Monday, February 7, 2011

Make it to spring with Mexican Bar b Que

As per request, here is one of the tastiest things I cook and it is perfect for fly fishing trips.

Three pound boneless chuck roast
Three tablespoons red chili powder (heat determined by you, I like Hatch hot.  All the chili I use can be
                                                            purchased at in Santa Fe.)
One tablespoon onion powder
One tablespoon garlic powder
One tablespoon Cumino (Mexican Cumin)
One small can of Chipotle in Adobo sauce
One teaspoon sea salt
One teaspoon coarse ground black pepper

Barbacoa can be prepared a hundred different ways just like our Barbeque.  This recipe is one done in a crock pot that I came up with about 25 years and it’s not appreciably different that those that take a day to prep and a day to cook.  Prepare a dry rub with the chili, onion powder, garlic powder, Cumino, salt, and pepper.  Massage the roast with the rub until it is bright red.  Wrap the roast in plastic wrap and then in aluminum wrap and put it in the fridge for two or three days.  When you’re ready to cook it, pour two cups of water in your crock pot and put the roast in it.  Cover the top of the roast with the Chipotles and turn it on low for about 10 hours.  Pull the beef with two forks and serve it in tortillas, with eggs, on a piece of bread or straight up with a cold beer of choice.

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