SALCHICHAS A LA BARBACOA ESTILO MEMPHIS
Envueltos en tocino y cubiertos con salsa a la barbacoa HEINZ BBQ sauce, cebollas verdes y queso desmenuzado, estas salchichas tienen una deliciosa apariencia casera.
Provided by My Food and Family
Categories Casa
Time 20m
Yield 4 porciones
Number Of Ingredients 6
Steps:
- Calienta la parrilla a fuego medio.
- Envuelve las salchichas con el tocino de forma apretada.
- Asa las salchichas de 10 a 12 minutos o hasta que el tocino esté crujiente y las salchichas se calienten por completo, dándoles la vuelta frecuentemente y agregando los panecillos, en los últimos minutos, con los lados cortados hacia abajo en la parrilla, para tostarlos hasta que estén dorados.
- Escurre las salchichas en toallas de papel. Rellena los panecillos con las salchichas; cubre con la salsa para asar, las cebollas y el queso.
Nutrition Facts : Calories 400, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BEEF BARBACOA (BARBACOA DE RES)
Tender beef brisket in a flavorful guajillo sauce with Mexican seasonings. This is the quick pressure cooker version of the traditional recipe from Guadalajara, where the meat is slowly cooked in an underground oven. [Recipe originally submitted to Allrecipes.com.mx]
Provided by mega2408
Categories World Cuisine Recipes Latin American Mexican
Time 2h5m
Yield 6
Number Of Ingredients 19
Steps:
- Place brisket in a stovetop pressure cooker. Add onion, garlic, bay leaves, and salt; cover with water. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 60 minutes.
- Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
- Remove brisket from the pressure cooker and shred with 2 forks. Strain the cooking liquid, discarding solids. Measure 2 cups for the barbacoa sauce and save the rest for another use.
- Combine guajillo chile peppers and ancho chile peppers in a saucepan. Cover with water, bring to a boil, and cook for 5 minutes. Remove from heat and let stand in the hot water until softened, about 5 minutes. Drain.
- Combine softened chile peppers, vinegar, garlic, cloves, allspice, black pepper, oregano, thyme, cumin, ginger, cinnamon and reserved 2 cups cooking liquid; blend until thick and very smooth.
- Pour sauce into a heavy-bottomed pot over medium heat and season with salt. Bring to a soft boil; reduce the heat to low. Stir in shredded beef, coating completely with sauce. Cover pot and cook until flavors combine, at least 30 minutes and up to 1 hour.
Nutrition Facts : Calories 173.4 calories, Carbohydrate 6.4 g, Cholesterol 53.2 mg, Fat 5.4 g, Fiber 1.2 g, Protein 24.2 g, SaturatedFat 2.1 g, Sodium 1517.4 mg, Sugar 2.1 g
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