I decided that I was going to try to make some TexMex Barbacoa this weekend. I havent found too much on the forum about barbacoa so I did some research and today I am gonna make a rum at it. Since Cow heads are a little hard to come by around these parts I went with a 3lb Chuck Roast rubbed with Adobo Seasoning and Garlic Power and injected with Garlic Creole. Here is a list of the ingredients:
1 onion chopped
1 Can Chipotle in Adobo Sauce
2 C Diced Tomatoes
4 Cloves Garlic
2 Limes Juiced
2 T Red Wine Vinegar
2 t cumin
1 t oregano
1 C Beef Broth
1/4 C Cilantro
1/2 C Red Wine
S& P
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Looks good Snelly!
I'll have a rum too.
Nice...
Never had Barbacoa. Will trade you a butt for a 1/3rd of that!
Keep us posted on this Snelly Looking good so far
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Here's the beef after 5 hours in the smoker with cherry @ 225. The IT of the beef was at 150. After 5 hours I took out the chuckie and put it oven (225 degrees) in a glass casserole disc with the barbacoa "salsa" until the IT was 200.
For the barbacoa salsa I combined the tomato's, beef broth, red wine, red wine vinegar, onion, garlic, lime juice, thyme, cumin, oregano, S&P and the chipotle peppers in adobo sauce and pureed in the food processor. Man someone should have warned me about the chipotle peppers... whew, what a kick :o :'(. (Sorry no pics)
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When the beef reached 200 after 10 total hours I pulled and mixed some of the barbacoa "salsa" back in.
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I made some black beans and rice for the tacos along with fresh guacamole.
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Here's the taco. Beans and rice, barbacoa, chopped onions, lettuce, sour cream and guacamole.
Oh yeah!!
I am so making this soon.
That looks great.
Wow, that looks great Snelly.
That is some really good looking food!
That all looks GREAT, Snelly!
Yeah --- Chipotle = HOT
I have some of that Chipotle Tabasco - it makes regular tabasco taste like water.
Quote from: hal4uk on April 25, 2010, 09:13:42 AM
That all looks GREAT, Snelly!
Yeah --- Chipotle = HOT
I have some of that Chipotle Tabasco - it makes regular tabasco taste like water.
You must have gotten a different jar than I did. Mine just tasted like smoky tabasco.
Now the habanero Tabasco on the other hand... that is some
stuff!
Looks really good Snelly
I like Tabasco so much, that I bought a BIG bottle of this stuff (before even trying it)...
Maybe this batch didn't get mixed good or something, but it's wayyy hotter than regular tabasco.
The food looks good. I also may try this one.
Hal;
Are you sure you didn't pick up the Tabasco Habanero sauce?
Pretty sure...
I stepped on my tongue. Dammm that looks good!
Quote from: hal4uk on April 25, 2010, 05:42:57 PM
Pretty sure...
That's odd. I find the flavor and heat pretty consistent. Although most of the peppers are now grown in S. American, the company has strict standards on how the peppers are grown, the size and color they are picked at.
Thanks for all the feedback guys...
Overall I really liked the barbacoa. When I first had it Sat. night I thought that next time I made I would turn down the heat a bit and substitute the chipotle with 3 or 4 jalapenos. But I reheated up some last night and it was perfect, even better than the first night. I think the beef marinading in the barbacoa salsa overnight dissipated the heat some and it was really wonderful.
As I said in the first post this recipe is a compilation of many different recipes I found online. The majory of the recipe came form here: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1023838
I would recommend this to everyone on the forum and I am open to any suggestions to make this recipe better. I really wanted to do this post because there is not a lot of information on the forum about barbacoa. I know its not the traditional Mexican barbacao with cow or lamb head, but more of a variation of TexMex style barbacoa. I look forward to more input and some of your results when you try the barbacoa.
That looks GREAT!
Being in the middle of know where and dont get out much, I have never herd of let alone tried Barbacoa.
I so gotta try this.
Thanks for openin my eyes to somethin different Snelly
I personaly don't like Barbacoa because of using the head parts, but I am gonna try this.
It looks great.
Thanks Snelly for the post.
Thanks for the post Snelly. The food looks great.
I believe chipotle is smoked jalapeno. I can't figure out how they get so hot. Maybe the sauce in the can?
Quote from: ArnieM on April 26, 2010, 01:21:15 PM
Thanks for the post Snelly. The food looks great.
I believe chipotle is smoked jalapeno. I can't figure out how they get so hot. Maybe the sauce in the can?
Thats why I think next time I will use sliced jalapeno instead of chipotle.
CRG- I'm not sure if I would like authentic Barbacoa either, but I would like to try it.
Quote from: Habanero Smoker on April 26, 2010, 01:29:25 AM
Quote from: hal4uk on April 25, 2010, 05:42:57 PM
Pretty sure...
That's odd. I find the flavor and heat pretty consistent. Although most of the peppers are now grown in S. American, the company has strict standards on how the peppers are grown, the size and color they are picked at.
Checked the bottle -
I'm positive. And I SWEAR it's wayyyy hotter than regular tabasco.
I can drink tabasco out of the bottle, but NOT this.
Hal,
I hate to go against a fellow Kentuckian but I'm with the other guys on this. My Chipotle Tabasco tastes like a smokey tabasco and I find regular tabasco to be a lot hotter. Maybe you got the extra strength version.
Ditto. I got some of this stuff when it came out, and it's not "hot" at all. (Hal's tolerance for heat is about 10X mine) Your bottle must have been a goof..
Just my 2 cents on the Chipotle Tabasco.
I find the heat the same as the regular Tabasco, just a little thicker and with a hint of smoke.
Was at a business lunch today...
Ordered the "Rajun Cajun" burger (grilled w/cajun spice and pepper jack cheese).
It didn't even begin to hint at hot for me. Nothin'.
Squirt --- You gotta taste this stuff next time you're here...
I musta got the "pulp special" or somethin'...
It's CRAZY BLAZING hot.
BTW - I got a LARGE bottle of Starne's BBQ sauce waiting for ya.
Awrighten.