Monday, January 24, 2011

Go-to meal: Beef Barbacoa

I almost thought I wouldn’t post a recipe today but another girlfriend pulled through for me. Here is a recipe from my friend Alissa:
Beef Barbacoa
Please note: I actually browned the beef, deglazed the pan and then transferred everything to a crockpot. I cooked it until the meat fell apart and then followed the recipe the rest of the way.

1 t. freshly ground black pepper
1 t. dried oregano
3/4 t. kosher salt
3/4 t. ancho chile powder
1 (2 1/4-lb) boneless chuck steak, trimmed
Cooking spray
1 cup water
2 garlic cloves, thinly sliced
1 T. fresh lime juice

1.      Preheat oven to 300 degrees
2.      Combine first 5 ingredients in a small bowl; rub oregano mixture evenly over beef.  Heat a large Dutch oven over high heat.  Coat pan with cooking spray.  Add beef to pan; cook 3 minutes on each side or until browned.  Add 1 cup water and garlic to pan, scraping pan to loosen browned bits.  Cover and bake at 300 for 3 hours or until beef is very tender.  Cool to room temperature.  Cover and chill 8 hours or overnight.
3.      Skim fat from surface of broth.  Remove beef; shred with 2 forks.  Return beef to pan; bring to a simmer over medium-high heat.  Simmer mixture 3 minutes or until liquid evaporates; stir in lime juice.  Reduce heat to medium, and cook beef 3 minutes or until crisp in spots.
4.      Serve in soft taco shells (corn or flour) with queso fresco or sour cream.

1 comment:

  1. Sour cream is preferred for this barbacoa meal.

    ReplyDelete