Can't remember if I ever posted these or not.
I think I've used it in bits here and there. I found it in my "current
binary projects" folder which usually means I never got around to
posting it.
Anyway, Barbacoa, around here, is beef cheek meat. Very rich and
flavorful but obviously tough if not cooked properly. All that white
stuff that is on the meat is not fat. It's collagen (gristle). Very good
for you when cooked down properly as well as giving the dish a very nice
texture. Normally it'd be slow cooked in a stock pot, simmered for
around 3 to 4 hours.
I cheat. I pressure cook for one hour. It comes out perfect. Cook with
your choice of stuff. I used the usual, onions, garlic, ginger, celery,
along with some fresh herbs from the herb garden. Sometimes I'll use
carrot too but skipped it for tacos.
Drain (use the resulting broth for soup stock), shred the meat and add
chili powder and cumin for making chili meat or tacos. The condiment
bowl setup at that time included drained, canned diced tomatoes as at
that time, tomatoes had topped $3.00 per lb. for fresh and I refused to
pay it.
Barbacoa without the chili addition is commonly used around here for
Breakfast tacos at some of the better Taquerias. I love to order them
with some Cheddar cheese. Barbacoa con queso'. ;-d
Barbacoa fresh package
http://i10.tinypic.com/6f0baxv.jpg
Barbacoa meat in pot
http://i18.tinypic.com/2n8px5d.jpg
Barbacoa and fixin's ready to be cooked
http://i20.tinypic.com/2dgw7ky.jpg
Barbacoa bowl setup
http://tinypic.com/4cketd4.jpg
Barbacoa Taco Closeup
http://i16.tinypic.com/626kqcm.jpg
I found that nifty little taco rack at the store near the tortilla
shells. It holds 4 shells and comes in packages of 4 racks.
--
Peace, Om
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"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein