Barbacoa




How they do BBQ in Mexico!
 
2 Pounds beef roast
eye of round or brisket 
cut into 6 chunks
2 Quarts water
1/4 Cup garlic puree * 
1 1/4 ounces pickling spice 
-- in cheesecloth pouch
1 Teaspoon salt

  ---BBQ sauce---

4 Tablespoons oil
1/2 Cup green chiles 
-- roast, peel, chop
1 white onion -- chopped
1/4 cup garlic puree -- 
1 tablespoon vinegar
1 cup reserved meat broth
8 ounces canned jalapeno peppers 
-- sliced thinly
1 tablespoon juice 
from canned jalapenos
1 bay leaf
1/2 cup Salsa De Chile Colorado
1 teaspoon pepper
1/2 cup green olives -- minced
4 large tomatoes -- chopped
1/2 cup wine -- red or white



In an 8-quart stock pot, 
bring water to the boil,
add meat, garlic puree, 
spice pouch and salt.
Bring to the boil again, 
skim scum, reduce heat and 
simmer 1 hour, 
or until the meat is tender, 
frequently removing scum. 
Remove meat and cool 
enough to handle. 
Discard spice pouch; 
reserve liquid. 
With fingers, 
shred the meat finely.

In a large skillet, 
heat oil and saute green chile, 
onion, garlic puree, 
vinegar, broth and jalapeno. 
Add bay leaf. 
Add shredded meat and the rest 
of the ingredients. 
Simmer until flavors blend,
about 10 minutes.

Place seasoned meat in a 
large, shallow baking pan and
bake at 300 degrees 
for about 1 hour,
stirring occasionally.





* Garlic Puree - 
peel 8 whole heads of garlic 
by smashing the cloves with the 
side of a wide knife; 
the peel will
slip off easily then. 
Put the peeled garlic in a blender
with about 2 cups of water, 
and puree. 
Drain, if necessary, 
and store in a tightly closed glass
jar in the refrigerator.

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