Barbacoa
May 2023 Food & Wine wrote about Shoulder season standbys. Interestingly so did Nancy in the sandwich book. There is the culinary thread So here we go. we shall hit these and then look at home style cooking.
F&W inspiration subheading is “mad genius tips:. Great sub heading. The article stars with Shoulder Season standby. This is where we depart and take separate paths. the shoulder season referred to was a break from Winter and into spring. I went straight to braising Pork Shoulder.. and Barbacoa. Barbacoa is a traditional cooking method. Typically in many Latin American Countries it is goat, beef or lamb .. it involves slow cooking over an open firepit, resulting in tender juicy meat.
Barbacoa
Classic Cooking cutomarily involves pit cooking in agave leaves
Equipment
- agave leaves
- blender
- Strainer
Ingredients
Adobo marinade
- 3 ounces Ancho Chiles seedless (about 8)
- 1/2 ounce dried pasilla Chiles, seeded (about 2)
- 2/3 ounce dried guajillo chiles seeded (about 4)
- 2 cups beef stock unsalted
- 14 toes garlic peeled
- 2 plum tomatoes medium
- 1 onion small, quartered
- 12 allspice berries whole
- 8 cloves whole
- 1 cinnamon stick
- 2 teaspoon peppercorn black
- 2 teaspoon oregano dry
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon anise seed
- 1/4 cup apple cider vinegar
- 1/4 cup white vinegar
- 2 tablespoons lard bacon fat
- 2 tablespoons salt
Barbacoa (Beef)
- 3 pounds Beef chunked Cheeks
- 2 pounds chuck roast Chunked Cubes
- 1/4 cup Canola Oil
- 6 cups Beef Stock
- 1 small Onion chopped
- 1 large Carrot
- 5 toes garlic smashed
- 7 trees thyme fresh sprigs
- 5 trees majoram fresh sprigs
- 3 bay leaves
- 10 banana leaves 12"x14"
- salt
Instructions
- heat up the chiles. add the rest. cook about 20 minutes. Puree. strain.
- should be slightly thick – so reduce a bit. cool.
- make 2 days ahead of time. takes about 1 hour.
- about 4 cups.
marinate the beef
- marinate the beef. Covered. 12 hours.
- pat dry the beef.
- sear the beef
- toast the banana leaves
- burrito wrap the beef with the leaves. Cover with marinade. Cover the pan with foil paper. Bake for 4 hours @ 350F
- let rest for 30 minutes.
- discard the banana leaves
- shred with 2 forks.
- serve with tomato salsa, corn tortillas, diced onion, cilantro and lime.
Notes
the day of== sear / wrap/ roast / shred / garnish / eat..