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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

BARBACOA Recipe

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This recipe for BARBACOA is from Alexis's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 pound eye of round or a nice beef brisket
1 T olive oil
1 T chipotle in adobe puree
1 onion, chopped
1 T minced garlic
2 t chili powder
1/2 t ground cloves
1 T kosher salt
Juice of 2 limes
1/4 cup cider vinegar
3 cups beef or chicken broth
3 bay leaves
Directions:
Directions:
In a large, heavy skillet over high heat, heat the oil. Sear the beef on all sides until browned.

Meanwhile, combine the chipotle purée, onion, garlic, chili powder, cloves, salt, lime juice and vinegar in a slow cooker. Add the broth and the bay leaves.

Cook on low for 10 hours, until the meat is falling apart tender. Remove the meat from the slow cooker and let it sit for 20 - 30 minutes, or until mostly cooled. Then pull apart using two forks. Meanwhile, pour the cooking liquid into a tall container and put in the fridge. When you have pulled the meat apart, take out the liquid and pour off the fat that has risen to the top, if there is a lot. If there is not much, I just stir it in. Reheat the sauce if needed and drizzle the shredded meat with some of the cooking liquid until nicely moistened but not dripping.

Serve with warmed tortillas and whatever toppings you like.

Note: Reserve the rest of the cooking liquid; you can use it in soups, stews or chili.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is for you, Felix, remember, it takes good beef to make this really great. I did add more garlic to this because I love garlic!

 

 

 

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