I had quite a bit of pulled chuck left from smoking 3 this past weekend. There was a fair amount of it that was still a bit tighter than I would have like too. I got an urge for Mexican tonight so decided to repurpose a lot of it into barbacoa. After a quick check of the pantry it was a go.
Barbacoa sauce:
First up seed and toast the peppers until nice and fragrant.
After toasting add 2 cups chicken stock and simmer until the peppers are nice and soft. Set these aside.
Next up add a little oil to the pan and saute the onions and garlic until nice and soft.
Add the spices and toast for about 30 seconds and then add the chipotle and simmer another minute or so giving it a good stir or two.
Add the balance of the chicken stock and the ACV then simmer cooking down by about 1/2.
After it is reduced remove the bay leaves and combine this with the peppers and liquid set aside earlier. Into the Vitamix it goes to get blended nice and smooth. It is a very rich red sauce. This picture does not do it justice.
Into the Instant Pot it goes along with I am guessing about 4 lbs. of leftover beef chunks and shred. I set the Instant Pot to 30 minutes and did a quick release when finished. This is a great short cut to simmering for hours to infuse the beef with the flavor. Here it is out of the IP.
I wanted to do this burrito style and since we do keto I will use a 100% cheddar shell. Its pretty easy making taco shells this way but when doing burrito or enchilada style dishes it takes a pretty deft hand and quick work to roll without tearing it. Big circle of cheese on parchment paper covered pan. Bake at 400F until the edges begin to brown. Pull and move quick :) Here is the shell fresh out of the oven and getting loaded up with meat.
Quickly rolling using a nice long spatula that is usually out on the Blackstone for griddle action.
Here is the money shot. The burrito is dressed pretty simply with minced pickled jalapeno , some cotija cheese and a chipotle cream sauce. Simple salad to accompany it with shredded lettuce, tomato, avocado and some Mexican crema.
Thats a wrap. This was absolutely bursting with flavor. The homemade sauce starting with the dry peppers is very much worth the work. I used a very similar sauce for a brisket chili I posted here this past winter and it was money as well. As always thanks for looking!!
Barbacoa sauce:
- 4 cups chicken stock
- 4-6 guajillo peppers (I play this by ear based on the size of the peppers)
- 2 arbol if you want to kick up the heat (both these and the guajillo are stemmed and seeded)
- 1 small onion diced fairly fine
- 4 cloves of minced garlic
- 1 tsp Mexican oregano
- 1 tsp cumin
- 1/4 tsp ground clove
- 1/4 tsp cinnamon
- 2 bay leaves
- 1/3 cup apple cider vinegar
- 1/4 cup lime juice
- 3 tbsp finely chopped chipotle and 1 tbsp of adobo
First up seed and toast the peppers until nice and fragrant.
After toasting add 2 cups chicken stock and simmer until the peppers are nice and soft. Set these aside.
Next up add a little oil to the pan and saute the onions and garlic until nice and soft.
Add the spices and toast for about 30 seconds and then add the chipotle and simmer another minute or so giving it a good stir or two.
Add the balance of the chicken stock and the ACV then simmer cooking down by about 1/2.
After it is reduced remove the bay leaves and combine this with the peppers and liquid set aside earlier. Into the Vitamix it goes to get blended nice and smooth. It is a very rich red sauce. This picture does not do it justice.
Into the Instant Pot it goes along with I am guessing about 4 lbs. of leftover beef chunks and shred. I set the Instant Pot to 30 minutes and did a quick release when finished. This is a great short cut to simmering for hours to infuse the beef with the flavor. Here it is out of the IP.
I wanted to do this burrito style and since we do keto I will use a 100% cheddar shell. Its pretty easy making taco shells this way but when doing burrito or enchilada style dishes it takes a pretty deft hand and quick work to roll without tearing it. Big circle of cheese on parchment paper covered pan. Bake at 400F until the edges begin to brown. Pull and move quick :) Here is the shell fresh out of the oven and getting loaded up with meat.
Quickly rolling using a nice long spatula that is usually out on the Blackstone for griddle action.
Here is the money shot. The burrito is dressed pretty simply with minced pickled jalapeno , some cotija cheese and a chipotle cream sauce. Simple salad to accompany it with shredded lettuce, tomato, avocado and some Mexican crema.
Thats a wrap. This was absolutely bursting with flavor. The homemade sauce starting with the dry peppers is very much worth the work. I used a very similar sauce for a brisket chili I posted here this past winter and it was money as well. As always thanks for looking!!