El Charro Barbacoa

Name: El Charro Barbacoa
Cook time: P2H
Total time: P3H
Yield: 1
Cuisine: Mexican
Ingredients: beef roast; water; garlic puree; pickling spices; salt; vegetable oil; green chili peppers; white onion; garlic puree; vinegar; beef stock; jalapeño pepper; juice; bay leaves; salsa; black pepper; green olives; tomatoes; wine

Yield

1 batch

Prep

30 min

Cook

2 hrs

Ready

3 hrs

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
2	pounds	beef roast (eye of round or brisket) cut into 6 chunks
2	quarts	water	*
¼	cup	garlic puree	*
1 ¼	ounces	pickling spices in cheesecloth pouch	*
1	teaspoon	salt
Bbq sauce
4	tablespoons	vegetable oil
½	cup	green chili peppers roast, peel, chop
1	each	white onion chopped
¼	cup	garlic puree	*
1	tablespoon	vinegar
1	cup	beef stock	*
8	ounces	jalapeño pepper canned, sliced thinly
1	tablespoon	juice from canned jalapenos	*
1	each	bay leaves	*
½	cup	salsa de chile colorado
1	teaspoon	black pepper
½	cup	green olives minced	*
4	large	tomatoes chopped
½	cup	wine red or white	*

Ingredients

Amount	Measure	Ingredient	Features
907.2	g	beef roast (eye of round or brisket) cut into 6 chunks
2	quarts	water	*
59	ml	garlic puree	*
36.1	ml/g	pickling spices in cheesecloth pouch	*
5	ml	salt

Bbq sauce
6E+1	ml	vegetable oil
118	ml	green chili peppers roast, peel, chop
1	each	white onion chopped
59	ml	garlic puree	*
15	ml	vinegar
237	ml	beef stock	*
231.2	ml/g	jalapeño pepper canned, sliced thinly
15	ml	juice from canned jalapenos	*
1	each	bay leaves	*
118	ml	salsa de chile colorado
5	ml	black pepper
118	ml	green olives minced	*
4	large	tomatoes chopped
118	ml	wine red or white	*

Directions

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 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℉ (150℃) for about 1 hour, stirring occasionally.

* not incl. in nutrient facts

Nutrition Facts

566g

Amount per Serving

Calories 66153% of calories from fat

% Daily Value *

Total Fat 39g 60%

Saturated Fat 11g 55%

Trans Fat 0g

Cholesterol 191mg 64%

Sodium 892mg 37%

Total Carbohydrate 6g 6%

Dietary Fiber 4g 17%

Sugars g

Protein 124g

Vitamin A 35% • Vitamin C 72%

Calcium 9% • Iron 28%

El Charro Barbacoa

Your rating

Yield

Prep

Cook

Ready

Ingredients

Ingredients

Directions

Comments

Nutrition Facts

Email this recipe