...real tacos! I want some Tacos de barbacoa or tacos de cabeza...I found a recipe that I think I could get quite close to the tacos I am missing from the Maya Mercado near my old job. I will try this soon...
Combine the following in a crockpot:
3 pound chuck or rump roast
6 chopped garlic cloves
2 bay leaves
1/4 cup apple cider vinegar
1 chopped onion
2 Tablespoons whole black pepper
Cook for minimum of 6 hours, or until meat falls apart, adding water as necessary to keep covered. Cool meat and finely shred (plan on an hour or so to shred the meat!)
Remove broth from crockpot. Strain out and discard solid ingredients. Add meat back to crockpot.
Add to crockpot:
1 large can tomato sauce
1/4 cup chili powder
1/2 pound green chilis, roasted, skinned and sliced
1/4 cup jalapeno juice
Add enough broth to keep moist.
Cook two more hours.
If you are really brave, instead of just jalapeno juice, use one jar of chopped jalapenos and juice!
The way I am used to these being served is in corn tortillas doubled up, topped with chopped onion, and cilantro(however, I always decline the cilantro). On the side will be salsa and a lime wedge. I just take mine with onion, salt, and lime...delish!
I know, I know...barbacoa and cabeza are different from this recipe, as this calls for plain old roast, but for my unadventurous family, I'll make the roast...I will eat the cabeza, but not sure if my kiddos will!