Let’s just talk about the only thing that matters, shall we? X-Men: First Class! Everything about it was absolute perfection. I loved the whole movie, and if they gave out Oscars for action movies (which they should do more often), Michael Fassbender and James McAvoy would both have one, in my opinion. I expect nothing less from the man who is quickly becoming one of my all time favorite directors, Matthew Vaughn, of Kick-Ass and Layer Cake fame. The guy just knows how to make a great action flick. When Magneto picked up that anchor on the boat and whipped it around, I honestly died inside a little bit. I can’t wait to see what Vaughn does next.
I actually made this barbacoa for Kramer’s birthday last month, but I only got around to posting it today! Kramer loves Mexican food, especially barbacoa or machaca. Since it is nearly impossible to find the right ingredients for machaca, barbacoa was the obvious choice. Making it is quite simple: just make a sauce, pour it all over the meat, and cook low and slow for a few hours. The results is some serious melt in your mouth deliciousness. I loved the crispiness of the parts of the barbacoa that were caramelized, paired with the bits that had just the right amount of fat on them for some richness. We blew through this barbacoa during our party, but we still had a bit leftover for breakfast tacos in the morning! I can’t imagine anything better than that.
Puree your sauce ingredients and set aside.
Rub the meat with salt and pepper and sear on all sides over high heat.
Pour the sauce over the meat and stir to combine.
Cover your pot tightly with foil, then add the lid, and put in the oven at 300 degrees F for 3 1/2 hours.
After the allotted time, remove the lid and allow to cook for another hour, so that the liquid can reduce a bit.
When the meat is ready, drain the juices from it.
Shred the meat, then add the juices back in until it has the desired level of moistness.
Serve with your favorite toppings (in my case, pico de gallo, lime, and queso blanco).
- 4 pounds chuck or rump roast
- 4 canned chipotle chiles, with sauce
- 2 jalapeño peppers, minced
- 6 cloves garlic, minced
- ⅓ cup cider vinegar
- juice of 2 limes
- 1 tablespoon ground cumin
- 1 tablespoon fresh oregano, minced
- ½ teaspoon ground cloves
- ¼ teaspoon freshly ground nutmeg
- 2½ teaspoons kosher salt
- 1½ teaspoons ground black pepper
- 1-2 tablespoons olive oil (for cooking)
- ⅔ cup low-sodium chicken/beef/vegetable stock (plus more, if needed)
- 2 bay leaves
- corn or small flour tortillas, warmed in the oven or on the stove
- salsa, pico de gallo, cilantro, lime wedges, and/or queso blanco, for serving
- In a food processor or blender, pulse together the chiles, peppers, garlic, vinegar, lime juice, cumin, oregano, and nutmeg until well blended. Set aside. You can make this ahead of time and store in your fridge for 24 hours until you are ready to cook (as I did).
- Preheat your oven to 300 degrees F. Trim your roast of any large chunks of fat (but don't make it completely clean - some fat is good and makes for tender barbacoa). Cut the roast into 4-6 large hunks and rub all over with salt and pepper. In a large, heavy-bottomed, oven-proof pot, heat your tablespoon of olive oil over high heat. When the oil is hot, add the meat in batches, cooking until browned on all sides, about 8-10 minutes. Don't add it all in at the same time, because this will steam the meat instead of searing it.
- Pour the sauce over the meat and mix to coat well. Add in the stock and bay leaves, and keep the heat on high until the mixture comes to a boil. Lower the heat to medium and cover the pot tightly with foil, then cover with the lid. This will ensure that you have a good seal on your pot, especially if you have one that has been warped by heat during other cooking endeavors, such as mine has. Put the pot in the oven and cook for 3½ hours. After this time, take the pot out of the oven, stir everything, and place it back in the oven, uncovered, so that the liquid can evaporate a bit.
- When the meat is cooked, remove it from the oven and skim any fat off of the liquid, if you can. Move the meat to a large cutting board or a large bowl, and pour the juices into another bowl. Place the meat back in the pot, and shred with two forks. Turn the heat on the stove up to medium, and cook the barbacoa a bit, to caramelize it, for about 8 minutes. When ready, add in some of the juices, about ¼ cup at a time, until you have the level of liquid that you prefer. You can save the leftover juices to add back in if you plan to eat them as leftovers, or reduce it a bit for a sauce. Serve on warmed corn or flour tortillas and top with your favorite toppings, such as pico de gallo, onions, cilantro, queso blanco, or some other kind of salsa.