Barbacoa is a method of cooking meat in which it is stewed in mixtures of bright spices for a long time, until will not begin to break down into fibers. He comes from the Caribbean islands where traditional barbacoa are cooked in earthen ovens, and very popular in mexico. There beef barbacoa – a popular tacos ingredient. To cook it in more modern conditions, it is not necessary to dig a hole in the ground, but you can use grilling, organizing an indirect heat zone, where the meat is in a spicy sauce will be stewed for 2-3 hours. Then shredded meat put on corn tortillas, add onions, herbs and others vegetables to taste and enjoy the amazing tacos. Share with друзьями: 
Time: 3 час. 35 minutes Difficulty: easy. Servings: 6-8. Measured containers are used in recipes. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 small red onions
- 1 tomato Cream, cut lengthwise in half
- 1/4 Art. vegetable oil + extra to sprinkle
- 1/3 Art. coarsely chopped cilantro
- 2 tsp smoked paprika
- 2 tsp brown sugar
- 3/4 tsp ground zira
- 0.5 tsp dried oregano
- 2 cloves of garlic, chopped
- 2 medium chipotle peppers in adobo sauce
- 3/4 Art. + 1 tbsp. l cider vinegar
- 1.3 kg beef scapula, cut into pieces of 5 cm.
- Grilled corn tortillas for serving
- For serving: sliced avocado, cilantro leaves, sour cream
Recipes with similar ingredients: red onion, plum tomatoes, cilantro, paprika, brown sugar, cumin, oregano, garlic, pepper chipotle in adobo sauce, apple cider vinegar, beef, tortilla, Avocado, sour cream
Recipe preparation:
- Preheat the grill, preparing areas for indirect and direct heat.
- For gas grills with 3 or more burners: turn on all burners over medium high heat; after about 15 minutes turn off one of the medium burners and turn down the heat to the rest average.
- For charcoal grills: lay out one complete starter burnt coal on one side of the grill. Install the grease pan on the other hand, to avoid ignition.
- Cut the onion in half and peel. Cut one half into two slices. Chop the remaining half of the onion half rings 0.3 cm thick and set aside for pickling. Fill in halves of tomatoes and onion slices with vegetable oil, salt and pepper. Fry tomatoes and onion slices on the hot side grill, cover, until dark marks from the grill appear, about 5 minutes on each side.
- Put fried tomatoes and onions in a food processor along with 1/4 Art. vegetable oil, chopped cilantro, smoked paprika, brown sugar, zira, oregano, garlic, chipotle pepper, 1 tbsp. l vinegar, 2 tsp. salt and 0.5 tsp black pepper. Grind to obtaining a homogeneous mass. Pour into a large bowl and add slices of beef. Pepper.
- Lay out a large two-layer sheet on a table with a wide, heavy-duty foil. Put the beef in the center. When using ordinary foil divide the beef into 2 rolls of foil. Flatten short sides Foil together and fold twice to seal them; then fold other sides to make a bundle, leaving inside a place for couple. Put in the indirect heat zone on the grill and cover. Cook until the meat is soft and easy to disintegrate. on fiber, 2.5-3 hours.
- Meanwhile, in a small saucepan, mix 3/4 tbsp. vinegar, 3/4 Art. water and 1.5 tsp salt and heat over moderate heat. When the liquid begins to boil, mix the shelved chopped onions and turn off the fire. Cool the mixture completely and refrigerate. until ready to serve.
- Grind the beef with forks into fibers and return it to the sauce; mix well to cover all meat. Serve with warm tortillas, pickled red onions and other toppings on desire.
