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BARBACOA DE RES CON CONSOMÉ

Picture for BARBACOA DE RES CON CONSOMÉ

244,823 views  Introducing Season 2 of Pruébalo with Rick Martinez! In this episode, Rick is tasting and making gringas de barbacoa and barbacoa tacos.

US

original

metric

INGREDIENTS

for the Adobo Ingredients:

for the Adobo Ingredients:

chiles guajillo (about 4 large), stemmed and seeded

30 g chiles guajillo (about 4 large), stemmed and seeded

chiles pasilla (about 2 large), stemmed and seeded

22 g chiles pasilla (about 2 large), stemmed and seeded

chiles ancho (about 2 large), stemmed and seeded

35 g chiles ancho (about 2 large), stemmed and seeded

chiles morita (about 8 medium), stemmed

14 g chiles morita (about 8 medium), stemmed

water

¾ cup water

medium white onion, roughly chopped

0.25 medium white onion, roughly chopped

garlic cloves, peeled

5 garlic cloves, peeled

black peppercorn

1 teaspoon black peppercorn

whole allspice

1 teaspoon whole allspice

dried or fresh thyme leaves

1 teaspoon dried or fresh thyme leaves

dried oregano, preferably Mexican

1 teaspoon dried oregano, preferably Mexican

whole or ground cumin seed

¼ teaspoon whole or ground cumin seed

cloves

2 whole cloves

fresh or dried bay leaves

3 fresh or dried bay leaves

large avocado leaves (optional)

2 large avocado leaves (optional)

3 canela stick, preferably Ceylon

½ inch 3 canela stick, preferably Ceylon

apple cider vinegar

¼ cup apple cider vinegar

extra virgin olive oil

¼ cup extra virgin olive oil

unflavored fresh pulque (optional, if not using, substitute 1/4 cup tequila and 1/2 cup water)

¾ cup unflavored fresh pulque (optional, if not using, substitute 1/4 cup tequila and 1/2 cup water)

sea salt or 3 tablespoons plus 1 teaspoon diamond crystal kosher salt

40 g sea salt or 3 tablespoons plus 1 teaspoon diamond crystal kosher salt

kg/4 boneless or 2.3 kg/5 lbs. bone in, beef ribs (ribs cut into 3” pieces), shank, shoulder, chuck roast or brisket

1 ¾ lbs. kg/4 boneless or 2.3 kg/5 lbs. bone in, beef ribs (ribs cut into 3” pieces), shank, shoulder, chuck roast or brisket

for the Consomé

for the Consomé

dried garbanzo beans, picked through, rinsed and dried

125 g dried garbanzo beans, picked through, rinsed and dried

baking soda

1 ½ teaspoon baking soda

salt

1 tsp salt

medium chiles Anaheim, cubanelle or poblano, stemmed seeded and chopped

3 medium chiles Anaheim, cubanelle or poblano, stemmed seeded and chopped

medium carrots, chopped

2 medium carrots, chopped

chambray or spring onions or scallion, root end trimmed

2 chambray or spring onions or scallion, root end trimmed

garlic cloves, chopped

3 garlic cloves, chopped

cilantro (or parsley) and tender stems

1 cup cilantro (or parsley) and tender stems

avocado leaf or 2 bay leaves

1 avocado leaf or 2 bay leaves

sea salt

2 tsp sea salt

water

5 cups water

large banana leaves

4 large banana leaves

g/1 masa (optional)

453 lb. g/1 masa (optional)

for the Gringas

for the Gringas

flour tortillas

8 flour tortillas

shredded queso Oaxaca

4 ounces shredded queso Oaxaca

For the Serving

For the Serving

Warm corn tortillas

Warm corn tortillas

Chopped onion

Chopped onion

Chopped cilantro

Chopped cilantro

Lime wedges

Lime wedges

salsa verde tatemada

salsa verde tatemada

DIRECTIONS

1.

for the Adobo Method

1.

Bring guajillo, pasilla, ancho, morita and water to a boil in a medium saucepan over high heat, cover, remove from heat and let sit until chiles are very tender, about 20 minutes.

chiles guajillo (about 4 large), stemmed and seeded

30 g chiles guajillo (about 4 large), stemmed and seeded

chiles pasilla (about 2 large), stemmed and seeded

22 g chiles pasilla (about 2 large), stemmed and seeded

chiles ancho (about 2 large), stemmed and seeded

35 g chiles ancho (about 2 large), stemmed and seeded

chiles morita (about 8 medium), stemmed

14 g chiles morita (about 8 medium), stemmed

water

¾ cup water

2.

