If you start with this recipe for barbacoa, from Tasty, you can’t really go wrong. The key to a barbacoa taco is the meat and this recipe will give you some succulent, flavorful, shredded beef. When it comes to the tacos, use the directions below as a guide. You’ll probably have your own twist on them: salsa, no salsa, type of cheese, proportion of beef to eggs, etc. Go nuts!
Cut the roast into manageable pieces, roughly the same size.
Sear the pieces of the roast in some olive oil in a skillet over medium-high heat. Turn and sear every side
Turn on the slow cooker to high, to warm it for later.
While the roast is searing, whisk all the ingredients, except the bay leaves, in a bowl, creating a thick liquid.
Move the seared pieces of roast to the slow cooker. Pour the liquid over the pieces of roast, as evenly as you can. Use a spatula to get as much of it from the bowl as you can. Add the bay leaves, cover the slow cooker, and cook on high for 8 to 10 hours.
When done, remove the roast pieces to a large plate. Shred the roast using pullers or two forks.
Move the shredded beef to a container, add in some of the juice from the slow cooker. Don’t drown the meat, but there needs to be some in there. You want that yummy liquid to remain, keeping the beef moist.
The joy of a crawfish boil is not just in the cooking & eating of crawfish. It’s the entirety of the affair: Friends, family & neighbors coming together to socialize around food. It’s an event, not just a meal.
And what an event. Prep time starts days ahead of the first batch of crawfish being ready. Boudin’s been made ahead of time. Regular visits to my favorite seafood counter have been happening for a few weeks, made to learn how the season is shaping up, what have the bugs looked like, is the supply good, how are the prices? Custom crawfish tables have been made; the final step in their construction being the 36-hour curing of the clear epoxy surface under which are photos of boils past.
Now it’s the final turn and the focus turns to the food. The crawfish are already ordered, but like a boil is more than just the meal, what sits in that boiling water is more than just crawfish. There are so many other pieces of food in there, all of which work a wondrous, spicy magic to create that amazing flavor. I’m cooking three sacks ( approximately 100 pounds ) of crawfish in three boils. The list below gets divided into three equal parts of deliciousness:
2 sacks swamp fire spice mix
2 jars paprika
2 8oz jars cayenne
9 bags coriander / peppercorn sacks
1 jar of curry
24 bay leaves
1 flagon liquid boil
1 gallon white vinegar
Veggies & Extras
12 yellow onions
9 bell peppers
3 bunches of celery
3 bags new potatoes ( 2 to 2.5lbs each )
36 chopped ears fozen corn
30 heads of garlic
3 trays of mushrooms
3 packages little smokies
1 pineapple, cored, sliced thick & each slice quartered, leave the skin on
You drooling yet? I know I am. How does that list look to you? Anything you would add or change?
Yumm, right? Alrighty, I have an idea for dinner. My thinking is this: You’re pretty much making the soup, minus the wet parts. Chicken, vegetables, spices, just no broth. I used Ree Drummond’s recipe as a guideline, because it’s just damn tasty.