Crock-pot barbacoa stackers – slow-cooked barbacoa on top of a tostada with refried beans, crunchy slaw, pickled red onions, cotija, and cilantro.
One of my favorite restaurants in Austin is Jack Allen’s Kitchen. This is our go-to date night dinner spot. With everything going on, we defiantly miss their delicious food and margaritas! It will probably be the first place we go to when everything opens up again.
I’ve been trying to make the best out of quarantine and social distancing by getting even more creative in kitchen. Something I’ve been loving is remaking some of my restaurant favorites! These barbacoa stackers were inspired by one of Jack Allen’s Kitchen appetizer menu items. They’re so easy and the slow-cooked beef is phenomenal.
I made the barbacoa in my 7 QT Cook & Carry Programmable Crock-Pot slow cooker. I love how it has a “keep warm” setting for when everything is done cooking. It’s also incredibly easy to clean which is a HUGE plus for me. I find the hardest part of cooking to be the cleaning that comes along with it.
The barbacoa comes together so easily in the Crock-Pot. Once it’s done cooking I top it on a crispy tostada layered with refried beans and some crunchy cabbage slaw. After I top the tostada with some barbacoa. Next, I add pickled red onions, crumbled cotija, and chopped cilantro. It is a heavenly combination filled with flavor.
How to make your own tostada?
Add about 2 tbsp olive or avocodo oil to a large skillet over medium heat. Once heated add tortillas (I used corn) about 2-3 at a time, depending on the size. You don’t want to overcrowd them so do it in batches if you have to. Let the tortillas cook on both sides until golden and crispy!
This recipe will be perfect for cinco de mayo coming up! Pair it with a delicious margarita and you have a perfect match.
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2 lb. beef brisket, trimmed and cut into 2-3 inch pieces
2 chipotles in adobo sauce, chopped plus 3 tsp adobo sauce
1 (4 oz.) can diced green chiles
1/3 cup beef broth
1 tbsp apple cider vinegar
2-3 garlic cloves, minced1 tsp oregano
1 tbsp cumin
2 tsp chili powder
2 bay leaves
salt and pepper to taste
juice of 1/2 a lime
1 (16 oz) can refried beans, heated
pickled red onions
1/4 cup grated cotija cheese, or cheese of choice
1 avocado, thinly sliced
Add all of the barbacoa ingredients to your slow-cooker besides the lime.
Cover and cook on high 5-6 hours or low for 8-9 hours.
Remove bay leaves and shred beef with a fork, add back in the slow-cooker.
Add lime juice and mix everything.
Spread refried beans on each tostado then top with a little crunchy slaw.
Using a slotted spoon add desired amount of barbacoa to each tostado.
Next add pickled red onions, cotija, cilantro and avocado slices.
Serve with lime wedges if desired and enjoy!