Crockpot Venison Barbacoa Mexican
Recipe: #37453
October 09, 2021
Categories: Game, Mexican, Southwest, Slow Cooker, Gluten-Free, Venison Spices, more
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Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (297.4 g)
- Calories 489.7
- Total Fat - 35.9 g
- Saturated Fat - 13.1 g
- Cholesterol - 154.8 mg
- Sodium - 335.7 mg
- Total Carbohydrate - 6.1 g
- Dietary Fiber - 1.8 g
- Sugars - 2.9 g
- Protein - 33.7 g
- Calcium - 49.1 mg
- Iron - 3.5 mg
- Vitamin C - 60.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Blender
Step 2
Blend items until smooth
Step 3
Put roast in crockpot with olive oil rubbed on
Step 4
Pour sauce over it
Step 5
Wash blender out with broth pour over
Step 6
Add bay leaf,onions and cilantro
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For best results, use a high-quality venison roast.
- Look for peppers in adobo that are not too spicy.
- For the beef broth, substitute vegetable broth for a vegetarian option. This substitution will provide a vegan-friendly version of the dish, allowing for more dietary options.
- For the venison roast, substitute beef roast for a more accessible option. This substitution will make the dish more accessible to a wider range of people, as venison is not as widely available as beef.
Crockpot Venison Barbacoa Mexican with Beer Rub the venison roast with olive oil and place it in the crockpot. Pour the beer, beef broth, onions, cilantro, peppers in adobo, white vinegar, red wine vinegar, lime juice, garlic, cumin, oregano, salt, and ground black pepper over the roast. Cook on low for 8-10 hours. Serve with warm tortillas.
Mexican Rice: This classic Mexican side dish is a perfect accompaniment to Crockpot Venison Barbacoa. The nutty flavor of the rice pairs nicely with the robust flavor of the meat and the spicy adobo sauce. The rice also helps to balance out the meal, providing a starchy base for the rest of the flavors.
Refried Beans: Refried beans are a classic Mexican side dish that pairs perfectly with Crockpot Venison Barbacoa. The creamy texture of the beans helps to balance out the robust flavor of the meat and the spicy adobo sauce. The beans also add a hearty component to the meal, providing a filling and nutritious accompaniment.
FAQ
Q: How long should the Venison Barbacoa cook in the crockpot?
A: The Venison Barbacoa should cook in the crockpot for 6-8 hours on low heat or 3-4 hours on high heat.
Q: What ingredients are needed for Venison Barbacoa?
A: Venison Barbacoa requires venison, onion, garlic, jalapeno, cumin, oregano, apple cider vinegar, beef broth, and bay leaves.
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Fun facts:
Fun Fact 1: The origins of Venison Barbacoa Mexican can be traced back to the Aztecs, who would slow cook the meat in a mixture of spices and herbs over a low fire.
Fun Fact 2: The famous Mexican singer and actor, Pedro Infante, was known to be a big fan of Venison Barbacoa Mexican, and often sang about it in his songs.