Update my dinner status, I'm making this tonight.
Servings: 6 Servings
Total Time (median): 2 : 30 Active Time: 0 : 45
US/Metric: [convert to metric]
Ingredients
- 2 pounds Roasting meat - Beef, lamb, or pork
- 2 quarts Water
- 1/4 cup Garlic puree -- *
- 1 1/4 ounces Pickling spice - in cloth bag
- 1 teaspoon Salt
BBQ sauce
- 4 tablespoons Oil
- 1/2 cup Green chiles - roasted, peeled & chopped
- 1 medium White onion - chopped
- 1/4 cup Garlic puree -- *
- 1 tablespoon Vinegar
- 1 cup Broth
- 8 ounces jalapeno peppers - Canned slices
- 1 tablespoon Juice from canned jalapenos
- 1 Bay leaf
- 1/2 cup Salsa De Chile Colorado (or other red salsa)
- 1 teaspoon Pepper
- 1/2 cup Green olives -- minced
- 4 large Tomatoes - whole-peeled, chopped
- 1/2 cup Wine vinegar - red or white
Preparation
* 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 ---
