8 hr Barbacoa

It’s hard to judge the flavor of a dish that already has an assigned traditional flavor to it, without having tasted the original. That’s the problem I and many Kosher-born people have when it comes to traditional Mexican food. Our grandmothers will try to copy the originals and so will we, but there is no knowledgeable palate that can vow for its closeness to the real thing. In my case, I have an honest and knowledgeable taster that can sort of guide me through it. And according to him, this barbacoa tastes like the real thing. And I trust him. Thanks to my new slow-cooker (that my brother sent me, after having listened to his barber go on and on about the wonders of it), I was able to cook it for 8 hours undisrupted. But if you lack one, you can use my grandmother’s secret tip and place a flat pan under the pot where you’ll cook it, so that the heat doesn’t hit it directly, and leave it for 4-6 hours. You can make it a day ahead, refrigerate, take away the layer of fat that concentrates on top, and reheat the next day. Eat it with tortillas and avocado, or never speak to me again.  IMG_1033

Barbacoa

  • 2 lb brisket
  • 2 chipotle chiles in adobo sauce, chopped, with 2 Tbsp of the sauce
  • 1 chile, sliced
  • 3 Tbsp apple vinegar
  • 2 Tbsp sea salt
  • Juice of 2 lemons
  • 1 onion, quartered
  • 1 1/2 C water

Heat a large pan over high heat. Cover the meat with sea salt. Place the meat in the pan and brown on both sides until you have a nice crust. Place the quartered onions in the pan and cook a couple of minutes. Place both things in a slow cooker. Mix all other ingredients and pour them in. Cover and cook on low for 8 hours, take it out and shred. You can make it a day ahead, refrigerate, take out the layer of fat that accumulates on top and reheat when ready to eat, always with tortillas and avocado.

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Español

Es dificil juzgar el sabor de un platillo que tiene cierto sabor ya asignado, sin antes haber probado el sabor original. Para la gente Kosher de nacimiento, como yo, nos hace falta entender el sabor original de la mayor parte de la comida mexicana. Por eso es que tener un juez de sabor que ha probado de todo, es muy importante. Y siendo un juez honesto y más exigente que nunca, me ha dejado saber que mi barbacoa sabe a la verdadera y original barbacoa de los puestos y carreteras de México. Gracias a la slow-cooker que mi hermano me regaló, pude poner a cocinar la carne por 8 horas sin revisarla. Pero si careces de una, puedes usar el tip secreto de mi abuela, y poner un comal abajo de tu olla para que el fuego no le de directo, y cocerla a fuego lento por 4-6 horas o más.Queda muy bien si se hace un día antes, se refrigera ya cocida y se vuelve a calentar al otro día. Además se concentra toda la grasa hasta arriba y se puede quitar muy fácil ya enfriado. IMG_1004

Barbacoa:

  • 1 kg brisket o chambrete de res
  • 2 chiles chipotles de lata picados con 2 cda de su salsa
  • 1 chile picado
  • 3 Cda vinagre de manzana
  • 2 Cda sal de mar
  • Jugo de 2 limones
  • 1 cebolla
  • 1 1/2 T agua

Cubrir la carne con sal. Calentar un sartén grande y ya caliente, sellar la carne hasta que se dore de ambos lados. Poner la cebolla partida en 4 a que se suavice un poco. Pasarlo a la slow cooker junto con todos los ingredientes mezclados. Cocinar en tempreatura baja (Low) por 8 hrs. Se puede dejar enfriar, refrigerar, partir y calentar al otro día. Servir con tortillas, salasa y aguacate.

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