El Charro Barbacoa

3 hours Prep: 30 minutes Cook: 2 hours

661 calories per serving view nutrition facts

1 batch suggest servings

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Ingredients

2	pounds	beef roast	(eye of round or brisket) cut into 6 chunks
2	quarts	water
1/4	cup	garlic puree
1 1/4	ounces	pickling spices	in cheesecloth pouch
1	teaspoon	salt

Bbq sauce
4	tablespoons	vegetable oil
1/2	cup	green chili peppers	roast, peel, chop
1	each	white onion	chopped
1/4	cup	garlic puree
1	tablespoon	vinegar
1	cup	meat broth
8	ounces	jalapeno peppers	canned, sliced thinly
1	tablespoon	juice	from canned jalapenos
1	each	bay leaf
1/2	cup	salsa	de chile colorado
1	teaspoon	black pepper
1/2	cup	green olives	minced
4	large	tomatoes	chopped
1/2	cup	wine	red or white

Directions

In an 8-quart stock pot, bring water to the boil, add meat, garlic puree, 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 puree, vinegar, broth and jalapeno. 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 degrees for about 1 hour, stirring occasionally.

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Nutrition Facts

Serving Size 566g

Amount per Serving

Calories 661 53% of calories from fat

	% Daily Value*
Total Fat 39.0g	60%
Saturated Fat 11.0g	55%
Trans Fat 0.0g
Cholesterol 191mg	64%
Sodium 892mg	37%
Total Carbohydrate 17.0g	6%
Dietary Fiber 4.0g	17%
Sugars 10.0g
Protein 62.0g	124%

Vitamin A	35%		Vitamin C	72%
Calcium	9%		Iron	28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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