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.

Blackened Chipotle Tilapia

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Chipotle Adobo Tilapia

This Blackened Chipotle Tilapia recipe is exactly how it sounds; spicy and delicious.  You get a buttery filet that sears just enough to turn color but leave you with a tender fluffy-flaky fish that just melts in your mouth with every bite. And Thanks to the Adobo Sauce in the is recipe, you get a nice kick too which delivers a little bit of heat that I like to balance out with a mix of Mango, fresh Mint, Pineapple and Red Onion.

Tilapia

Tilapia Mango and Pineapple Mix

One thing that I’ve learned over the years is that fish and fruit is always a good pairing.  P.F. Chang’s uses this Mango mix in their Curry Chicken Salad and it works really well with this too.  So you get the best of both worlds because your tongue gets to dance back and forth between a sweet, minty fruit and a drenched, spicy Chipotle Tilapia.

If you’re interested in more of my favorite fish recipes I would highly recommend my Smothered Salmon and my Grilled Halibut in Lemon Butter.  My Trout Amandine is especially delicious, if you’re into fishing.

Blackened Chipotle Tilapia Ingredients:

2 Tilapia Filets
1 can Chipotle Peppers in Adobo Sauce
2 tbsp Butter
Salt and Pepper to taste

Topping
1 cup Mango, chopped
1 cup Pineapple, chopped
1/3 cup Red Onion, chopped
1 tbsp Fresh Mint, chopped
1 tsp Red Chili Flakes

Serve the filet with a side of rice and a half cup of mixed topping to balance out the spicy Tilapia.

Mexican Style Grilled Corn on the Cob

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The Best Corn on the Cob

This Mexican Style Corn on the Cob recipe, otherwise known as Elotas, is the absolute best way to grill your corn.  It’s the street style Corn on the Cob you get from the push carts in L.A. so I’m tellin’ ya, you’ve got a winner here with this recipe.  It’s absolutely, hands down, the best Corn on the Cob I have ever had!

Corn on the Cob

Grilled Corn on the Cob

I find that the best Corn on the Cob always tastes better when it’s been grilled.  In the video tutorial, I just use an electric grill for filming but it’s not even close to the same thing.  So if you’ve got an outside grill with propane or some charcoal, that’s definitely the way to go.  The smoke and the flame will take the Elotas to a whole new level.  Also, be sure to use regular Mayonnaise, not light.  You’ll cheat the flavor.  The Cheese I used here is a Mexican Cheese called Catija but you can use Queso Fresca or even just Parmesan if that’s all you’ve got.  It really won’t make that big of a difference.  Just don’t replace any other ingredients unless you want to stick to plain chili powder instead of the taco seasoning.

Other grilling and picnic style recipes, including my Hawaiian Mac Salad and Coleslaw, are listing in these links here below.

CLICK HERE for Hawaiian Mac Salad
CLICK HERE for Coleslaw

Mexican Style Corn on the Cob Ingredients:

5 Corn Cobs
1 Lime, juiced
1/4 cup Fresh Cilantro, chopped
1 pkg Taco Seasoning
1/2 cup Catija Cheese, grated
1 cube Unsalted Butter
1/2 cup mayonnaise

Be sure to watch the video tutorial and Grill your Corn on the Cob for 8 to 10 Minutes, constantly turning, over Medium High Heat and top with all of the above ingredients.