Barbacoa

Total Time: 3 hrs 30 mins Preparation Time: 1 hr 10 mins Cook Time: 2 hrs 20 mins

Ingredients

• Servings: 6
• 2 quarts water
• 3 lbs beef beef eye round or 3 lbs beef brisket, cut into 12 pieces
• 4 cloves garlic
• 1 1/4 ounces pickling spices (tied in cheesecloth)
• 1 teaspoon salt
• 4 tablespoons oil
• 2 -3 fresh anaheim chilies
• 1 onion, chopped
• 1 tablespoon vinegar
• 1 cup reserved meat broth
• 1 (8 ounce) jar sliced pickled jalapeno peppers, drained (reserve 1 tbsp juice)
• 1 bay leaf
• 1/2 cup prepared red chili sauce or 1/2 cup enchilada sauce
• 1 teaspoon black pepper
• 1/2 cup pitted green olives, minced
• 4 large tomatoes, chopped
• 1/2 cup red wine

Recipe

• 1 smash the 4 cloves of garlic with the side of a cleaver or knife.
• 2 place garlic in a blender with 1/4 cup water and puree until smooth; set aside.
• 3 place meat, water, half of the pureed garlic (save the remaining half for the sauce mixture), the cheesecloth wrapped pickling spices and salt in a large stockpot and bring to a boil.
• 4 skim off any foam that rises.
• 5 reduce heat to low, and simmer one hour or until the meat is very tender, skimming off any foam as it comes to the surface.
• 6 remove the meat from the pan and allow to cool enough to handle, then shred meat with your fingers or two forks.
• 7 be sure to save 1 cup of the meat broth for the sauce mixture.
• 8 prick chiles several times all over with a fork or small knife.
• 9 roast chiles under direct heat (usually the broiler works nice), until they are blackened and charred.
• 10 remove them from heat and place in a paper bag or in a bowl covered with plastic wrap for about 15 minutes.
• 11 when the skin on them has loosened and they are cool enough to handle, remove as much of the skin as you can, but don't worry too much if a few black bits remain (they just add flavor).
• 12 remove the stem and seeds, and chop (you should get at least 1/2 cup total).
• 13 preheat oven to 300f.
• 14 heat the oil in a large skillet and cook the onion until tender.
• 15 add the chopped chiles as well as the remaining garlic puree, vinegar, reserved meat broth, sliced jalapenos, jalapeno juice, and bay leaf.
• 16 stir in the shredded meat, and the red chile sauce, black pepper, green olives, chopped tomatoes, and wine, mixing well, and simmer about 10 minutes.
• 17 remove bay leaf.
• 18 place the meat on a shallow baking sheet, cover with foil, and bake at 300f for 1 hour, mixing occasionally.
• 19 serve in warmed tortillas, if desired.