A few weeks ago a co-worker of my husband gave him 3 deer hind-quarters where he had went hunting that past week-end. With our little freezer on our fridge we couldn’t hold but 2 of them so we gave away one of those. One of them we made Barbacoa for Thanksgiving and yesterday we made Barbacoa for ourselves.
The first time we made it is a way of tradition for almost all Mexico. We just steamed it in a steamer while wrapped in aluminum foil. (In Mexico they steam it in a pit dug in the ground lined with stones). But this weekend we made it the way folks in Guadalajara make it. It’s rather quite easy. And it’s very delicious. I will add the recipe later on when I get a little more time. It’s early morning and I have homework to do. I just wanted to at least get the picture of it up on here and tell everyone about it.
- 2-4 lbs. beef or deer
- 1 lg. onion
- 6-8 guajillo chilis
- 1 tbsp. clove (whole)
- 1 tbsp. black pepper (whole)
- 2-3 lg. cloves garlic
- 1/4 c. oil
- 1 tbsp. salt
- Cilantro (chop 1/4 of a bunch)
Rinse meat cleaning it thoroughly adding it to large pot of water also adding 1/2 the onion, 1/2 the salt, and cilantro cooking till done (2-3 hours).
Separately prepare the rest:
- Take your Guajillo chilies putting them in water let them soak about an hour.
- In a blender add chilies, other 1/2 of onion, garlic, other 1/2 of salt, black pepper, and clove. and 2 Cs. stock from meat blend well.
- In a small pot add oil and ingredients from blender, bring to a boil stirring often then reduce heat simmering 15-20 minutes stirring occasionally.
- Add your sauce to the meat stirring in well, let cook till done adding salt to your liking.
- Chop more cilantro finely, chop another onion finely adding together in a bowl.
- Heat tortillas until soft, add meat to tortilla then dipping into stock in pot wet tortilla with sauce then fry taco on each side in a non-skillet with minimal oil.
- With crunchy tacos on plate slightly open them adding chopped mix of onion & cilantro. Also top with some of Tia Lavoria’s Salsa.