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Mon, Apr 09 2012 post by Mely

Lunes Latino: Beef Barbacoa Pie

Have you ever wondered how they make that delicious barbecued beef at Mexican restaurants? Well wonder no longer! Today on Latin Monday Mely shows you how. Then she'll teach you how to ...

Ingredients:

  • 12  Rhodes Dinner Rolls
  • 8 oz  Sour Cream
  • ¾ cup  Mozzarella Cheese
  • Flour

BARBACOA

  • 1 lb to 5 lbs Beef Chuck Roast*
  • 2  Bay Leaves
  • 1 tsp Pepper
  • 3 small or 2 large Chicken Bouillon Cubes
  • 4 to 5 cloves  Garlic
  • 1 – 28 oz can Red Chile Sauce*
  • 2 Red Japanese Chiles, dried
  • 1 tbsp Cilantro, fresh
  • 1 tbsp Oregano, dried
  • Pinch Cumin, ground

Background:

Several years ago when I was single and living in Newport Beach, CA sharing an apartment with my buddy Courteney Barker (now Hatch), I would make the most amazing meat pies. They were an invention that resulted from left overs. You see, I would make Beef Barbacoa. It is the Mexican version of a pot roast we serve on a corn tortilla or just on its own but always with fresh diced onion, Cilantro, and lime. This meat was always a huge hit, frequently requested, and everyone asked for the recipe (which I never divulged). The original recipe idea came from my sister Sonia who taught me how to cheat on the spices. I say that because the meat requires a paste made of spices which is very difficult to make and get just right. There is a way to bypass all of that and I will show you how…you will find this will be as easy as making any other pot roast. Once your meat is done, you can enjoy it; but make sure to set aside enough, that’s 1/2 lb for a pie. It still is my favorite pie of all time and I am certain you will understand why.

Explanations (*):

* This recipe asks for a beef chuck roast between 1 to 5 lbs in weight. In order to make the pie you will need to set aside about ½ lb of the meat once the meat is done. The remainder should be for a Barbacoa dinner. You can make tacos or just have it on its own. Just make sure you add fresh diced onion and cilantro with some lime juice to your meat and enjoy. So, the amount of meat should be enough for your family and the ½ lb needed for this pie. As for the ingredients, you will use the same ingredients and amount of ingredients for any size roast up to but not to exceed a 5 lbs roast. Just to give you an idea of what you will need, I made a 2 lb roast the other day for 3 adults. I made a total of 9 tacos over-stuffed with meat and had enough left over for 2 pies.

* This recipe asks for Red Chile Sauce. What you want to do is to go to your supermarkets Mexican section and look for a can that says Red Chile Sauce on it. It may or may not say that it is used to make Red Enchiladas. You want to purchase the can with the greatest amount of Spanish on it. Also make sure the can says it is mild or medium. I find mild to be best. You can always add heat. Shhhhhh, this is the secret ingredient.

 

 

Directions:

MEAT BARBACOA

Take the garlic cloves and peel them. If they are too large, cut them so they are all about the same size.

Stab your roast about 5 to 7 times in different areas and insert a Garlic clove or clove chunk into each hole. Place your meat into the crock pot.

The Mexican version of a pot roast made with Rhodes Bread.

 

 

Now add the bay leaves, cumin, bouillon, Japanese chile, cilantro, pepper, and oregano to the meat.

The Mexican version of a pot roast made with Rhodes Bread.

 

 

Now add the Red Chile Sauce. The sauce does not need to cover the meat but in this case, I only used 2 lbs of meat.

The Mexican version of a pot roast made with Rhodes Bread.

 

 

Cook in the crock pot for as much time as required for the amount of meat you use.

When it is done, shred your beef while in the pot. You will have more or less sauce but rest assured that the flavor will be magnificent. Enjoy your authentic Mexican meal.

The Mexican version of a pot roast made with Rhodes Bread.

 

 

Set aside about ½ lb of this beef for your pie and refrigerate it. I waited until the next day to make my pie.

The Mexican version of a pot roast made with Rhodes Bread.

 

 

The next day, I thawed my 12 Rhodes dinner rolls.

As soon as they were thawed, I took 5 and kneaded them into a ball. I did the same with the remaining 7 rolls. I then placed each of the two large dough balls on sprayed wrap. Make sure to keep them separated so they have enough room to rise.

When the dough was nice and fluffy, I placed some flour on the counter and I rolled the larger dough ball to make my pie bottom. I sprayed a pie tin and placed my dough bottom.

Now bake your dough bottom for 5 minutes in the oven at 350 degrees F.

Take out your pie bottom and squish out any air bubbles. Set it aside.

Now take your left over barbacoa meat and add the Sour Cream and stir very well.

The Mexican version of a pot roast made with Rhodes Bread.

 

 

Add the mixture to the pie bottom and sprinkle the cheese over the top.

The Mexican version of a pot roast made with Rhodes Bread.

 

 

Now all you have to do is roll your top dough out.

Cover your pie with it.

Tuck the dough edges under the dough bottom edges and pinch the edges. Don’t forget to cut 4 little slits on the top.

Place in the oven at 350 degrees F for about 25 minutes or until it looks like this.

The Mexican version of a pot roast made with Rhodes Bread.

The Mexican version of a pot roast made with Rhodes Bread.

 

 

Grade:

I asked my wonderful neighbor Susan Brown to try this recipe out for me. She absolutely loved it and gave it a 10 out of 10. She complemented the wonderful flavors and could not get enough.

The Mexican version of a pot roast made with Rhodes Bread.

Posted in Main Dish, Mely

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