Easy Barbacoa Recipe – Ankitha Gadag Original

Easy step-by-step video tutorial of how to make this delicious, spicy, beef barbacoa.

Here at Ankitha Gadag recipes, y’all know we share a deep passion for MEAT. Moving to Texas has only furthered this romance. I’ll blame it on the delicious tacos, barbeques, and various grilling tactics this part of the country is widely known for. Although, I tend to keep with the safer meats (i.e. poultry, fish, pork), I thought it was time to venture out of my comfort zone and come up with recipe inspired by my new home.

If you are like me, you are probably intimidated by cooking beef. The various cuts, length of time of cooking, etc make it seem like more trouble than worth. I am going to keep it super simple for you guys, because I have already done all the research. The cut I have chosen here was selected because:

  1. It’s not terrible fatty 2. It shreds well 3. It’s low maintenance.

It took me all of a few minutes to prep the meat and throw all ingredients into the crockpot/slow cooker. 7 hours later, meal prep was ready for the week.

I loved eating this throughout the week in various forms: Tacos, Salads, Coleslaw/BBQ style, etc.

Get creative and let me know what you think


Ingredients: 

1-2 lbs beef tri-tip roast (or shoulder)

2 dried, whole ancho chilies – deseeded/seeded (up to your tolerance of heat), stems removed

2 dried, whole guajillo chilies – deseeded/seeded (up to your tolerance of heat), stems removed

2 dried, whole chipotle pepper – deseeded/seeded (up to your tolerance of heat), stems removed

4-6 cloves garlic – skin removed

1 tbsp loosely-packed fresh thyme leaves

1 tsp cinnamon powder

1 tsp smoked paprika

2 tbsp apple cider vinegar

2 heaping tbsp of Bettter than Bouillon Chicken/Beef Base

1 cup water

salt and pepper


Steps:

  1. Blend all ingredients and make a paste
  2. Sear your meat on both sides with S&P
  3. Throw it all into your crockpot/slow-cooker and you’re done!!
  4. Enjoy!

For a step-by-step tutorial of how to make this, check out my video below: 

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Spicy, Garlicky Guacamole!

Chunky and flavorful guacamole made with all-natural and fresh ingredients

Guacamole is one of my favorite snacks in the world. It’s healthy – full of great fats and tons of health benefits. It’s versatile – snack on it with some chips or use it as a topping for nearly any dish (eggs, toast, sandwich, burger, etc), and it is DELICIOUS as a party appetizer. There has never been a time I served it and didn’t get asked for the recipe.
For the record, I never shared the recipe… until now…
That said, for this top-secret recipe, you will need :
  • 1  large avocado
  • 1/2 small, red onion
  • 1/2 lime
  • 1/2 tomato de-seeded
  • 4 Thai chilies or 1-2 jalapenos (depending on how spicy you like it!)
  • cilantro (handful)
  • sea salt (key words: SEA salt)
  • 1 garlic clove
vegetables
Method:
  1. Chop the garlic and chilies in really fine pieces, The finer the better. Most recipes would tell you to de-seed your peppers, but not I. That’s where the kick comes in
  2. Chop your onion, in fine cubes. Wear your goggles if you need to
  3. Chop the tomato. Its important to remove the seeds so the guac isn’t too runny
  4. Add the avocado. Here’s a cool trick on how to cut it like a pro
  5. Add the sea salt. I normally add around 1 tbsp, but taste test it as always
  6. Add in the lime juice and chopped cilantro last
  7. Stir! If you have a mortar & pestle, that’s even better
  8. Enjoy!!
guacamole