Sinaloa Style Barbacoa – Beef or Pork

AuthoradminCategoryMexican RecipesDifficultyAdvanced

Ingredients:

• • 5 kg Shoulder of Meat beef or Pork in pieces.
  • 10 Pasilla chilis.
  • 2 1/2 kg of normal or cambray Potatoes.
  • 1/2 Anaheim Chili.
  • 10 Tomatoes.
  • 4 carrots.
  • 1 medium can of Jalapeño Peppers.
  • 10 Chilis Guajillo.
  • 1 Cup of Olives.
  • 2 Cans of Peas.
  • 1 Head of Garlic.
  • 1/2 Onion.
  • Bay Leaves.
  • 1 Tablespoon of Allspice.
  • 1 Tablespoon of Oregano.
  • 1 Liter of Pineapple Juice.
  • Salt and Pepper to taste.
  • 1 Bottle of Salsa Clemente Jacques Ranchera (Optional but highly recommended).

Instructions:

1. Remove the seeds from the chilies.
2. Tatémalos and hydrate them and then blend them with garlic, onion, pepper, oregano, bay leaf, pineapple juice and salt.
3. Season the meat with salt and pepper to taste.
4. Marinate the meat with the marinade and add the rest of the ingredients.
5. Cover with aluminum foil.
6. If you are going to prepare it in a smoker, cook for 8 hours at 90°C.
7. If you are going to prepare it in the oven, cook for 4 hours at 150°C.
8. If you are going to prepare it on the stove, calculate 1 hour of cooking time per kg over low heat.

I hope you enjoy making this recipe! 

This recipe is accompanied with Pork Beans and Cold Green or Red Soup and Corn Tortillas. At Recetame.com we have those recipes .