Beef Barbacoa

Is there anyone who doesn’t like Mexican food?

With Mexican restaurants being more abundant that any other international restaurants in any given town, you would guess that everyone likes it.  Well, guess again.  I have one in the household that doesn’t like Mexican food, at least the kind you get at a restaurant.

He will eat tacos and fajitas that I make at home, but they are not something I would consider remotely authentic.  Taco meat made with a packet of seasoning or chicken marinated in a different packet of seasoning are not my idea of Mexican cuisine.  But alas, I will make them just because both are easy and both will get eaten.  Midwest Quesadillas are considered Mexican to this person who shall remain nameless, delicious and addictive, but certainly not Mexican.

Now my idea of a Mexican dish look more like this Beef Barbacoa piled up in a burrito or burrito bowl.


I don’t know if this is authentic or not.  (I don’t know if Chipotle’s is authentic either, but it doesn’t stop me from eating there.)

It doesn’t actually matter to me, I just know that I really like it.  I make a large batch every now and again.  I freeze what I can;t use within a few days.  The first day I use it for burritos and then the next few days I turn it into burrito bowls that I can take to work with me for lunch, or 2 a.m. snack depending on which shift I’m on.

When I make a burrito bowl, I layer my cilantro-lime rice on the bottom, add a layer of black beans, and finish with some meat on the top.  I can microwave the entire thing and add my toppings that I have packed separately into smaller bowls.

My favorite toppings are pico de gallo, corn and roasted pablano salsa, guacamole, and Queso Fresco cheese.  Yes, I know Queso Fresco cheese is not intended for this purpose, but it is my burrito bowl and I will make it with ingredients I like.  I encourage you to do the same.  Put whatever it is you like in your burritos and burrito bowls! Like a famous chef used to say “There are no food police.”

 

Beef Barbacoa
3 to 5 pound chuck roast, cut into large pieces
2 tablespoon olive oil
1/2 large onion, cut into large dice
6 garlic cloves, peeled
1/3 cup apple cider vinegar
1 tablespoon dried oregano
1 teaspoon ground black pepper
1 teaspoon salt
1 tablespoon ground cumin
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
3/4 cup chicken broth or water
Juice from 1 large, or 2 small, limes
4 canned chipotle peppers in adobo sauce
1 tablespoon adobo sauce from canned peppers
1 teaspoon sugar
3 bay leaves

Place oil in a skillet and heat over medium high heat until hot. Add beef pieces and cook until all sides are browned. Turn often and move beef pieces around pan to ensure even browning.

Remove beef from skillet and place into a crock pot.

Add apple cider vinegar, onion, garlic, black pepper, salt, cumin, cloves, allspice, broth or water, lime juice, chipotle peppers, and adobo sauce in a food processor or blender. Process until smooth.

Pour sauce over browned beef in a slow cooker or Dutch oven.

Sprinkle 1 teaspoon white sugar over sauce and add bay leaves.

Cook in slow cooker on low for 6 to 8 hours or high for 3 to 4 hours. If using a Dutch oven cook in a 325 Degree F oven for 3 hours or until meat is tender.

When meat is tender removed from slow cooker or Dutch oven, reserve broth and discard bay leaves. Allow to cool slightly.

When cool, shred beef and put back into slow cooker or Dutch oven. Add enough reserved cooking liquid to moisten the beef.

Continue to cook beef for another hour.

Notes

Notes: Chipotle peppers can be reduced if you do not like your food super spicy. Start with two, taste the sauce and add more until desired heat is achieved.

Skip the sugar to make this recipe paleo friendly.

http://peartreekitchen.com/beef-barbacoa/

Some of Our Other Mexican Inspired Recipes

Corn and Roasted Poblano Salsa

This recipe for Corn and Roasted Poblano Salsa is perfect for topping burritos, tacos, or anything that needs a bit of sweet and spicy.

Roasting your poblanos before adding them to any Mexican inspired dish gives the dish a smoky flavor.  It’s very easy to do.  I no longer have a gas stove, I use induction.  Induction cooks like gas in most instances, but when it comes to roasting things over an open flame I am forced to fire up the grill.

You can do this over a grill, just use a medium to low heat and grill the peppers on all sides until they are charred and have black blistered skin.  You can also do this over a gas flame in the kitchen, or use a grill pan.

 

Continue reading “Corn and Roasted Poblano Salsa”

Simple Guacamole

Guacamole is one of those things that is so simple to make you feel like most people already know how to make it.  But I am including it because there was a time that I did not know how to make it and had to ask Ron.  There are many beginner cooks out there who are trying to learn how to cook and many of my recipes are posted with them in mind.

I have never been a fan of avocados on my sandwiches or in my salads, so I assumed I would not like guacamole.  We know what people say about assuming right?

I had a friend who convinced me to try some at one of the gazillion Mexican restaurants in these parts.  It was actually pretty tasty.  So, anyone who knows me, knows I had to figure out to make it myself.  Besides, it is kind of pricey to get extra when eating out.

The first time I made guacamole at home it was a decent attempt.  But I suppose anything can be made to taste decent with enough lime juice and salt.  I mean come on, even tequila can be made to taste good with lime and salt right?  But it was missing that creamy texture.   Perhaps my avocados were not ripe enough, but they smashed up just fine.

Continue reading “Simple Guacamole”

Simple Pico de Gallo

You may notice when you look at my recipes that I use minimal or no cilantro in dishes where it is customary.  This simple Pico de Gallo is no different.  If you like cilantro, feel free to add it anywhere and everywhere, just please do not put it into foods you want me to eat.  I can do small amounts of it when I go to Chipotle’s or certain Mexican restaurants, but if there is too much of it in anything I just have to leave it on my plate.

I am one of the few people in this word apparently that thinks cilantro smells like dirty gym socks.

Since I do like Mexican food though, I just make my recipes without an overload of cilantro.  I also use minimal amounts of jalapeno peppers, but just like cilantro, feel free to add more if you prefer more heat.    I serve this Pico de Gallo alongside my Midwest quesadillas because I love all things tomatoes and I think they go well together.  I also think it goes great with chips, it’s more than an acceptable substitute for store bought salsa only I get to decide how much cilantro goes in mine – none.

Continue reading “Simple Pico de Gallo”