BEEF BARBACOA TACOS | Shredded Beef Tacos with Roasted Tomatillo Salsa | The Taco Series Pt 1
Homemade shredded beef tacos (barbacoa) with fresh roasted tomatillo salsa are one of our favorite foods to make and eat. We have a serious love affair with these easy barbacoa tacos, but tacos taste good so no surprise there. This recipe in particular is heavy on flavor, gives us an excuse to break out the instant pot, and comes together really quickly! Oh and don't snooze on this roasted tomatillo salsa. It makes the dish and is better than anything you can buy in stores. You'll want to make extra to keep in the fridge for dippin those chips throughout the week.
INSTAGRAM:
INSTANT POT:
||RECIPE||
FOR THE BARBACOA
3.5-4lb BEEF CHCUK ROAST
2 CUPS STOCK or WATER
JUICE OF 1 ORANGE
1 RED ONION
4 GARLIC CLOVES
1 TBPS CUMIN GROUND
1 TBPS PAPRIKA
2 TBPS CHILE POWDER
1 TBPS DRIED OREGANO
1 TBPS SALT
1 TBPS SUGAR
1. Cut Beef into 3 by 1 pcs, trim any excess fat or silver skin
2. Puree stock, spices, salt, sugar, onion, garlic, and orange juice
3. In an instant pot, or pressure cooker, combine beef and cooking liquid.
4. Pressure cook on low pressure for 1 hour, let pressure release naturally for 20-30 minutes
5. Pull beef out of liquid with slotted spoon and reserve 1-2 cups cooking liquid
6. Preheat large nonstick pan over high heat
7. Sear braised beef for 8-10 minutes, breaking up and shredding in pan
8. Deglaze with cooking liquid, cook down till glazed and well coated 2-3 minutes. Season with salt and lime juice if needed. Serve on tortillas with cilantro, onion and salsa
FOR THE SALSA
1 lb. FRESH TOMATILLOS
1 MEDIUM RED ONION
4 CLOVES GARLIC
2 POBLANOS
2 TSP KOSHER SALT
1. Large dice the onion, poblano and tomatillos
2. Peel and Smash garlic cloves, combine all veg on small sheet tray to broil
3. With broiler on high, roast tray until chawed on top and steamed tender.
4. Move contents of tray to food processor to cool for 10 minutes. Add 2 tsp salt
5. Puree to desired consistency, taste for seasoning, adjust with lime and salt as needed.
#beefbarbacoa #tomatillosalsa #SnappinOnBarb
Tuna Cakes | How To Make Tuna Patties | Comfort Food Favourites
If you're looking to learn how to make Tuna Patties, look no further! These quick and easy Tuna Cakes / Patties are tender, delicious and loaded with flavour. These Tuna cakes come together in minutes and I'm sure you're going to love this recipe!
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Easy Gingersnap Cookies - How to Make Crispy or Chewy Gingersnaps
Learn how to make Easy Gingersnap Cookies! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this simple Gingersnap Cookies recipe.
Rick Bayless How to Prepare Nopal Cactus
This is perhaps the one ingredient I get asked about more than any other, so here's how to use this often-perplexing ingredient.
One by one, clean the cactus paddles: Holding a paddle with a pair of tongs, trim off the edge that outlines the paddle, including the blunt end where the paddle was severed from the plant, then slice or scrape off the spiny nodes from both sides. Cut the paddles into ½-inch squares or into ¼-inch strips (if any are longer than about 2 ½ inches, cut them in half). Scoop the cactus into a medium (2- to 3-quart) saucepan and add a little oil, a good sprinkling of salt and some sliced onion. (For a pound of paddles, you’ll need about 1 tablespoon oil, ½ teaspoon salt and a small sliced onion.) Cover and set over medium heat and cook, stirring once or twice for about 5 minutes. Uncover the pan and continue to cook, stirring regularly until all of the liquid has evaporated and the mixture is just beginning to sizzle in the oil, about 5 minutes more. Spread onto a large plate to cool.
???? WHERE TO USE NOPALES ????
Nopal Cactus Salad:
Charcoal-Grilled Steak Tacos:
Nopal Cactus With Caramelized Onion, Guajillo Chile And Fresh Cheese:
Seared Pork Chops With Roasted Poblano, Tomatillo And Nopal Cactus:
Literally The Best Tacos I've Ever Eaten...
Carnitas tacos by a Michelin-star trained chef.
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Carnitas Salt:
1 cup kosher salt (250 grams)
1.5 cups light brown sugar (300 grams)
2 small cinnamon sticks
1/4 cup toasted + ground aniseed (30 grams)
2 oranges zested
1 piece of Pork Belly 5-7 pounds (2.2-3.2 kg)
1 large yellow Onion sliced
10 Garlic Cloves
1/3 coca cola bottle
Carnitas Salt 3% of salt to weight of pork
2-3 pounds of lard or enough to submerge the pork
Orange Juice 1/2 cup (100 ml)
Escabeche:
pickling liquor:
4 1/2 cups cider vinegar 1 liter
1 pound sugar 500g
4 1/4 cups water 1 liter
black peppercorns 1 tbsp
bay leaves 5
allspice berries 5
avocado leaves 3 (optional)
garlic cloves- crushed 4
salt 2 tsp
Vegetables:
8 medium carrots
2 large white or yellow onions
10 jalapenos
1 head Cauliflower
1/2 bunch celery
Salsa Verde:
2 cups tomatillos
3 peeled garlic cloves
1/3 cup diced white onions
3-4 serrano chilis
1/2 bunch of cilantro leaves
1 whole avocado
salt to taste ( about 1 1/2 tsp)
lime juice to taste
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Stuffed Cherry Peppers 2017
How to make Stuffed Cherry Peppers