Barbacoa de res
Directions
- 1Add oil to a pan.
- 2Add oil to a pan.
- 3Add oil to a pan.
- 4Add 2 tomatoes to the pan.
- 5Add 2 tomatoes to the pan.
- 6Add 2 tomatoes to the pan.
- 7Add a piece of onion to the pan.
- 8Add a piece of onion to the pan.
- 9Add a piece of onion to the pan.
- 10Add 5 garlic cloves to the pan.
- 11Add 5 garlic cloves to the pan.
- 12Add 5 garlic cloves to the pan.
- 13Cook the vegetables in the pan, turning them with tongs.
- 14Cook the vegetables in the pan, turning them with tongs.
- 15Cook the vegetables in the pan, turning them with tongs.
- 16Add 12 chile guajillos and 2 chile ancho to the pan.
- 17Add 12 chile guajillos and 2 chile ancho to the pan.
- 18Add 12 chile guajillos and 2 chile ancho to the pan.
- 19Cook until the chiles are soft, turning them with tongs.
- 20Cook until the chiles are soft, turning them with tongs.
- 21Cook until the chiles are soft, turning them with tongs.
- 22Transfer the softened chiles, tomatoes, onion, and garlic to a blender.
- 23Transfer the softened chiles, tomatoes, onion, and garlic to a blender.
- 24Transfer the softened chiles, tomatoes, onion, and garlic to a blender.
- 25Add 1 spoon full of chicken bouillon to the blender.
- 26Add 1 spoon full of chicken bouillon to the blender.
- 27Add 1 spoon full of chicken bouillon to the blender.
- 28Add about 6 cloves to the blender.
- 29Add about 6 cloves to the blender.
- 30Add about 6 cloves to the blender.
- 31Add pepper to the blender.
- 32Add pepper to the blender.
- 33Add pepper to the blender.
- 34Add cumin to the blender.
- 35Add cumin to the blender.
- 36Add cumin to the blender.
- 37Add salt to the blender.
- 38Add salt to the blender.
- 39Add salt to the blender.
- 40Add 3 cups of water to the blender.
- 41Add 3 cups of water to the blender.
- 42Add 3 cups of water to the blender.
- 43Blend all ingredients until smooth.
- 44Blend all ingredients until smooth.
- 45Blend all ingredients until smooth.
- 46Cut the chuck roast into large cubes.
- 47Cut the chuck roast into large cubes.
- 48Cut the chuck roast into large cubes.
- 49Add the cut meat to a pot.
- 50Add the cut meat to a pot.
- 51Add the cut meat to a pot.
- 52Pour the blended sauce over the meat, straining it as you pour.
- 53Pour the blended sauce over the meat, straining it as you pour.
- 54Pour the blended sauce over the meat, straining it as you pour.
- 55Stir the meat and sauce to combine.
- 56Stir the meat and sauce to combine.
- 57Stir the meat and sauce to combine.
- 58Add 8 bay leaves to the pot.
- 59Add 8 bay leaves to the pot.
- 60Add 8 bay leaves to the pot.
- 61Cover the pot and cook for 2 and a half hours on low to medium heat.
- 62Cover the pot and cook for 2 and a half hours on low to medium heat.
- 63Cover the pot and cook for 2 and a half hours on low to medium heat.
- 64Remove the cooked meat from the pot.
- 65Remove the cooked meat from the pot.
- 66Remove the cooked meat from the pot.
- 67Shred the cooked meat using two forks.
- 68Shred the cooked meat using two forks.
- 69Shred the cooked meat using two forks.
- 70Return the shredded meat to the pot with the sauce.
- 71Return the shredded meat to the pot with the sauce.
- 72Return the shredded meat to the pot with the sauce.
Ingredients
- oil
- oil
- oil
- 2 tomatoes
- 2 tomatoes
- 2 tomatoes
- 1 piece onion
- 1 piece onion
- 1 piece onion
- 5 garlic cloves
- 5 garlic cloves
- 5 garlic cloves
- 12 chile guajillos
- 12 chile guajillos
- 12 chile guajillos
- 2 chile ancho
- 2 chile ancho
- 2 chile ancho
- 1 spoon full chicken bouillon
- 1 spoon full chicken bouillon
- 1 spoon full chicken bouillon
- pepper
- pepper
- pepper
- cumin
- cumin
- cumin
- salt
- salt
- salt
- 6 cloves
- 6 cloves
- 6 cloves
- 3 cups water
- 3 cups water
- 3 cups water
- 4.93 lbs chuck roast
- 4.93 lbs chuck roast
- 4.93 lbs chuck roast
- 8 bay leaves
- 8 bay leaves
- 8 bay leaves
Equipment
panblendercutting boardknifestrainerpotlidtongsforks