Barbacoa At Home | Pati Jinich | Pati's Mexican Table

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork can be more affordable.

chipotle peppers

🥗Healthier: smoked paprika

💰Cheaper: canned jalapeños

Smoked paprika provides a similar smoky flavor.

Cut beef ribs and top sirloin into pieces.

Rinse hands after cutting meat.

Add half of an onion to the pot.

Cut a tomato into quarters and add to the pot.

Add two jalapeños cut into chunks.

Peel three garlic cloves and add to the pot.

Add two sprigs of rosemary and three bay leaves to the pot.

Add a generous tablespoon of salt and a teaspoon of pepper.

Measure and add 3 1/2 cups of water to the pot.

Cover the pot and cook for an hour over medium heat.

Prepare tomatillos, two jalapeños, and a serrano for roasting.

Char-roast the vegetables under the broiler for 3 to 4 minutes per side.

Toast cumin and oregano spices to unlock their flavor.

After cooking the barbacoa for a while, cut a potato into quarters and add it to the pot.

Remove roasted vegetables from the oven and add everything to the pot.

Add toasted spices and peel garlic cloves before adding them to the pot.

Mix in fresh chopped cilantro with the ingredients in the pot.

For the second salsa, use half a pound of tomatillos and half a pound of ripe Roma tomatoes.

Add three garlic cloves and 12 chile de árbol to the pot for the salsa.

Cook the salsa ingredients until the tomatoes and tomatillos become mushy and the garlic softens.

Cooking Techniques

Equipment Needed

Spice Level: