El Charro Barbacoa (Barbecue)
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INGREDIENTS 2 pounds beef roast (eye round or brisket), cut into 6 chunks
2 quarts water
1/4 cup Garlic Purée*
1-1/4 ounces pickling spice, in cheesecloth pouch
1 teaspoon saltBARBECUE SAUCE
4 tablespoons oil
1/2 cup green chiles, roasted, peeled, and chopped
1 onion, chopped
1/4 cup Garlic Purée
1 tablespoon vinegar
1 cup reserved meat broth
8-ounces canned jalapeno peppers, thinly sliced
1 tablespoon juice from canned jalapenos
1 bay leaf
1/2 cup Salsa De Chile Colorado
1 teaspoon pepper
1/2 cup green olives, minced
4 large tomatoes, chopped
1/2 cup wine, red or whiteGARLIC PUREE: Peel 8 whole HEADS of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups water, and purée. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator.
In an 8-quart stock pot, bring water to a boil; add meat, garlic purée,, spice pouch and salt. Bring to the boil again, skim scum that rises, reduce heat and simmer 1 hour, or until the meat is tender, frequently removing scum. Remove meat and let get cool enough to handle. Discard spice pouch; reserve liquid. With fingers, shred the meat finely.
In a large skillet, heat oil and sauté green chile, onion, garlic purée, vinegar, broth and jalapeno. Add bay leaf. Add shredded meat and the remaining ingredients. Simmer until flavors blend, about 10 minutes.
Place seasoned meat in a large, shallow baking pan and bake at 300 degrees for about 1 hour, stirring occasionally.
NOTE: At weddings, showers, Saint's Day celebrations and other special occasions, a hostess is sure to serve small tortillas or gorditas (which are fatter, or "mas gorda", than tortillas). One filled with beans, the other with Barbacoa, along with shredded cabbage dressed with vinegar and oil, and a salsa of some kind. Ofen nacatamales (cocktail-size tamales), perhaps filled with chicken, potato, raisins and olives, would make up part of the plate offered. A plate of "bizcochuelos", butter cookies shaped like wreaths and with the unforgettable flavor of anise is also served.