Best Aztec Barbcue Rub Adobo Azteca Para Barbacoa Recipes
BARBACOA-STYLE SHREDDED BEEF
Similar to Chipotle's® barbacoa. Great over nachos, in tacos, and burritos.
Provided by Jack Grigsby III
Categories World Cuisine Recipes Latin American Mexican
Time 8h39m
Yield 8
Number Of Ingredients 12
Steps:
- Season beef chunks with salt and pepper on all sides.
- Heat oil in a large skillet over medium-high heat. Add beef in batches; cook until browned, about 1 minute per side. Transfer beef to a slow cooker.
- Combine beef broth, apple cider vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves in a bowl. Season with salt and pepper and mix well. Pour over beef in the slow cooker. Stir in bay leaves.
- Cook on Low until beef is fork-tender, 8 to 10 hours.
- Discard bay leaves. Remove beef and shred using 2 forks. Return beef to the slow cooker to marinate in the sauce for at least 10 more minutes before serving.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 2.6 g, Cholesterol 77.5 mg, Fat 22.9 g, Fiber 0.7 g, Protein 20.3 g, SaturatedFat 8.2 g, Sodium 150.3 mg, Sugar 0.2 g
AZTEC BARBCUE RUB, ADOBO AZTECA PARA BARBACOA
This Rub is very typical of what the Aztecs made their meat rubs with. This rub is popular and used allot in Mexico to season meats and is usually done one or two days prior to grilling. I found this rub on a Mexican web site. It is very similar to what my grandmother made, There are many different versions of this rub. I have been using this recipe for many years. It turns out to be a thick paste the meats are rubbed down best to let them marinate for at least 24 to 48 hours. Grill over coals or wood if possible. The taste is outstanding. In Mexico it is called Barbacoa, grilling over coals or live wood embers. It is where the name Bar-b-cue comes from. enjoy
Provided by Juliann Esquivel @Juliann
Categories Chicken
Number Of Ingredients 7
Steps:
- Heat a frying pan, I prefer a cast iron but you can use a heavy fry pan if cast iron not aval. Add the cumin seeds, can be purchased at any Latino super market. Toast the seeds for one or two minutes. Do not scorch the seeds or the result will be bitter. After heating the fry pan reduce the heat and watch the seeds carefully. When the seeds are fragarent pour into a clean spice grinder and pulverize the seeds.
- Next add the powdered seeds to a blender and add the rest of the ingredients grind into a paste.
- Rub onto your choice of meat. I use this rub on pork chops, Pork or beef ribs, chicken, skirt steak, steaks, lamb chops and shrimp or fish. Total amount of citrus juice above should be 1 cup. This makes about 2 cups of thick rub. If you like your rub with heat you can add the serrano with the seeds or use one habanero instead of the serrano. Because my grandchildren love the bar-b-cue meats like this I only add one seeded serrano so they can enjoy the meat or chicken. You can double this recipe if making a lot of meat. I plan on making this for the 4th of July, will post my pictue then. Enjoy
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