Prueba esta rica, BARBACOA, CASERA, Receta # 348, barbacoa en olla
Recipes in this Video
Barbacoa has its roots in Mexico, traditionally made with lamb or goat, and cooked in a pit covered with maguey leaves. It symbolizes communal gatherings and celebrations, often served at special occasions. Today, barbacoa has evolved and is enjoyed globally, with variations that include different meats and cooking methods.
Ingredients
- ●beef chuck roast
- ●onion
- ●garlic
- ●bay leaves
- ●cumin
- ●oregano
- ●black pepper
- ●salt
- ●chipotle peppers
- ●lime juice
- ●beef broth
- ●corn tortillas
- ●cilantro
- ●radishes
- ●avocado
Instructions
- 1Preheat the oven to 300°F.
- 2Season the beef chuck roast generously with salt, black pepper, cumin, and oregano.
- 3Heat a large Dutch oven over medium-high heat and sear the beef on all sides until browned, about 3-4 minutes per side.
- 4Remove the beef and set aside. In the same pot, add chopped onion and garlic, sautéing until fragrant, about 2-3 minutes.
- 5Add chipotle peppers, lime juice, and beef broth to the pot, stirring to combine.
- 6Return the beef to the pot and add bay leaves.
- 7Cover the pot and transfer it to the oven. Cook for 4-5 hours until the meat is tender and easily shredded.
- 8Remove the pot from the oven and let it rest for 15 minutes.
- 9Shred the beef using two forks and mix it with the cooking juices.
- 10Warm the corn tortillas in a dry skillet over medium heat until pliable.
- 11Assemble tacos by placing shredded beef on tortillas and topping with cilantro, diced radishes, and avocado.
- 12Serve with lime wedges on the side.
Carnitas, meaning 'little meats' in Spanish, is a traditional Mexican dish that originated in the state of Michoacán. It is typically made by braising pork in its own fat until tender and then crisping it up. Carnitas are often served in tacos or burritos and are a staple in Mexican cuisine, celebrated for their rich flavor and versatility.
Ingredients
- ●pork shoulder
- ●orange juice
- ●lime juice
- ●garlic
- ●onion
- ●bay leaves
- ●cumin
- ●salt
- ●pepper
- ●lard
Instructions
- 1Cut the pork shoulder into large chunks.
- 2Season the pork with salt, pepper, cumin, and garlic.
- 3In a large pot, heat lard over medium heat.
- 4Add the pork chunks and sear until browned on all sides.
- 5Pour in the orange juice and lime juice, then add onion and bay leaves.
- 6Cover and simmer on low heat for several hours until the pork is tender.
- 7Remove the pork and shred it using two forks.
- 8Increase heat and reduce the cooking liquid until thickened.
- 9Return the shredded pork to the pot and mix well with the reduced liquid.
- 10Serve with tortillas, cilantro, and lime.
Ingredient Alternatives
pork shoulder
Healthier: pork tenderloin
Cheaper: pork butt
Pork tenderloin is leaner, while pork butt is often less expensive.
lard
Healthier: olive oil
Cheaper: vegetable oil
Olive oil is healthier, while vegetable oil can be more budget-friendly.
Techniques
Equipment
Also Known As
Atole de Masa is a traditional Mexican drink made from masa harina, often enjoyed during breakfast or as a comforting snack.
Ingredients
- ●2 cups masa harina
- ●4 cups water
- ●1/2 cup sugar
- ●1/2 tsp cinnamon
- ●1/4 tsp salt
- ●1 tsp vanilla extract
- ●2 cups milk (or almond milk for a vegan option)
Instructions
- 1In a large pot, combine the masa harina and 1 cup of water, stirring until smooth to create a masa paste.
- 2Gradually add the remaining 3 cups of water to the pot, stirring continuously to avoid lumps.
- 3Place the pot over medium heat and cook the mixture, stirring frequently, until it thickens (about 10-15 minutes).
- 4Add the sugar, cinnamon, and salt to the thickened masa mixture, stirring until well combined.
- 5Pour in the milk (or almond milk) and continue to cook for another 5-10 minutes, stirring until the mixture is heated through and creamy.
- 6Remove from heat and stir in the vanilla extract.
- 7Taste and adjust sweetness if necessary by adding more sugar.
- 8Serve hot in mugs or bowls, optionally garnished with a sprinkle of cinnamon.
Equipment