Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: El Charro Cafe Favorite Recipes By Carlotta Dunn Flores, El Charro Cafe, Tucson, Arizona
Servings: 6
At weddings, showers, saint's days celebrations and other special occasions a hostess was sure to serve small tortillas or gorditas (which are fatter, or mas gorda, than tortillas), one filled with beans, the other with Barbacoa, along with shredded cappage, dressed with vinegar and oil, and a salsa of some kind. Often nacatamales (cocktail size tamales), perhaps filled with chicken, potato, raisins and olives, would make up part of the plate offered. And no party was complete without at least one verse of Las Mananitas, the Mother's Day song, or bizcochuelos, buttery cookies shaped like wreaths and with the unforgettable flavor of anise.
2 pounds beef roast (eye of round or brisket), cut into 6 chunks
2 quarts water
¼ cup garlic purée (See recipe)
1 ¼ ounces pickling spice, in cheesecloth pouch
1 teaspoon salt
BBQ sauce:
4 tablespoons oil
½ cup green chiles, roast, peel, chop
1 white onion, chopped
¼ cup garlic purée (See recipe)
1 tablespoon vinegar
1 cup reserved meat broth
8 ounces canned jalapeño peppers, sliced thinly
1 tablespoon juice from canned jalapeños
1 bay leaf
½ cup Salsa De Chile Colorado
1 teaspoon pepper
½ cup green olives, minced
4 large tomatoes, chopped
½ cup wine, red or white
In an 8-quart stock pot, bring water to the boil, add meat, garlic purée, spice pouch and salt. Bring to the boil again, skim scum, reduce heat and simmer 1 hour, or until the meat is tender, frequently removing scum. Remove meat and cool enough to handle. Discard spice pouch; reserve liquid. With fingers, shred the meat finely.
In a large skillet, heat oil and sauté green chile, onion, garlic purée, vinegar, broth and jalapeño. Add bay leaf. Add shredded meat and the rest of the ingredients. Simmer until flavors blend, about 10 minutes.
Place seasoned meat in a large, shallow baking pan and bake at 300° for about 1 hour, stirring occasionally.