Barbacoa Seasoning, Sauce Starter & Marinade is created with herbs & spices that provide a smoky, slightly spicy, and savory flavor profile. The flavors intensify and meld together through slow cooking, resulting in tender meat with a rich, depth of flavor.

• · Inspired by cooking methods and flavors of traditional Mexican Barbacoa
• · Slow cooking process allows flavors to develop and intensify
• · Uses to season beef for a braise.
• · Season french fries for an excellent pop of flavor
• · Whisk with mayo for a flavorful aioli

Storage & handling

Store in a dry, cool place.

Ingredients

Dried chiles, Tomato powder, Spices, Onion, Salt, Apple cider vinegar powder (Maltodextrin, apple cider vinegar, modified food starch), Garlic, Lime juice powder (Maltodextrin, lime juice).

Recipe

Slow Cooker Barbacoa Tacos

INGREDIENTS

3 Pounds Chuck Roast

1 Cup 1890 Barbacoa Seasoning

2 Quarts Beef Stock

3 Radish , Sliced thin

1/4 Cup Pickled Red Onion

3 Tablespoons Cilantro , Rough Chop

INSTRUCTIONS

Trim off the excess fat from the chuck roast, then cut into 4-6 evenly sized pieces. Season the beef pieces with ¾ C of Barbacoa Seasoning. And allow the rub to rest on the beef for an hour or so.

Heat a sauté pan with 1-2 tbsp neutral oil over medium-high heat. Sear the beef pieces until evenly browned and caramelized. Transfer the beef in an even layer to a slow cooker. Pour beef stock over the beef, cover, and cook on low for 8-9 hours until the meat is tender.

Remove the beef from slow cooker and shred. Add the remaining ¼ cup of Barbacoa of Seasoning to the shredded beef and add braising liquid as needed to season and evenly coat the shredded beef.

Serve the beef on a toasted corn tortilla topped with sliced radish, pickled red onion, and cilantro.