And, I must confess I had NO CLUE what it was. Googling didn't help much, the wikipedia page says it is slow cooked meat made from head parts of a cow or goat meat (not in MY kitchen). And I knew The CEO must have had something else as he knows I won't be slow cooking anything's head anytime soon.
I also figured he didn't intend for me to slow steam something buried in a hole while wrapped in banana leaves.
A little more research showed me that Barbacoa is a term, in the colloquial, for a slow cooked beef that is tender and spiced fairly uniquely. They have it at Chipotle. I am not a huge fan of Chipotle so I guess that's how I missed the memo.
The CEO had Cemita's for lunch and that's what got him thinking. What if we could just make this meat and put it in a bowl? He's easy to please that way...meat and/or cheese in a bowl and he is happy.
A little more hunting through the internet and I found this recipe for a copycat of the Chipotle barbacoa and away I went. It's pretty easy...especially if you have a Ninja.
The recipe is linked here.
It's super easy. You cut a roast into chunks and brown them in the Ninja. Here's a photo of the chunks:
Then, while browning the meat, you make an adobo sauce using most of The CEO's favorite ingredients (cumin, vinegar, garlic...) and pour it on the meat, add some chicken broth and let it cook a really long time.
The hardest part is leaving it alone until it is fork tender.
And then, when it is, it looks like this:
And you fork shred it.
I think the best part about this dish is how it makes the house smell. I tried a little bite this morning and it seemed pretty yummy to me. More was sent to lunch with The CEO and I will update you with his review next I blog.
Until then...
NoM
~EK
I also figured he didn't intend for me to slow steam something buried in a hole while wrapped in banana leaves.
A little more research showed me that Barbacoa is a term, in the colloquial, for a slow cooked beef that is tender and spiced fairly uniquely. They have it at Chipotle. I am not a huge fan of Chipotle so I guess that's how I missed the memo.
The CEO had Cemita's for lunch and that's what got him thinking. What if we could just make this meat and put it in a bowl? He's easy to please that way...meat and/or cheese in a bowl and he is happy.
A little more hunting through the internet and I found this recipe for a copycat of the Chipotle barbacoa and away I went. It's pretty easy...especially if you have a Ninja.
The recipe is linked here.
It's super easy. You cut a roast into chunks and brown them in the Ninja. Here's a photo of the chunks:
The hardest part is leaving it alone until it is fork tender.
And then, when it is, it looks like this:
I think the best part about this dish is how it makes the house smell. I tried a little bite this morning and it seemed pretty yummy to me. More was sent to lunch with The CEO and I will update you with his review next I blog.
Until then...
NoM
~EK
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