El Charro Barbacoa

1. 1

   In an 8-quart stock pot, bring water to the boil, add meat, garlic puree, spice pouch and salt.

2. 2

   Bring to the boil again, skim scum, reduce heat and simmer 1 hour, or until the meat is tender, frequently removing scum.

3. 3

   Remove meat and cool enough to handle.

4. 4

   Discard spice pouch; reserve liquid.

5. 5

   With fingers, shred the meat finely.

6. 6

   In a large skillet, heat oil and saute green chile, onion, garlic puree, vinegar, broth and jalapeno.

7. 7

   Add bay leaf.

8. 8

   Add shredded meat and the rest of the ingredients.

9. 9

   Simmer until flavors blend, about 10 minutes.

10. 10

    Place seasoned meat in a large, shallow baking pan and bake at 300F (150C) for about 1 hour, stirring occasionally.

No additional tips available.