Jalisco Recipes Barbacoa de res estilo Guadalajara


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Jalisco Recipes Barbacoa de res estilo Guadalajara

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Jalisco Recipes Barbacoa de res estilo Guadalajara.



Jalisco Recipes Barbacoa de res estilo Guadalajara

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CONTRIBUIDO POR mega2408
Esta receta originalmente apareció en Allrecipes México

Suadero deshebrado en una salsa de chiles guajillo y ancho con diferentes especias. Uno de los mejores recuerdos que tengo de mi Guadalajara.

Ingredientes

Carne

  • 1 half of kilos de suadero de res
  • 1 cebolla, cortada a la mitad
  • three dientes de ajo
  • three hojas de laurel
  • Sal al gusto

Salsa

  • 6 chiles guajillo
  • 2 chiles anchos
  • 2 tazas de caldo de carne
  • three cucharadas de vinagre blanco
  • 2 dientes de ajo
  • 1/2 cucharadita de pimienta negra molida
  • 1/4 cucharadita de orégano seco
  • 1/4 cucharadita de tomillo
  • 1/4 cucharadita de cominos
  • 1/4 cucharadita jengibre en polvo o 1 centímetro de jengibre fresco
  • 4 clavos de olor
  • three pimientas gordas
  • 1 pizca de canela
  • Sal al gusto

Cómo hacerlo

1. Place the meat in the pressure cooker. Cover with water and add the onion, three cloves of garlic, bay leaf and salt to taste. Cover and simmer for 1 hour (from the moment the valve starts to sound).

2. Once ready, remove the meat from the pot and shred. Strain the broth, take 2 cups for the sauce and reserve the rest for another use.

three. Boil the peppers for 5 minutes. Remove from heat and let stand in hot water for 5 more minutes or until softened.

4. Blend the chiles very well with 2 cups of the meat stock, vinegar, garlic, black pepper, oregano, thyme, cumin, ginger, cloves, fat peppers, black pepper and cinnamon, until you have a completely smooth thick sauce.

5. Pour the sauce into a casserole or large saucepan over medium heat. When it starts to boil, reduce the heat to the lowest and add the meat; stir well. Cover the casserole and cook the meat for at least 30 minutes so that the flavors are integrated.

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