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.

No additional tips available.

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

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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.

Café Pasqual'S Barbacoa

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