Café Pasqual'S Barbacoa Recipe

Name: Café Pasqual'S Barbacoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound onions, peeled and diced; 1 pound firm-ripe tomatoes, rinsed, cored, and chopped; 4 cloves garlic, peeled and minced; 3 ounces fresh jalapeno chilies (about 4 total), rinsed, stemmed, seeded, and quartered lengthwise; 2 dried bay leaves; 1 cup fat-skimmed chicken broth; 1/2 cup lime juice; 2 tablespoons white wine vinegar; 2 teaspoons dried thyme; 2 teaspoons ground cumin; 1 teaspoon dried Mexican or regular oregano; About 1 teaspoon salt; 1/2 teaspoon coarse-ground pepper; 1 boned, tied beef chuck or boned pork shoulder or butt (4 to 5 lb.)

Servings: persons

1 pound onions, peeled and diced
1 pound firm-ripe tomatoes, rinsed, cored, and chopped
4 cloves garlic, peeled and minced
3 ounces fresh jalapeno chilies (about 4 total), rinsed, stemmed, seeded, and quartered lengthwise
2 dried bay leaves
1 cup fat-skimmed chicken broth
1/2 cup lime juice
2 tablespoons white wine vinegar
2 teaspoons dried thyme
2 teaspoons ground cumin
1 teaspoon dried Mexican or regular oregano
About 1 teaspoon salt
1/2 teaspoon coarse-ground pepper
1 boned, tied beef chuck or boned pork shoulder or butt (4 to 5 lb.)

1
In a 9- by 13-inch pan, mix onions, tomatoes, garlic, jalapenos, bay leaves, chicken broth, lime juice, vinegar, thyme, cumin, oregano, 1 teaspoon salt, and pepper. Rinse meat, place in pan, and turn to coat. Cover and chill at least 3 hours or up to 1 day, turning meat occasionally. Seal pan with foil.
2
Bake in a 300u00b0 oven until meat is tender enough to pull apart easily, 4 to 5 hours. Supporting with 2 slotted spoons, transfer meat to a platter. Pour pan juices through a strainer into a 12-inch frying pan or a 5- to 6-quart pan (discard bay leaves; reserve remaining vegetable mixture); skim and discard fat. Boil juices over high heat until reduced to 1 cup, 25 to 30 minutes.
3
When meat is cool enough to handle, in about 10 minutes, discard string. Use 2 forks or your fingers to pull meat into shreds; discard fat and connective tissue. Add meat and reserved vegetable mixture to pan with juices. Stir occasionally over medium heat until steaming, about 5 minutes. Season to taste with salt.
4
Nutritional analysis per 1/2 cup.

257

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound onions, peeled and diced, 1 pound firm-ripe tomatoes, rinsed, cored, and chopped, 4 cloves garlic, peeled and minced, 3 ounces fresh jalapeno chilies (about 4 total), rinsed, stemmed, seeded, and quartered lengthwise, and more.

Yes, Café Pasqual'S Barbacoa falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Café Pasqual'S Barbacoa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions