If there’s one night of the week that our household loves is Taco Tuesday, and to be honest sometimes it falls on a Monday or Friday and we just taco the night away! Ha!
I have to share this delicious Barbacoa recipe with you, it will have your mouth watering + an additional delicious cilantro crema to top it off! Ok let’s make it!
What you will need:
2-3 lbs. of rump roast
1 packet of “Frontera Barbacoa Slow Cooker Sauce”
1/2 Yellow Onion, cut in half
1/2 jalapeno ( gut the seeds )
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. seasoning salt
1 tsp. pepper
First, you will want to brown the sides of the rump roast on the stove top for a few minutes, then transfer to your crock pot, add all the ingredients above, stir, cover to cook for 6-8 hours on low. Once the meat is soft enough, shred the entire roast with two forks. Cover again. Let’s work on the crema next!
1/2 of large sour cream
2 tablespoons of mayo
1 squeezed lime juice
1 garlic clove
1 tsp. cumin
1 jalapeno ( gut the seeds out )
Blend everything in a food processor or blender. Then chill until ready to drizzle over your tacos!
Toppings: Fresh cilantro, minced onions, lime slices, queso blanco and flour tortillas!
SHOP THE TACO HOLDERS
Heat your flour tortillas on stove top, add your meat, toppings and crema! It’s so delicious, squeeze a fresh lime and voila! I hope you enjoyed this recipe as much as we do!