Rick Bayless Barbacoa Sauce Recipes

SLOW-COOKER BARBACOA

Steps:

• Cut a slit in the side of each garlic clove. Place them in a microwaveable bowl, cover with plastic wrap, poke holes in the top and microwave for 30 seconds on high. Cool until handleable, then slip off the papery husks.
• One by one, drop the garlic cloves into a running food processor, letting each get thoroughly chopped before adding the next. Add the chile powder, cumin, black pepper, vinegar, salt and water and pulse to blend.
• Place the meat in a large crock pot. Scrape the marinade onto the meat, then spread it sloppily over the top and sides. Pour enough water into the slow-cooker to cover the lower 1/2 inch of roast. Cover and slow cook on high for 6 hours or until meat is tender. Carefully remove meat with a slotted spoon onto a large plate, pulling away the bones.
• Degrease the cooking broth and boil it down in a saucepan to concentrate the flavors. Ladle it over the meat and garnish with the onions and cilantro.

FRONTERA BEEF BARBACOA SLOW-COOKING SAUCE

Steps:

• Ideal slow cooker size: 4-Quart.
• Cut beef into chunks, brown in oil and add to slow cooker along with the slices of onion and sauce.
• Or if you are feeling really lazy, just put the raw beef, onions and sauce in the slow cooker.
• Cover and cook on LOW for 6 to 8 hours or until fork-tender.
• Transfer the meat from the slow cooker to a rimmed baking sheet. Use two forks to pull the meat apart. Discard the fat. Place the shredded barbacoa beef in large bowl and ladle the cooking liquid over the top a few scoops at a time. (You want the meat to hold the liquid but not swim in it. You probably won't need all the cooking liquid. Season to taste with salt.
• To keep the barbacoa warm, you can return the shredded beef to your slow cooker and keep it warm on the WARM setting.
• Serve with fresh tortillas, chopped onion, cilantro, and salsa.

RICK BAYLESS SHREDDED BEEF

Steps:

• In a medium saucepan set over medium heat, combine the meat with 2 quarts salted water, about 1/3 of the onions, and half of the garlic and simmer until the meat is very tender, about 1 1/2 hours. Strain, reserving the broth for another use. When the meat is cool enough to handle, shred it into coarse strands with your fingers or 2 forks--don't worry that there are bits of onion and garlic mixed with the meat.
• Wash and dry the saucepan, set it over medium heat and add 1 tablespoon oil. When the oil is hot, add half of the remaining onions and cook until golden, about 6 minutes, then stir in the remaining garlic and cook for another minute. Add the tomatoes and chiles and cook until most of the juice has evaporated, about 3 minutes. Stir in the shredded meat and simmer for a few more minutes, then taste and season with about 1/2 teaspoon salt. Remove from the heat.