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Barbacoa De Res

How to Make...
The secret to perfect Mexican braised beef is all in the spices. And the beer.
Show transcript
00:02
Hey, what's up, dude?
00:04
Hey, man, how's it going?
00:05
I'm doing good.
00:06
How about yourself?
00:06
I'm doing good, dude.
00:07
Just getting ready for the holidays.
00:09
I'm planning on having a holiday dinner with my girlfriend
00:11
and the roommates and I really wanted to do something special
00:14
I had me thinking about all our trips to Mexico with the family
00:18
and of course a famous cool.
00:21
Yeah, I need you to give me the whole thing from the top man.
00:23
Can you share me the recipe?
00:24
Yeah, man.
00:25
Let's do it.
00:26
Go ahead, man.
00:32
All right.
00:32
So first you're gonna have to go to the, he's gonna get you £6
00:36
of stew meat.
00:37
You'll need six ounces of chile guajillo, six ounces of chile
00:41
And for that spice two ounces of six cups of water.
00:45
Half a cup of apple cider vinegar.
00:47
1 to 2 a Roma tomatoes, a brown onion.
00:49
Got it.
00:50
Six cloves of garlic.
00:51
Then you're gonna need to go to the dry spice aisle.
00:53
Lots of spices here.
00:54
One teaspoon of dried oregano, half a teaspoon of ground canella
00:58
one teaspoon of ground camino.
01:00
One teaspoon of ground coriander has two tablespoons of that
01:04
good sea salt, that coarse sea salt.
01:06
All right.
01:08
And lastly, you're gonna need one can of Teta beer.
01:11
That's what gave it that extra pop, huh?
01:12
All right.
01:13
So, first you're gonna unwrap your meat.
01:15
Go ahead and rinse that meat under cold running water and set
01:17
it on to a roasting wrap and pat dry it.
01:19
Then you're gonna season it lightly with a tablespoon of salt
01:22
Course in it.
01:22
Grandpa would always put a little bit of extra.
01:24
All right, what's next?
01:25
Next?
01:26
We're going to prepare the dry chilies.
01:27
OK?
01:28
Can you walk me through that?
01:29
We're gonna tear off the stems and then remove the seeds.
01:31
All right.
01:31
Then you're gonna toast those over the burner for about 5 to
01:35
10 seconds.
01:35
They're gonna crackle and smell amazing.
01:37
Oh, yeah, man.
01:38
I remember that growing up.
01:39
Once they get toasted, you're gonna put those into a pot with
01:42
a little bit of hot water, bring them to a simmer just so they
01:44
get soft.
01:45
You're gonna puree those in the blender until they're smooth
01:48
OK?
01:48
Got it with your onions and your tomatoes.
01:50
You're gonna go ahead and cut those up, put them into a blender
01:52
with a little water and the garlic turn that into a puree as
01:56
well.
01:56
OK.
01:56
Start to combine all of this together into a large bowl.
01:59
All right.
01:59
So now what am I doing with all these dry spices, the dry spices
02:03
you're gonna toast those on a and put them into a and my grandma
02:07
always said it's all in the wrist.
02:08
Have add it, got it.
02:09
You're gonna add that to all the other ingredients and last
02:12
you're gonna add the can of, that's the final ingredient.
02:16
Oh, yeah.
02:16
Now we're talking, get that flavor.
02:18
You're gonna take the meat.
02:19
You're gonna put that into the pot.
02:20
Cover it with the sauce.
02:21
The place the, and a couple of fresh bay leaves on top.
02:25
Oven should be preheated at 2 25.
02:27
Cover it, place it in the oven at 225 degrees for about 6 to 7
02:32
hours.
02:32
And how do I know when it's ready?
02:34
Can I check it before it's done?
02:35
No, grandpa always said you never check it before it's done
02:38
Got trust in the time.
02:39
All right.
02:40
All right.
02:40
When it's ready, you're gonna slowly pull it out the oven careful
02:43
because that steam is gonna come out.
02:44
It's gonna be hot.
02:45
Go ahead and take the tongs uncover your pot and slowly take
02:49
off and the bay leaves, get your serving plate ready and with
02:53
tongs gently take out the garage and put it into the plate.
02:56
Be careful though.
02:57
It's gonna be super tender and it's gonna fall apart.
03:00
Go ahead and put a couple garnishes on that.
03:01
Make it look cute and then you're ready to serve and enjoy.
03:04
All right, Andy, how did it come out after all that time in the
03:07
kitchen?
03:07
Dude, it looks so good.
03:09
The house smells amazing.
03:11
Everyone's excited.
03:12
We can't wait to get this dinner started.
03:14
I'm so jealous.
03:15
I can't be there, man.
03:16
I'm so excited for you and your friends.
03:17
I hope you guys have a great night.
03:19
Thanks so much, man.
03:20
Tables set, food's ready.
03:21
I think we're just missing one thing.
03:23
Do you hear this?
03:24
You got?
03:25
Oh, I'm so jealous.
03:27
Enjoy.
03:28
I'll talk to you later, man.
03:29
Send me some pictures.
03:30
Of course, man.
03:31
Take care.