For a more reasonable, family size batch, see Barbacoa II. This recipe feeds 60. Preheat your oven to 300º as you begin.
30 lbs Beef Chuck Roasts
10 lbs Poblanos (roasted) - if you're not up for this, then COVER the resting beef in chile powder & cumin.
2 HUGE cans of Tomatoes from Costco or Sams. (It says 6lbs because it must be beyond measurements of ounces :))
5 White Onions cut in 1/2 slices
30 Garlic cloves
Season the beef with kosher salt & pepper, then sear the heck out of it in pork lard. If you ever wonder how I prepare something, you can start by guessing I nearly fry it in fresh rendered pork lard. (purchased at a Mexican grocery store)
You're going to be doing this a while. Have a sheet pan near by to remove & sear in batches.
When the beef is all seared & waiting off to the side, add the onions to the pan & cook them until they are golden brown. You'll be picking up all of the delicious beef bits in the pan while you're at it. Let these cook over medium heat until they're translucent, golden & sweet. Then add the garlic. Cook for only a minute or two, moving it around the pan.
Add your beer & let it cook & bubble for a minute. Then add the tomatoes, poblanos & beef back in -- Tucking it into the pan. Here's where I also shake about 4 shakes of Worcestershire sauce for extra beefy depth. Who doesn't want extra beefy depth!
Cover & add to a 300º oven for at least 6 hrs. Remove, shred the beef & stir it back into the juices. Serve as any shredded beef filling you want.
Our favorite uses:
- Street style tacos, topped with cilantro, onion, lime.
- Burrito filling... smothered in green chile.
- Tostados, Flautas, Gorditas. You name it!
Click below to see the picture tour of directions...
As always! Let me know if you make it this & send me a pic. You might want to make Salsa for a Crowd while you're at it!
XO ~ Jessica