Authentic Mexican” BARBACOA” #AuthebticMexicanBarbacoa

Press down California chilis to toast the outside without burning them, using a tortilla warmer or skillet.

Cut off the tops of the toasted chilis and slice them open to remove the seeds, shaking them out.

Add tomatillos to the pot, removing the husk and adding the whole thing.

Cut off the ends of the tomatoes and add them whole to the pot.

Chop half of the onion and add it to the pot, saving the other half for later.

Add the toasted chilis to the pot with the other ingredients.

Break down garlic and add a lot to the pot for flavor, estimating about a tablespoon for the amount of meat being used.

Add about a tablespoon of cumin and a tablespoon of oregano to the pot, adjusting to taste.

Add just enough water to barely cover the ingredients in the pot, allowing the vegetables to release juice while cooking.

Bring the pot to a boil and then let it cool after boiling for about 10-15 minutes until everything is soft.

Cut the chuck roast into bite-sized pieces and set aside.

Chop more onion and cilantro finely, mixing them together and refrigerating until needed as a condiment.

Once the vegetables are soft and falling apart, remove them from the pot and blend until smooth, avoiding large pulp pieces.

Add the meat to the blended salsa in the pot, ensuring it floats slightly in the sauce.

Add bay leaves to the pot, estimating about six bay leaves for every pound of meat used.

Mix everything in the pot to ensure the meat separates and the bay leaves are submerged in the sauce.

Bring the pot back to a rolling boil, then reduce heat and let it simmer for 2 to 3 hours until the meat falls apart.

Equipment Needed

Dietary

Allergens