Mine came out great, with slight alterations, I added a little cane sugar to it, not much about 1/4 cup. Along with Himalayan salt, as that's all I ever use because it's very healthy and sooo much better tasting. I also cooked a double batch to your size. I'm sure it will freeze well for later use.
I have made this 3 times since watching this video. It is fantastic, thank you so much. I live at very high altitude and made this on the stove top, it took about 7 hours for 2lbs of meat. I love this dish so much!
Ok I made some... omg. It was so simple and sooooo goood. I was shocked! Yay! I cooked mine in the crockpot on high for eight hours. And then marinated it with the salsa for about another thirty minutes stove top. E ended up using the juice as consome, it was divine. Thank you!
@@charlynjordan5287 When I'm gone for a while, I usually have the slow cooker on for around 8 hours on the low setting. Meat comes out pretty tender. Searing it is optional if you want to do that but I typically don't.
Hola mi buena amiga de comida Keto Mayra😋 pues Hoy fui a comprar todo lo que necesito para mí barbaco Muchísimas gracias por todo tu tiempo que compartes enseñándonos a cocinar comida Keto💋
I love your enthusiasm for food! Is your Instant Pot the regular or large size? It seemed like a lot of water for a pressure cooker. I have one and Im still a little intimidated about liquids in it. The recipe looks amazing! Where do I find all those chilis? Are they dried or fresh? I’m pretty sure my HEB here in Texas will have them.
Barbacoa tacos. That's the only way I've ever known to do here in TX. Barbacoa from the head though not from the chuck roast. Don't want to gross people out but we always cracked the skull and ate the cesos too! Tacos all the way!
The printable recipe calls for 1.5 pounds of meat but in your demo you say 2 lbs. Which is correct for the amounts of the other ingredients? Thank you.
What is the substitute for all spices berries? I just bought all the spices so I can cook it tomorrow but I forgot that spice.. could you tell me? Thanks a lot!
I live is south Texas. Barbacoa is a STAPLE around here. Can’t stress tha enough. Never ever EVER seen it made that way. Barbacoa is exclusively cachete y lengua. ie cheek and tounge.. this looks good but it’s a HUGE misappropriation. Also no chile or anything like that.. just the cheek and toung.
This was so tasty! I'm just learning to cook but this was really easy. I love your recipes because they're simple to follow and really delicious! Thanks! 🙂
Good recipe. 2 things I'd do a little different. I'd make a chicken broth and use that as a base. Also, id put it through a mesh strainer to get rid of little pieces of pulp. It'll give you a little more silky texture especially if your blender isn't the greatest.
We made this recipe into birria quesatacos. Used low carb tortillas dipped with some quesadilla cheese, meat, onion, lime & cilantro and griddled. DELICIOUS 🤤
That shit ain’t barbacoa ..Coming from a Mexican __ we don’t use broth nor that cut of meat…. Beef tongue and or beef cheeks……. Seasoned with garlic,salt and garlic salt… wrapped in foiled paper and steamed ….. that looks like pozole more than barbacoa
OMG! Just made this and it’s incredible! My husband couldn’t stop eating it. Thank you for the fabulous recipe. I will be making the keto s’mores tomorrow. I made keto marshmallows today and they need time to set. Looking forward to that gooey goodness!❤
@@LowCarbLove like them? I LOVE your recipes Mayra! You saved me from a low carb life of blandness! I cook your recipes all the time! They are fantastic!
I just found and subscribed to your channel - you have such great recipes and not just the same ‘ol low carb recipes as everyone else. Thanks so much for bringing so much variety!
I have never cooked with the dried chili's, wife is to sensitive to spicy food but I love the deep flavors. I might just have to try this for me LOL I love my instant pot and looking for other recipes thank you
You are using WAY too much water, which dilutes the flavor in the meat itself. Braise it instead of stewing it like you are doing here, and both your beef and your salsa will be much more flavorful.
