This is a great recipe that makes about 18 tacos, serving 6 to 8
Here's a little history of The Ba
- 1 medium red onion, thickly sliced
- 1 pouch Red Chile Barbacoa Sauce
- Warm tortillas
- Chopped fresh cilantro
- Heat: Preheat oven to 325 degrees.
- 2 lbs boneless beef chuck roast or beef brisket, cut into large chunks
- Slow cook: Heat 2 Tbs. oil over high heat in 4-quart Dutch oven. Add beef; cook until browned on all sides. Stir in onion, Sauce and 1 ½ cups water. Cover tightly; put into oven. Bake until meat is fork-tender, usually 2 to 2 ½ hours.
- Serve: Skim fat from pan juices. Use a fork to pull meat into large shreds. Mix meat with pan juices. Season to taste with salt. Serve in warm tortillas with chopped cilantro.
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