Mexican Style BBQ (Barbacoa)

6 Servings
100% would make this recipe for Mexican Style BBQ (Barbacoa) again.

This recipe works equally well with beef, lamb, or pork.

2 : 30

0 : 45

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Mexican Style BBQ (Barbacoa) Ingredients

2 pounds Roasting meat - Beef, lamb, or pork	1 tablespoon Vinegar
2 quarts Water	1 cup Broth
1/4 cup Garlic puree -- *	8 ounces jalapeno peppers - Canned slices
1 1/4 ounces Pickling spice - in cloth bag	1 tablespoon Juice from canned jalapenos
1 teaspoon Salt	1 Bay leaf
BBQ sauce	1/2 cup Salsa De Chile Colorado (or other red salsa)
4 tablespoons Oil	1 teaspoon Pepper
1/2 cup Green chiles - roasted, peeled & chopped	1/2 cup Green olives -- minced
1 medium White onion - chopped	4 large Tomatoes - whole-peeled, chopped
1/4 cup Garlic puree -- *	1/2 cup Wine vinegar - red or white

Instructions for Mexican Style BBQ (Barbacoa)

* Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator.

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 saute 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.

Serve with warm corn tortillas, or bolleos, and extra salsa on the side.
This will serve about 12 people unless they're really hungry.
Adapted from a recipe by: El Charro Cafe

Each (3/4 cup) serving contains an estimated:
Cals: 360, FatCals: 243, TotFat: 24g
SatFat: 9g, PolyFat: 4g, MonoFat: 11g
Chol: 72mg, Na: 477mg, K: 456mg
TotCarbs: 9g, Fiber: 1g, Sugars: 4g
NetCarbs: 8g, Protein: 20g
--- Tortillas or rolls are not included in analysis ---

Main Ingredient: BeefCuisine: Mexican

Ingredient Insight - look inside this recipe

Chile

Garlic

Jalapeno

Onion

Salt

Tomato

Vinegar

Low Sugar Diabetic Atkins-Friendly Low Fat Slow cook Roast Main Dish Breakfast Mexican Beef Dinner

for flavor and categorization

While it's not the pit roasted "Charro" version, this has a pretty authentic flavor. And, you don't have to dig up your back yard to make it. [I posted this recipe.]