Barbacoa
- Ready In:
- 3hrs 30mins
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
-
For the Meat
- 2 quarts water
- 3 lbs beef beef eye round or 3 lbs beef brisket, cut into 12 pieces
- 4 cloves garlic
- 1 1⁄4 ounces pickling spices (tied in cheesecloth)
- 1 teaspoon salt
-
For the Sauce
- 4 tablespoons oil
- 2 -3 fresh anaheim chilies
- 1 white onion, chopped
- 1 tablespoon vinegar
- 1 cup reserved meat broth
- 1 (8 ounce) jar sliced pickled jalapeno peppers, drained (reserve 1 tbsp juice)
- 1 bay leaf
- 1⁄2 cup prepared red chili sauce or 1/2 cup enchilada sauce
- 1 teaspoon black pepper
- 1⁄2 cup pitted green olives, minced
- 4 large tomatoes, chopped
- 1⁄2 cup red wine
directions
- Smash the 4 cloves of garlic with the side of a cleaver or knife.
- Place garlic in a blender with 1/4 cup water and puree until smooth; set aside.
- Place meat, water, half of the pureed garlic (save the remaining half for the sauce mixture), the cheesecloth wrapped pickling spices and salt in a large stockpot and bring to a boil.
- Skim off any foam that rises.
- Reduce heat to low, and simmer one hour or until the meat is very tender, skimming off any foam as it comes to the surface.
- Remove the meat from the pan and allow to cool enough to handle, then shred meat with your fingers or two forks.
- Be sure to save 1 cup of the meat broth for the sauce mixture.
- Prick chiles several times all over with a fork or small knife.
- Roast chiles under direct heat (usually the broiler works nice), until they are blackened and charred.
- Remove them from heat and place in a paper bag or in a bowl covered with plastic wrap for about 15 minutes.
- When the skin on them has loosened and they are cool enough to handle, remove as much of the skin as you can, but don't worry too much if a few black bits remain (they just add flavor).
- Remove the stem and seeds, and chop (you should get at least 1/2 cup total).
- Preheat oven to 300F.
- Heat the oil in a large skillet and cook the onion until tender.
- Add the chopped chiles as well as the remaining garlic puree, vinegar, reserved meat broth, sliced jalapenos, jalapeno juice, and bay leaf.
- Stir in the shredded meat, and the red chile sauce, black pepper, green olives, chopped tomatoes, and wine, mixing well, and simmer about 10 minutes.
- Remove bay leaf.
- Place the meat on a shallow baking sheet, cover with foil, and bake at 300F for 1 hour, mixing occasionally.
- Serve in warmed tortillas, if desired.
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com