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
Ingredients
- 2lbbeef roast (eye of round or
- 1/4c garlic puree -- *
- 11/4 oz pickling spice -- in
- 1/2c green chiles -- roast, peel,
- 1tb vinegar
- 1c reserved meat broth
- 8ozcanned jalapeno peppers --
- 1bay leaf
Directions
- 1
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
- 2
the peel will slip off easily then
- 3
Put the peeled garlic in a blender with about 2 cups of water, and puree
- 4
Drain, if necessary, and store in a tightly closed glass jar in the refrigerator
- 5
At weddings, showers, saint's days celebrations and other special occasions a hostess was sure to serve small tortillas or gorditas (which a
- 6
Often nacatamales (cocktail size tamales), perhaps filled with chicken, potato, raisins and olives, would make up part of the plate offered
- 7
And no party was complete without at least one verse of "Las Mananitas", the Mother's Day song, or bizcochuelos, buttery cookies shaped like
- 8
In an 8-quart stock pot, bring water to the boil, add meat, garlic puree, spice pouch and salt