I love eating out. It's one of my favorite things, but when you have five kiddos, it's a rare treat. So, my mission has been to learn how to make some of my favorite things at home. Today, I worked on Barbacoa. What's that you say? It's beef slow cooked in wonderful spices until it's falling apart. You shred it up and enjoy. It's a step up from just plain ole' "shredded beef." I added to it some cilantro rice inspired by Chipotle and some refried beans from scratch. I also made some homemade chili/hot sauce. Yes, my kitchen looks like a bomb went off, but here's how I did it.
Barbacoa
1 boneless chuck roast (you can use bone in or a tri-tip or a brisket). (it was 3-4 lbs)
1TB ground mexican oregono
1TB cumin
2TB salt
1TB pepper
1 teaspoon chili powder
1 teaspoon onion powder
2-4 TB of vegetable oil
2 chipotle in adobo peppers
Juice from 3 limes
1 cube of beef boullion
4 cups of water
1/3 cup cider vinegar
6 cloves of garlic
1 white onion, chopped
2 bay leaves
Combine all the dry spices to make a rub. Rub all over both sides of the meat. Heat oil in a large saucepan/dutch oven. Brown both sides of the meat. REmove meat. Add onions and garlic and sautee...add water and deglaze the pan (get all the brown bits up off the bottom. Brown=flavor. Add the boullion cube, vinegar, lime juice, bay leaves and meat back into the pan. Skim off any foam that might surface. Place a lid and simmer until meat is falling apart--about 4 hours. I'm betting that this would be awesome as a slow cooker meal as well.
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