How To make El Charro Barbacoa(Bbq)
2 lb Beef roast (eye of round or
Brisket)
cut into 6 Chunks 2 qt Water
1/4 c Garlic puree :
*
1 1/4 oz Pickling spice in
Cheesecloth pouch 1 t Salt
BBQ sauce:
4 tb Oil
1/2 c Green chiles roast, peel,
Chop 1 White onion :
chopped
1/4 c Garlic puree *
1 tb Vinegar
1 c Reserved meat broth
8 oz Canned jalapeno peppers :
Sliced thinly 1 tb Juice from canned jalapenos
1 Bay leaf
1/2 c Salsa De Chile Colorado
1 t Pepper
1/2 c Green olives minced
4 lg Tomatoes :
chopped
1/2 c Wine -- red or white
* 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. At weddings, showers, saint's days celebrations and other special occasions a hostess was sure to serve small tortillas or gorditas (which are fatter, or mas gorda, than tortillas), one filled with beans, the other with BARBACOA, along with shredded cappage, dressed with vinegar and oil, and a salsa of some kind. Often nacatamales (cocktail size tamales), perhaps filled with chicken, potato, raisins and olives, would make up part of the plate offered. And no party was complete without at least one verse of "Las Mananitas", the Mother's Day song, or bizcochuelos, buttery cookies shaped like wreaths and with the unforgettable flavor of anise. 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. Recipe By : El Charro Cafe Favorite Recipes
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Slow Cooked Beef Barbacoa | Rick Bayless Taco Manual
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BARBACOA: Easy Recipe for Smoked Lengua & Beef Cheeks / Cachete
Let’s barbecue some BARBACOA
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Now, barbacoa translates basically to “barbecue” in English – so does that mean we’re gonna barbecue some barbecue? Not exactly, we’re gonna making BARBACOA de CABEZA aka a WHOLE COW’S HEAD.
But wait, there’s more! In South Texas barbacoa pretty much means BEEF all the time…but in other places barbacoa can be beef, goat or lamb. Confused yet? Don’t worry… cuz this cooking process is SUPER easy.
And yeah, yeah, yeah barbecue is all about tradition but sometimes…you don’t want to dig a hole in the ground to cook an entire cabeza just to enjoy some fresh, delicious and traditional barbacoa.
That’s what’s traditionally called “en pozo” – in a hole in the ground – and that’s how my Dad and grandpa used to make it on the farm. Well I got my above ground pozo right here! My (brooks?) drum smoker.
I’m gonna start by smoking this cabeza just a little bit (elaborate more here? What temp? How long?) and to finish it it we will transfer it to a roasting pan wrapped in foil with a bayleaf and cook it all night till it’s done (about how long? At what temp?).
So why would you want to cook a WHOLE cabeza for barbacoa and not just grab a pound from the meat market?
Well, first of all you get ALL of the lean lengua and all of the moist cachete meat which will let you blend a perfect bite of barbacoa in your tacos.
Secondly, by cooking it in the drum instead of the oven or crock pot we get to put some smoky flavor on the cabeza which will make the experience all the better..
And lastly…come on! Just look at this WOW factor!! It’s just badass barbecue. Now let’s fire up this pozo and make some barbecue…I mean barbacoa!
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Fire Roasted Pork - Brazilian Style Pork
On this video, I use my new El Charro Brazilian style Rotisserie to cook up some fire roasted pork and sausage on my Yoder Flattop Charcoal Grill.
I used bed of plain charcoal and some Fogo Super Premium lump charcoal which gave the pork an amazing flavor. This pork was some of the best pork I've ever eaten. There is something about the fat dripping on the hot coals that gives the food an great flavor. I can't wait to use my El Charro again.
Thanks for watching
Smokin Joe
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PARRILLADA TEJANA | How to Grill a Texas Size Carne Asada Feast
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A parrillada is a very popular dish across Latin cuisine. It’s a mixture of grilled meats, served on a huge plate with sides and IT. IS. AMAZING.
Almost every parrillada has at least three beef proteins. Today ours are center cut ribs/finger ribs, cross cut ribs (big tablitas), and fajitas. Chicken and sausage is also a must.
A parrillada basically means a bunch of grilled meats, served on a platon, for you and your family and friends to enjoy. Let’s get fired up, get these meats seasoned and start cooking!
Lamb Barbacoa
You don't need a pit in the ground to make barbacoa. Here, Rick shows you how to make delicious, pull-apart lamb barbacoa using your slow cooker and a red chile braise.
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