning.)

Add bay leaves, fresh lime juice, apple cider vinegar and beef broth.  Gently stir.

Place lid on the slow cooker and cook on low heat for 6-8 hours until beef is tender.

When beef is ready, remove and shred.

Place beef back into the slow cooker with the juices.  Stir and allow meat to rest in the juices for 10 minutes prior to serving.

Place some beef on a tortilla shell.

Take the pickled red onions out of the refrigerator

Place several on your taco.

Top with a few of your favorites.  We like ours with fresh avocado and cilantro.

Grab a stack of napkins and enjoy!

Thanks for visiting!

And, thanks to my sister for sharing her recipe!

Barbacoa With Pickled Red Onions
Print Recipe
Servings
10
Servings
10
Barbacoa With Pickled Red Onions
Print Recipe
Servings
10
Servings
10
Ingredients
Pickled Red Onions
Servings:
Instructions
Barbacoa
  1. Remove fat from roast and cut into 2 inch cubes. In a slow cooker, combine all ingredients. Toss to combine. Cover and cook for 6-8 hours on low until the beef is tender. Remove the beef from the slow cooker and shred into bite-sized pieces. Place the meat back into the slow cooker and toss with the juices. Serve on a corn or flour tortilla and top with Pickled Red Onions and desired garnishes.
Pickled Red Onions
  1. Slice onions and set aside. Combine red wine vinegar and sugar in a small saucepan. Bring to a boil, stirring until the sugar is dissolved. Pour the hot vinegar mixture over the onions. Gently push the onions down to submerge in the liquid. Cool at room temperature. Cover and refrigerate for 24 hours. Stir a few times while refrigerating to make sure onions are absorbing the vinegar mixture. Will keep refrigerated for a couple weeks.
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May 2020
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