Tuesday, March 29, 2011

Barbacoa

Oh Barbacoa it has been a long time since we have had you!!! My Tia Irene and my Mom made this awesome dish for me for my birthday, per my request because no one has made it since my Nana passed away.  This dish brings a huge smile to my face because I can remember my Nana making it with my Tia Elsa for big family parties.   She made it for the day after my wedding.  I remember coming back to the house and having a plate with my husband and all our family.  It is a traditional dish that can be used in so many way!  As a left over it is great to make tacos out of, sopes, or have for breakfast with an over easy egg. Nana I love you for making this wonderful dish and hoping you all find the joy in making it as well.




Meat
10 pounds of meat
  • Pesquezo
  • Chamorro (Shank)
  • Costilla (short rib)
  • Carne de Res para desebrar - Beef Lifter Meat 
Cut meat into chunks – season meat with Chicken bullion (knorr suiza) Oregano, salt, pepper (to taste) and 1 whole bay leaf.

Salsa:
2-3 Chile Pasilla
1-2 Chile Guajillo (HOT)
2-3 Chile Ancho

Boil the chilies without seeds.  Once chilies are boiled blend with the following:

1 Tablespoon Oregano
2 – 3Bay Leaves
1 teaspoom Mejorana  or mix spices (see photo below)
3-4 cloves of garlic
Salt and pepper to taste
½ cup of white vinegar
½ of a large white onion

Bake at 350 degrees for ~2.5 hours, covered




 Service with your favorite side dishes and bread or corn tortillas!

Here's to some good food! 

Helpful Hints:



 

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