Barbacoa – How to make Chipotle style Barbacoa

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I Love Barbacoa

In my opinion, Barbacoa is especially delicious and this recipe is no exception.  I’ve studied and sampled various recipes over the years and I believe what I’m offering you today is, as always, geared towards the best of the best.  It’s meaty with a medium to a hot kick you can control, with plenty of seasoning and spice.  And this particular dish will turn your entire home into what smells like an authentic professional restaurant.

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How to make Barbacoa the Best

You’re going to find that the bulk of this Barbacoa recipe is cooked with a 4 lbs Beef Chuck, just to keep it simple.  But you can take this a step further by adding Oxtails, Cheek Meat or pork spare and baby back ribs to up the gaminess; which I highly recommend but it’s not required.  You’ll still turn out some amazing Barbacoa following this easy recipe.  You’re also going to need my Homemade Enchilada Sauce to complete this recipe but I’ve added the ingredients to the list below as well as the link to the originally post if you need it.

For more fun recipe ideas and authentic Mexican food check out these recipes:
Chipotle Chicken for Tacos and Burritos, Street Tacos, Mexican Corn on the Cob.

Barbacoa Ingredients:

4 lbs Beef Chuck, Salt and Peppered|
You can also add Oxtails, Cheek Meat or Spareribs meat for a more Gamy taste.

Combine in Blender
1 small onion
6 Garlic Cloves, peeled
2 Chipotle Chilis in Adobo Sauce
2 tbsp Adobo Sauce
1 1/2 tbsp Cumin
1 tbsp Turmeric
1/2 tsp Ground Cloves
1 tbsp Oregano, dried
1/4 cup apple cider vinegar
1 tbsp fish sauce
1 cup Red Enchilada Sauce, PMGK Recipe Only

1 Lime, squeezed
Kosher Salt and Pepper to taste
Chop Fresh Cilantro and Onion for topping

Red Enchilada Sauce Ingredients(Click Here for original Post with Video Recipe)
12 Large Dehydrated Chili’s, seeded
1 qt Chicken Broth, approximately
1/2 tsp Cumin
1/2 tsp Onion Powder
1/4 tsp Salt, adjust to taste
2 garlic Cloves

Bake Barbacoa for 4 hours at 275 degrees Fahrenheit and serve in Tacos, Burritos, Tortas or on a plate with rice.

Deep Fried Chimichanga

Chimichanga - Poor Man's Gourmet Kitchen -Fried Chimichanga, Thanks to Hollywood!

When ever I here the word Chimichanga, I think of Dustin Hoffman in “Meet the Fockers”.  Now I don’t know How you like your Fried Chimichanga, but  I like mine tender yet crispy all at the same time.  Now that may sound like a crazy combo, and you may be asking yourself, “How in the world do I do that?”  Because you and I both know you can’t get that combination wrapped in plastic in the frozen section.  So you’ll have to trust me when I say, It’s all in the tortilla baby!

Regular grocery stores have tortillas falling off the shelves these days because they have so many different kinds.  The problem is, it doesn’t matter how many different versions or brands they have because 9 times out of 10, they’re still not selling fresh tortilla’s.  Unless you are making them yourself, the only way you’re going to get them fresh is if you get them uncooked from the refrigerated section or straight from the Tortilleria.  Personally I prefer the Tortilleria.  Why?  Because they are light and slightly doughy which leaves more room for cooking.  Any thing that comes out of my kitchen when I’m using these tortillas is fresher and tastes like it just came out of a restaurant kitchen.  This includes but not limited to, Burritos, Quesadillas and of course a Fried Chimichanga!  So now that you understand the importance of starting with a good tortilla, you are well on your way to making an excellent Fried Chimichanga.

Fried Chimichanga Ingredients:

2 part Chopped Beef Chuck
1 part Chorizo
1/4 Bell Pepper
1 Jalapeno
2 Green Onions chopped (Scallions)
1 Pinch Cilantro
2 Garlic Cloves Chopped
1/2 Lime (squeezed)

1 tsp Chili Powder
1 tsp Cumin
Garlic Salt (Goya all purpose seasoning) to taste

Combine all ingredients in a hot skillet in the order they are listed.  Brown the meat then add the Chorizo and thoroughly cook.  Add the vegies, then the seasonings.  Roll the Chimichanga in large a flour tortilla stuffed with the Beef/Chorizo mix, Spanish Rice and Pepper Jack Cheese, then fry at 375 degrees till golden brown.  Top the Fried Chimichanga with Green Chili Sauce and Sour Cream and serve.