How To make El Charro Barbacoa(Bbq)
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
How To make El Charro Barbacoa(Bbq)'s Videos
El Charro Rotisserie Unboxing and Assembly
We have been wanting one of these for a long time and finally got our hands on one. We first saw this El Charro on Smokin' Joe's Pit BBQ's youtube channel and then discovered Behind the Garage BBQ was putting out some awesome food on one of these as well. We teamed up with the awesome guys at theoutdoorstore.co to make it reality. In today's video we unbox and assemble the El Charro Rotisserie and take the first look.
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The BEST BARBACOA IN AN INSTANT POT, So Juicy and Tender, You have to make it this way!!!!
Today I want to share with you how to make the best barbacoa de res, traditionally it is made out of sheep, or goat it is slow-cooked over an open fire or, more traditionally, in a hole dug in the ground covered in maguey leaves, since I don't have a hole outside my backyard and times have changed, now things are made easier for us to obtain the same great flavor in the comfort of our home! I will be showing you the easiest and most delicious way to make barbacoa de res( because we personally don't like goat or sheep jijiji) you can use whatever your preference is just make sure the meat is high fat content. You can serve in in tacos, enchiladas, burritos or just by itself with a side of rice! Whatever way you choose to enjoy this delicious recipe, I promise you, you will not regret it! Barbacoa is different from birria the consomé is totally different, they are both unique in flavor! ????
Like every recipe and every household, there are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don't forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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Try my original barbacoa recipe ????????
Try it in the oven ????????
Delicious barbacoa enchiladas ????????
Traditional Barbacoa y consomé ????????
Sinaloa style barbacoa ????????
Barbacoa de pollo ????????
Ingredients: makes about 20-22 tacos
Sear meat with 2 tbsp oil, season with 5 tsp salt and 1 tbsp ground black pepper
4lbs your choice of beef I'm using Chuck roast you can use cheek, beef shank, beef ribs or just any with high fat content
6 chile chipotle im using 8
2 cup beef broth
1/4 cup Apple cider vinegar
Juice of 3 limes
1 onion
5 garlic cloves
4 bay leaves
1 tbsp ground cumin
1 tbsp beef bouillon
5 tsp New Mexico Chile powder
2 tsp oregano
1 1/2 tsp Chile ancho powder
1 tsp salt
1 tsp whole black pepper
1/2 tsp ground cloves or 6 cloves
1 serving of love ????
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Charro Beans Recipe (ALL INGREDIENTS) How to Make Easy “Frijoles Charros”
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This is the charro beans recipe we use when we want to take our beans up a level. This is a Casa ArnieTex specialty when we want to go all out for parties and events to really make an impression. Be sure to try this recipe and use all the ingredients for a WOW eating experience!
Succulent AUTHENTIC beef barbacoa with CONSOMMÉ | Villa cocina
#barbacoa #beefbarbacoa #villacocina
Today we are making “Barbacoa” which is cooked slowly until fork tender. There are different versions of barbacoa, with variations consisting of the meat used, aromatics, cooking method, and even leaves the meat is wrapped in. This recipe can be made with goat but we are using beef.
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Beef barbacoa recipe
Oven temperature: 350º F degrees
4 hrs cooking time or until fork tender.
3.5 lbs chuck roast boneless, beef
kosher salt, generously season meat
Black pepper, generously season meat
2 lbs chuck short ribs, beef
kosher salt, generously season meat
Black pepper, generously season meat
3 TBSP olive oil (brown the meat)
Seasonings
6 guajillo chilis, dry
1 ancho Chile dry, large Or 2 medium-small
1 pasilla chili, dry
4 chiles de arbol
1/2 medium onion, yellow
5 garlic, cloves
2 bayleaves
4 cloves, whole
1/2 tsp black pepper, whole
1 tsp oregano, dry
1/2 tsp cumin seeds, whole
2 TBSP white vinegar
1 1/2 cups chili broth
Salt to taste if needed @ the end
Banana Leaves
Small bunch thyme, fresh
Two hand fulls of avocado leaves, dry ( about 24 leaves)
1 cinnamon stick
6 cups of water
You will also need: Corn tortillas:
Toppings
Diced onion
Chopped cilantro
Limes
Salsa
The one I use in this video: Tomatillo Salsa Verde:
Molcajete red salsa :
Salsa Macha:
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BARBACOA DE PICAÑA #SHORTS
Un breve vistazo del proceso de cocinar Barbacoa de Picaña en un asador.
Backyard Lamb Barbacoa, Oaxacan Style
No pit in the ground? No problem. Rick Bayless shows you how to prepare a feast of backyard lamb barbacoa, complete with traditional Oaxacan pasilla-tomatillo salsa.
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