Monday, September 17, 2012

Our Barbacoa

Barbacoa is a roasting/braising technique used throughout the Caribbean.  Traditionally it referred to the use of a whole animal, often a goat.  However, somewhere along the line it came to be the term for Mexican pot roast.  So, as much as I would like to roast a whole goat in my back yard, this is recipe is for a Latin-style pot roast slow cooked until everything literally melts together.  It is the perfect thing for the cooler weather and approaching autumn.

Our Barbacoa
~2 lb beef shoulder roast, cap fat removed if still on
1 14oz can crushed tomatoes
2 lrg cubanelle peppers, sliced  (or 1 lrg green bell pepper)
1 lrg clove of garlic, roughly chopped
1 chipotle in adobo, roughly chopped
salt and pepper

   Liberally salt and pepper beef.  I cut my roast in 3 pieces for faster cooking.  Place in Crock Pot.  Add the rest of the ingredients.
   Cook on HI for about 3 hours, until beef easily shreds apart.  (LO for 6-8 hours).
   Serve as you like.  Surprise, surprise, we made ours into tacos.
   Serves 4-6.

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