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Barbacoa is the second of this author's books I've read (the first being Day of the Dead) and I absolutely love his storytelling. That being said, this was another exceptionally well-written story. It weaves together two parallel stories from different time periods Barbacoa is the second of this.
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Ingredients requirements - Barbacoa, A Love Story:
- Get 2 tbsp for olive oil, extra virgin
- Prepare 4 lb for pork loin, center cut
- You need 2 large of white onions, thinly sliced
- Take 1 - poblano pepper, thinly sliced
- Give 2 medium of bell peppers, thinly sliced
- You need 3 tbsp of minced garlic
- Provide 1 can - 4 oz Chipotle peppers
- You need 4 for Chipotle peppers, according to desired heat
- Make ready 2 tbsp - sauce from Chipotle peppers
- Need 2 cup beef stock
- Need 2 - juiced limes, I only had lemons on hand today
- Provide 1 can for fire roasted tomatoes, drained
- Get 1 cup Ginger ale (…or chicken broth)
- Get 1 for salt, only after shredded
Tender shredded meat flavored with lime and chiles makes a delicious filling for tortillas or topping for a burrito bowl. Lamb barbacoa: a special spring treat Is there a reason why we Texans don't eat much lamb? Barbacoa is a rock and roll band based out of Ohio.
Barbacoa, A Love Story how to cook:
- Collect all ingredients
- Heat oil in pan on med/high. Brown pork loin on all sides.
- Put your pork in the crock pot
- In the same pan with all the porky goodness, sauteé your onions
- In your blender add half your onion, all of the garlic, and Chipotle peppers. I just add the entire can/jar, we like heat
- Blend those babies up
- Pour in with your pork.
- Drain the tomatoes, dump into the blender. Squeeze the heck out of your limes/lemons into the blender. Take out seeds if they sneak in.
- A thinner sauce than earlier.
- Pour it in with the pork and the Chipotle sauce
- Add beef broth
- Add ginger ale or chicken broth, I like ginger ale
- Cook on high for 5 hrs
- Remove when fork tender
- Shred that beast apart like so
- Return to juices in crock pot
- While you wait sauteé peppers and onions. Use some of the pork juice to sweat them (or serve raw, they are beautiful either way)
- Remove about 2 cups liquid, but reserve for storing and reheating leftovers (pain in the butt, but you'll thank me)
- You're ready to serve up some beautiful barbacoa pork
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