The Most Tender BARBACOA You Can Make at Home in SLOW COOKER & SALSA You MUST Learn How to Make


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Hello my beautiful fam!! Welcome to the heart of my home, my kitchen!!!!! ♥️ ❤️ Today im going to be sharing with you …

48 replies
  1. Cooking Con Claudia
    Cooking Con Claudia says:

    Happy new day my beautiful family! Cheers to another beautiful day 😊I just want to let you know before getting started that I might look different and not like myself because If you follow me on IG you already know 😅but I just micro bladed my eyebrows!!!!!!!! And well that area is a little red/swollen and I cannot wear makeup on that area so I look funny but let’s not focus on that, let’s focus on these súper deliciosas recipe you MUST save!!!! Love you all so much thank you for your continuous love and support 🙏🏽

    Reply
  2. Cranston Neverknow
    Cranston Neverknow says:

    You must be a TERRIBLE person. It's the only thing that makes sense.
    You cook all my favorite foods, and you are smoking hot beautiful.
    There has to be something to offset that, or you would have already taken over the world.

    Reply
  3. juju bird
    juju bird says:

    Mui bonita amiga! I always wondered what part of the cow barbacoa was made from. Thank you so much for your videos, I’m not a great cook but with your help I’m getting better.😊

    Reply
  4. Steve Searle
    Steve Searle says:

    Hi claudia😎
    I just love watching you make such delicious food. You are an inspiration to me as I try to expand my knowledge of Mexican cuisine. Now if only I could get my Norwegian wife accustomed to chile de arbol and serrano peppers. 🌶🌶🌶

    Reply
  5. Chloe R.
    Chloe R. says:

    Yay! Thank you Claudia for this yummy recipe. I can't wait to try it!

    I do have a couple of questions about how to adjust the recipe ☺️

    4lbs of meat makes sense for a family, but that would be a lot for me and my spouse. Would 1-2lbs (essentially halving the recipe) make more sense for us but do you still think that would be too much for 2 people? I'm not sure how much this recipe yields and know that could be a hard thing to gauge.

    Where do you buy cachete? If we don't have access to it, is there another type of cut we could use?

    We like hot food and are accustomed to spicy (Korean, Indian, etc) but I'm not sure how to gauge the spiciness of a guajillo chile and chiles de arbol. We like hot but not melt your face off hot (or where your tongue is numb or burning 🥵)

    Are 20 chiles super spicy? Should we start with half?

    Anyone can feel free to chime in. 🤗 Thanks!

    Reply
  6. munozinni
    munozinni says:

    Wow 🤩 at minute 6:05 your taste face test says that you nailed it OMG that is going to be our favorite recipe for a Sunday meal barbacoa tacos 🌮 yummy!!! My wife will thank you for your delicious recipe because we have tried to make it but doesn’t taste like barbacoa it just tasted like a beef roast 😮😊…Gracias and I will see you in the next video 👋😊👋😊👋

    Reply
  7. munozinni
    munozinni says:

    Hola Claudia Gracias for sharing this recipe with us and thank you so much for answering my request for slow cooker recipes I really appreciate that and I will watch the video completely and I will learn from it to make a delicious meal…thank you for sharing all your delicious recipes I will keep checking for more of your slow cooker recipe…y’all have a great day!!!👋😊👋

    Reply

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