Northern Mexican Barbacoa
Equipment
Ingrediënten
- 8 garlic cloves – unpeeled
- ¼- ⅓ cup ground dried ancho chili powder
- ½ tsp ground cumin
- 1 tsp ground black pepper
- 3 tbsp vinegar
- 1 tsp salt
- ½ cup water for marinade
- o More water for slow cooker
- 3 lbs bone-in chuck roast
- ½ cup white onion – finely chopped
- ½ cup chopped cilantro
- 1 lime – cut wedges for serving
Instructies
- Cut a slit in side of garlic cloves
- Place garlic in a microwaveable bowl
- Cover with plastic wrap, poke holes in the top and microwave for 30 seconds on high.
- Slip off the papery husks.
- Place garlic cloves into food processor
Add to food processor:
- Chili powder
- Cumin
- Black pepper
- Vinegar
- Salt
- Water
- Pulse to blend
- Place meat in crock pot
- Scrape marinade onto meat ,Spread over the top and sides
- Add water to crock pot until ½ inch of roast is covered
- Cook on high for 6-7 hours ,Or on low for 10-12 hours
- Remove meat from bones
- Degrease cooking broth and boil down in saucepan until flavors concentrate
- Ladle degreased broth over the meat
Garnish:
- Onions
- Cilantro
Notes / Tips / Wine Advice:
Serves 6 | Total time: 7 hrs 30 mins
Variation Spicey burrito:
Add chopped jalapenos peppers and tobacco sauce. Serve on cilantro rice rolled into tortillas with guacamole and sour cream.
Variation Spicey burrito:
Add chopped jalapenos peppers and tobacco sauce. Serve on cilantro rice rolled into tortillas with guacamole and sour cream.
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