El Charro Barbacoa

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Time to Prepare this Recipe 3 hours Prep: 30 minutes Cook: 2 hours
Calories Per Serving and Nutrition Information 661 calories per serving view nutrition facts
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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 39.0g60%
 Saturated Fat 11.0g55%
 Trans Fat 0.0g
Cholesterol 191mg64%
Sodium 892mg37%
Total Carbohydrate 17.0g6%
 Dietary Fiber 4.0g17%
 Sugars 10.0g
Protein 62.0g124%
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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