Transfer to the jar of a blender and add onion, garlic, peppercorn, allspice, thyme, oregano, cumin, cloves, bay leaves, avocado leaves, canela, vinegar, oil, pulque and salt. Blend, starting low and increasing to high, until completely smooth.

medium white onion, roughly chopped

0.25 medium white onion, roughly chopped

garlic cloves, peeled

5 garlic cloves, peeled

black peppercorn

1 teaspoon black peppercorn

whole allspice

1 teaspoon whole allspice

dried or fresh thyme leaves

1 teaspoon dried or fresh thyme leaves

dried oregano, preferably Mexican

1 teaspoon dried oregano, preferably Mexican

whole or ground cumin seed

¼ teaspoon whole or ground cumin seed

cloves

2 whole cloves

fresh or dried bay leaves

3 fresh or dried bay leaves

large avocado leaves (optional)

2 large avocado leaves (optional)

3 canela stick, preferably Ceylon

½ inch 3 canela stick, preferably Ceylon

apple cider vinegar

¼ cup apple cider vinegar

extra virgin olive oil

¼ cup extra virgin olive oil

unflavored fresh pulque (optional, if not using, substitute 1/4 cup tequila and 1/2 cup water)

¾ cup unflavored fresh pulque (optional, if not using, substitute 1/4 cup tequila and 1/2 cup water)

sea salt or 3 tablespoons plus 1 teaspoon diamond crystal kosher salt

40 g sea salt or 3 tablespoons plus 1 teaspoon diamond crystal kosher salt

3.

Transfer to a large bowl and toss beef in adobo until completely coated. Cover tightly with plastic wrap and refrigerate for at least 3 hours and up to 2 days.

kg/4 boneless or 2.3 kg/5 lbs. bone in, beef ribs (ribs cut into 3” pieces), shank, shoulder, chuck roast or brisket

1 ¾ lbs. kg/4 boneless or 2.3 kg/5 lbs. bone in, beef ribs (ribs cut into 3” pieces), shank, shoulder, chuck roast or brisket

4.

for the Consomé Method

1.

Place garbanzos in a medium bowl and cover with 3 inches of water. Stir in baking soda and salt. Cover with plastic and let sit at room temperature for at least 8 hours and up to 24.

dried garbanzo beans, picked through, rinsed and dried

125 g dried garbanzo beans, picked through, rinsed and dried

baking soda

1 ½ teaspoon baking soda

medium chiles Anaheim, cubanelle or poblano, stemmed seeded and chopped

3 medium chiles Anaheim, cubanelle or poblano, stemmed seeded and chopped

salt

1 tsp salt

2.

Unfold a banana leaf (it should be 2 to 3 feet long). If you have gas burners, heat one gas burner on high. Hold the leaf at each end and very slowly move the leaf over the flame, leaving it in one place until you see light discoloration coming through the top.

large banana leaves

1 large banana leaves

3.

Continue moving the leaf slowly for 3 to 7 seconds to see char marks in one spot, or until the entire leaf is very lightly charred. Repeat with the remaining banana leaves. If you don’t have gas burners, unfold the leaves and place them in a large stockpot. Cover with water and bring to a boil. Cook for 3 minutes to soften, then drain, cool, and pat dry.

large banana leaves

large banana leaves

4.

Arrange a rack in the lower third of the oven and preheat to 250°F. Rinse and drain the soaked garbanzos, then transfer to a large clay cazuela or dutch oven. Top with chiles, carrots, onion, garlic, cilantro, avocado leaf and remaining salt; cover with water. Place the roasted banana leaves over the top of the water and vegetables, folding or trimming as necessary. There should be about 3 layers of leaves over the consomé. Place marinated beef and adobo over the top and arrange in the center. Top with more leaves folding over the sides to seal the meat like a package. It’s ok if it is not tightly wrapped.

medium carrots, chopped

2 medium carrots, chopped

chambray or spring onions or scallion, root end trimmed

2 chambray or spring onions or scallion, root end trimmed

garlic cloves, chopped

3 garlic cloves, chopped

cilantro (or parsley) and tender stems

1 cup cilantro (or parsley) and tender stems

avocado leaf or 2 bay leaves

1 avocado leaf or 2 bay leaves

large banana leaves

4 large banana leaves

water

5 cups water

sea salt

2 tsp sea salt

5.

Place the lid on top and roll about 2 tablespoons of masa into a ½-inch thick rope. Press the masa into the gap between the lid and the pot to seal in the barbacoa. Continue with the masa until the pot is completely sealed. Transfer to the stove and bring to a boil over high heat. Transfer to the oven as soon as you hear the sound of the water boiling.

g/1 masa (optional)

453 lb. g/1 masa (optional)

6.

Bake until the meat is very tender, shreds easily and bones slide out with no resistance, about 10-12 hours.

7.

Remove and discard dried masa from the rim of the pot and banana leaves from the meat. Transfer the meat to a bowl, remove bones and using two forks, shred meat into strands mixing any adobo to coat. Ladle 1-2 cups of consomé over the top of the meat to keep it warm and moist.

8.

Serve with bowls of hot consomé, tortillas, onion, cilantro, lime wedges and salsa to make tacos. Or make gringas, method below.

Chopped onion

Chopped onion

Chopped cilantro

Chopped cilantro

9.

For the Gringas Method

1.

Toast one side of the tortilla in a medium skillet, preferably cast iron, over medium high heat, until golden browned in spots, about 2 minutes.

flour tortillas

8 flour tortillas

2.

Flip and top with about 2 tbsp. of queso and ¼ cup barbacoa, fold tortilla in half and continue to cook, flipping once until both sides are deep golden brown and the cheese is melted about 3 minutes. Repeat with remaining tortillas and queso.

shredded queso Oaxaca

4 ounces shredded queso Oaxaca

3.

Serve with salsa and consomé on the side.

Warm corn tortillas

Warm corn tortillas

salsa verde tatemada

salsa verde tatemada

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