Salsa De Baracoa Southwestern Barbecue Sauce Recipes

SALSA IMPERTI POR BARBACOA

Steps:

• Combine all and bring to a boil over medium heat. Simmer over low heat 15 minutes. Let cool, place in container, and refrigerate.
• The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.

SALSA DE BARACOA - SOUTHWESTERN BARBECUE SAUCE

Steps:

• Cook onion and garlic in oil until tender; add remaining ingredients and boil for 5 minutes or until thick.
• Pour over broiling or roasting meat OR use as a sauce for reheating cold cooked meat.
• Serve hot.

BARBACOA

Steps:

• Heat a heavy skillet over medium heat. Place the dried guajillo chiles into the skillet and cook, turning occasionally, until the color changes and the chiles have puffed, about 5 minutes. Set the chiles aside to cool for a moment. Meanwhile, toast the cumin and cloves in the hot skillet until the cumin seeds begin to pop; remove from the pan and set aside. Remove and discard the stems, seeds, and veins of the chiles, and place into a small bowl. Pour the boiling water over top, and cover. Let the chiles soak for 1 hour.
• Grind the toasted cumin and cloves into a powder, and place into a blender. Add the ancho chile powder, onion, garlic, oregano, thyme, vinegar, and lime juice. Remove the chiles from the soaking water, and place into the blender along with 1/3 cup of the soaking liquid. Cover, and blend until a smooth paste forms.
• Place the beef roast into a mixing bowl, and pour the guajillo chile past over top. Coat the roast on all sides with the paste, then cover the bowl with plastic wrap. Marinate in the refrigerator overnight.
• Preheat an oven to 325 degrees F (165 degrees C).
• Transfer the roast and marinade to a roasting pan, and arrange the bay leaves over top. Cover tightly with aluminum foil. Bake in the preheated oven until the meat is very tender and is easily pulled apart with a fork, about 6 hours. Let stand, covered, at room temperature for 1 hour before discarding the bay leaves and shredding with two forks.

BBQ SALSA

Steps:

• Use an extremely sharp knife and slice the onion into matchstick sized strips; and the yellow pepper, and jalapeños into rice sized pieces. You may remove the seeds and ribs of the jalapeños if you prefer a milder taste.
• Mix all ingredients in a bowl and serve.

SOUTHWESTERN PESTO SAUCE

Steps:

• Place cheese, garlic, and jalapeño pepper in a blender container or a food processor bowl.
• Cover, blend or process until finely grated.
• Add chili peppers, nuts, parsley and cilantro.
• With machine running slowly, gradually add oil.
• Blend until nearly smooth.
• Set aside 1 cup for pork roast.
• Freeze remaining pesto for up to a month.
• Note: Always keep in mind that the chili's contain oils, and that they can burn your skin, and your eyes; wear gloves or wash your hands often.

SOUTHWESTERN BARBECUE SAUCE

Steps:

• Combine all ingredients in saucepan.
• bring to boil and cook on low for 10 minutes.