El Charro Barbacoa(Bbq)

* Exported from MasterCook *

EL CHARRO BARBACOA (BBQ)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Beef roast (eye of round or
Brisket) -- cut into 6
Chunks
2 qt Water
1/4 c Garlic puree -- *
1 1/4 oz Pickling spice -- in
Cheesecloth pouch
1 t Salt
BBQ sauce---
4 tb Oil
1/2 c Green chiles -- roast, peel,
Chop
1 White onion -- chopped
1/4 c Garlic puree -- *
1 tb Vinegar
1 c Reserved meat broth
8 oz Canned jalapeno peppers --
Sliced thinly
1 tb Juice from canned jalapenos
1 Bay leaf
1/2 c Salsa De Chile Colorado
1 t Pepper
1/2 c Green olives -- minced
4 lg Tomatoes -- chopped
1/2 c Wine -- red or white

* Garlic 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 of water, and puree.
Drain, if necessary, and store in a tightly closed
glass jar in the refrigerator.

At weddings, showers, saint's days celebrations and
other special occasions a hostess was 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 cappage,
dressed with vinegar and oil, and a salsa of some
kind. Often nacatamales (cocktail size tamales),
perhaps filled with chicken, potato, raisins and
olives, would make up part of the plate offered. And
no party was complete without at least one verse of
"Las Mananitas", the Mother's Day song, or
bizcochuelos, buttery cookies shaped like wreaths and
with the unforgettable flavor of anise.

In an 8-quart stock pot, bring water to the boil, add
meat, garlic puree, spice pouch and salt. Bring to the
boil again, skim scum, reduce heat and simmer 1 hour,
or until the meat is tender, frequently removing scum.
Remove meat and cool enough to handle. Discard spice
pouch; reserve liquid. With fingers, shred the meat
finely.

In a large skillet, heat oil and saute green chile,
onion, garlic puree, vinegar, broth and jalapeno. Add
bay leaf. Add shredded meat and the rest of the
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.

Recipe By : El Charro Cafe Favorite Recipes



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