Barbacoa

I made a new dish last night…well new to my kitchen not to my mouth 🙂

Hubby and I like to venture to Chipotle restaurant to get a Mexican food fix. It’s great really because you can only get 4 things: burritos, tacos, bowls, and salads; but you have the opportunity to put together many different ingredients to make it however you like. My husband’s meat of choice is barbacoa, which is shredded beef braised in spices and broth. It is very tasty. So yesterday we made it, and dare I say I think it was the bet barbacoa I’ve ever had. I consulted a few recipes online, but if you know me, recipes aren’t my gig. I’m Italian, you gotta feel it! So here’s how I made it:

2 lbs. Sirloin Roast (though I think almost any hunk of beef will do)
2 cups of beef bouillon
Season to taste (I used pepper, lemon pepper and oregano)

Put those ingredients in the crock pot all day until you can shred the meat easily…takes about 8 hours. Save the juice in the crock pot for later.

Then you shred the meat finely, nice small pieces, and take out all the fat and yucky stuff.

Then combine in a sauce pan:

1 tbsp Olive Oil
1 sm can (6 oz, I think) chipotle peppers (puree them first)
1 tsp lemon juice
1 tbsp honey
A pinch of cumin
2 tbsp of red wine
Salt to taste

Then add the meat and mix it all together. Strain the juices from the crockpot and add until the meat is very juicy (at least a cup). Simmer the juicy meat for another 20 minutes or so to let all of the flavor soak in…then enjoy!

This is a spicy dish so if you are not into the hot foods, you’ll want to make some adjustments. Email me for suggestions.

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