The traditional Mexican or Caribbean barbacoa is a method which a whole sheep are slow-cooked in pits covered with maguey leaves. But since it’s hard to get or cook a whole lamb, we are doing a more modern version which is made with the head of a cow (I know, WTF?) or chunks of cow or lamb.
You’ll Need:
- 2 lb beef chuck
- 1 onion
- 3 bay leaves
- 2 chipotles(smoke-dried jalapeño)
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tbsp garlic powder
- 1/4 cup apple cider vinegar
- 1 can tomato sauce
- 1/4 cup chili powder
How to make this:
- Place the chuck in a dutch oven or a heavy-duty pot, add the chopped onion & bay leaves, then cover half of the meat with smoke-dried jalapeño, black pepper, salt, garlic powder, apple cider vinegar, and water,
- Cover and braise the chuck at 120C or 250F for at least 6 hours, add 1/2 cup of water for every hour you add, flip the chuck halfway to ensure even cooking
- Once the meat is braised, drain & save the liquid (perfect broth for any soup), discard the bay leaves, then blend the tomato sauce & chili powder until smooth, shred the meat with forks, mix in the salsa
- Place the meat back in the dutch oven and roast it in the oven at 120C or 250F for another 2 hours
- Server it over some tortillas with cilantro and chopped onion
Cooking with Yusen 