Tacos de barbacoa al vapor (steamed chipotle-adobo beef) with salsa roja and avocado salsa
Mexican cuisine · Cooking Con Claudia · ♥ 3.5K likes · 67.9K views · 9 min video
No ratings yet
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 5 whole whole cloves
- 4 whole bay leaves
- 4 lb chuck pot roast
- 2 lb beef short ribs
- 6 whole chipotles in adobo sauce
- ¼ cup freshly squeezed lime juice
- ¼ cup apple cider vinegar
- 5 cloves garlic cloves
- 1 whole small onion
- 1 tbsp ground cumin
- 2 tsp oregano
- 1 tsp black pepper
- salt
Blend the chipotles, garlic, lime juice, vinegar, cumin, oregano, black pepper and salt until smooth for the adobo.
- 5 tsp salt
- 1 tbsp black pepper
Cut the chuck into large chunks and season it and the short ribs all over with the salt and black pepper.
- water
- banana leaves
Fill the pot with water, set in the steamer rack and line it with banana leaves (or foil), leaving room for steam to come through.
Add the meat and coat it with all the adobo, rinsing the blender cup with a little water and pouring that over.
Lay the onion strips and bay leaves on top, cover and seal completely.
Bring to a boil over high heat, about 10 minutes, then reduce to medium-low and cook two and a half hours.
- 3 whole tomato
- 2 whole personal peppers
For the salsa roja, roast the tomatoes and peppers all over in a pan, then transfer to the blender cup.
- 5 whole chile de arbol
In the same pan, lightly roast the chiles de arbol, pulling them as soon as they smell, before they burn.
- 5 whole tomatillos
- ½ whole serrano pepper
- onion
For the avocado salsa, bring the tomatillos, half serrano and a small piece of onion to a full boil in a saucepan of water, then remove.
- tomato sauce
- 2 cloves garlic cloves
- salt
Blend the roasted tomatoes, peppers and chiles with a little tomato sauce or water, the two garlic cloves and salt until smooth; taste for salt.
- avocado
- 1 cloves garlic clove
- cilantro
- salt
- black pepper
Blend the avocado, garlic clove, serrano, tomatillos, onion, cilantro, salt and black pepper until smooth; taste for salt.
After two and a half hours, check the meat is tender, lift it out, remove the rib bones and some fat, and chop.
- tortillas
Put the tortillas in the covered pot to sweat, about a minute.
- lime juice
- onion
Fill the tortillas with meat, squeeze lime over and top with onion, cilantro, avocado salsa and salsa roja.