Does anybody know of a recipe for Mexican Barbacoa?

beef barbacoa

Time to break tradition of Taco Tuesday with a new offering for your

Taco Bar. Barbacoa is a rich, savory Mexican taco filling made with

beef, tomatoes, jalapenos, chicken broth, and Mexican spices. Cooking

Method: Crock Pot

Servings: 4-6 People

ingredients1 ½ to 2 Lbs beef brisket

2 cup can diced tomatoes with juice

1 cup chicken broth

¼ cup red wine

2 tablespoons lime juice(I didn't use)

1 ½ Teaspoon dried ground cumin

1 teaspoon dried ground oregano

1 sliced and deseeded jalapeno

3 tablespoons cilantro(I didn't use)

1 large thickly sliced onions

½ teaspoon salt

½ teaspoon pepper

2 Tablespoons olive oil

I added more oregano,cumin and added Ancho Chile Seasoning(reinhart)

preparationCombine all ingredients in a Ziploc bag. Marinate meat in

all ingredients overnight or at least for 4 hours in refrigerator;

turn bag over at least once while marinating. These ingredients can

be frozen but needs to be completely thawed before cooking.

(I placed on the grill for 1/2 hour and then to the slow cooker.)

Heat 2 tablespoon of the olive oil in a large heavy skillet over

medium-high heat. Brown the brisket well on all sides, making meat

caramelized but still raw in the middle. Place the browned meat in

crock-pot. Combine all marinated ingredients from bag in to the Crock-

pot; cover and cook for 8 hours on LOW or 5 to 6 hours on HIGH, or

until the meat is fork-tender and can be easily shred with a fork.

Service on tortillas, with graded cheese, guacamole, salsa and sour

cream.

This was pretty darn good.I liked it.

1 leg of lamb

5 red tree chilies

1 can chicken broth

2 cups chickpeas

2 nopal leaves

1/4 cup salt

2 potatoes

1 cup rice

2 tomatoes

1 onion, sliced

1/2 cup water

Not the one? See other Barbacoa Recipes

Historical/Traditional Main Dish

Stove Top Main Dish

Mexican Main Dish

Lamb/Sheep Main Dish

Cut the tomatoes by half.

Cut the potatoes by half.

In a pressure dale, add the potatoes, tomatoes, onion, broth, water, salt, rice, chilies chickpeas.

Add the nopal leafs like if you were covering the ingredients, like a cap.

Then add the lamb leg, it wont fit so cut it in pieces, if you cutt it cut it in big pieces.

Putt it on the fire for about 45 min. or 60 min.

check the meat if it is very well cooked.

In Mexico this is a very tradicional plate, so people eat it in corn tortillas, with salsa, and some drops of lime juice.

After you take the nopal leafes, and the lamb out of there, youll see that looks like a soup but very geace, so you can take the greace out with a spoon, and serve it, without the cillis, the tomatoe, and the potatoes.

Add some lime juice and enjoy it.

Well, I currently live in mexico, and I can tell you what you can do to improve the flavor, the hard part is not to cook, It's a traditional dish that does not cooks in a house, because it is cooked in a whole dug in the ground, you start a fire and let it burn for over a day, then you stuff a pot with lamb meat, spices, some water and maguey leaves surrounding the meat. You live ot there for over 6 hours and then is done.

That's why it is not so common to eat it in México and you mostly eat it in "fondas" or in "puestos de barbacoa", because the unusual way to cook, it

Hope it helps you

Maybe this recipe will be good for you.....

Barbacoa

Chile Seasoning (recipe follows)

5 lbs. bone-in beef chuck roast, boned and cut into chunks

salt

3 TBSP. white wine vinegar

warm tomato Salsa (recipe follows)

Prepare Chile Seasoning; set aside. Season meat to taste with salt and sprinkle with vinegar; cover and refridgerate for 2 to 3 hours.

Drain meat and place in a 5 to 6 quart pan. Spread seasoning over meat. Cover and bake in a 350* oven until very tender when pierced (21/2 to 3 hours)

About 20 minutes before serving, Prepare warm tomato salsa. Keep warm.

To serve, lift meat from pan and cut or tear into shreds. Offer salsa to sponn over meat. Makes 6 to 8 servings.

Chile Seasoning

Discard stems and seeds from 4 dried New Mexico or California chiles, 2 dried ancho chiles, and 4 dried hot red chiles. Tear or break chiles into pieces. Cover with 1/2 cup hot water and let stand until soft (about 20 minutes); drain.

In a blender, combine drained chiles, 10 cloves garlic, 1 TBSP. dried oregano leaves, 2 TBSP. "EACH" whole cloves and cumin seeds, 1 tsp. cracked black pepper, 1/2 tsp. ground cinamon, and 1/2 can (13 oz.) tomatillos, drained. Whirl until chiles are finely chopped.

Warm Tomato Salsa

In an 8 to 10 inch frying pan, Melt 2 TBSP. butter or margarine over medium-high heat. Add 1 large onion, finely chopped, and 1 green bell pepper, seeded and chopped. Cook, stirring, until vegatables are soft (about 10 minutes). Add 4 large tomatos, peeled, seeded, and cut into chunks, and cook until tomatos are heated through (about 2 more minutes). Season to taste with salt and pepper.

I hope you enjoy this recipe like we do.

It is hard to cook, I Rather buy it cooked in a good restaurant.