© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Tiny_Toodles
This recipe was given to me by my husband's brother. Definitely mouth watering, savory, spicy, and filling!
2 pounds beef roast, cut in two inch chunks
4 teaspoons salt, divided in half
1 cup white vinegar
1 small white onion, sliced
6 garlic cloves
4 bay leaves
4 dried avocado leaves — hojas de aguacate found in latin supermarkets
2 teaspoons Mexican oregano
2 tablespoons oil
8 ancho chilies
4 morita chilies — dried red jalapeños, if you cannot find them substitute with canned chipotle chiles in adobo
1 beef bouillon cube
Place the chunks of roast in a plastic bowl, sprinkle 2 teaspoon salt over beef, then pour the vinegar into the bowl. Stir the meat to get everything mixed together and cover. Chill in the refridgerator for no more than 2 hours but at least 20 minutes.
In a small sauce pan, add chiles, cover with water and boil for 15 minutes or until soft.
In a sauté pan, heat the oil on medium high. Add the onions, garlic cloves, bay leaves, avocado leaves, and oregano. Sprinkle the remaining salt over the onions. Sauté the onion and spice mixture for 5 minutes or until the onions are soft. Once the chiles are soft, add them into a blender along with the onion and spice mixture and the beef bouillon cube. Add enough water to cover. Blend on high for 10 minutes. Pour the blended chile into a large stock pot or crockpot (preferred). Take the beef out of the vinager and add the meat to the chile. Discard the vinegar. Stir the meat and chile together. Cook on the stove on medium low for 4 hours or in a crock pot all day on high.
Serve the barbacoa with fresh tortillas and white rice.