The barbacoa recipe can be found at the Serious Eats blog here.
I started with two USDA Choice chuck roasts, totaling about 5 pounds, and the Pit Barrel Cooker. I added two small handfuls of cherry chips to the charcoal at the start.
While that was going, I went inside and made the sauce.
I started by cutting up the dry peppers - one ancho, one New Mexico, two cascabels, and one habanero. Here they are after toasting and simmering in chicken broth.
Once the sauce was finished and blended, I put it in the pan with the oxtails and bay leaves to simmer.
After 3 1/2 hours, it was ready. I tried it alone in some corn tortillas. It has a nice flavor and a little heat from the habanero.
I expect it will be even better tomorrow after it has had a chance to rest in the juices.
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