Recipe of Award-winning Barbacoa francesa
Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, barbacoa francesa. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Made as written and this will be our go to recipe for shredded beef for tacos, tostadas, taquitos, etc. I was a little concerned when I removed the beef and tasted the liquid alone. Once you put the shredded meat back in the slow cooker, everything comes together. Barbacoa is a method, which means various protein can be used (goat, lamb, etc) and numerous cuts of meat.
Barbacoa francesa is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Barbacoa francesa is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have barbacoa francesa using 14 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Barbacoa francesa:
- Take 2 magrets de pato grandes, 350 grs cada uno
- Prepare 4 salchichas de Toulose
- Take 2 chuletas grandes de cerdo
- Take 1/2 pimiento rojo
- Take Chile seco molido
- Take Pimienta molida
- Make ready Tomillo molido
- Prepare Comino molido
- Get Sal gruesa
- Take Pimentón picante
- Make ready Laurel
- Prepare Ajo molido
- Take Comino molido
- Make ready Aceite de oliva virgen
Like the other person said, Barbacoa is beef cheek and is very good but has a very different flavor then a roast. Barbacoa is known to be an authentic Mexican meal that is made with beef, goat or lamb meat. The meat is heavily seasoned with chilies and spices then slow cooked until perfectly tender that it literally falls apart easily. Once it is cooked, the barbacoa is used to fill tacos, burritos and salads..
Instructions to make Barbacoa francesa:
- Para preparar un magret a la provenzal poner en un mortero 1 cucharada de tomilla, 1 cucharadita de comino, el pimiento machacado, sal gruesa y un buen chorretón de aceite. Machacar todo y untar la carne. Hacer cortes en la parte de la grasa sin cortar del todo. El otro magret untarlo con sal, ají molido, ajo, pimienta, laurel picadito y pimentón. Macerar durante 2 horas.
- Untar las chuletas con sal, aceite y pimentón y dejar macerar. Sumergir las salchichas en agua fría 30´. Esto evitará que al ponerlas en la parrilla se reviente. Pasado ese tiempo y preparada la parrilla poner las chuletas, las salchichas y el magret, primero de la parte de la grasa. La carne del pato debe quedar dorada por fuera y jugosa por dentro. Cortar y servir.
The meat is heavily seasoned with chilies and spices then slow cooked until perfectly tender that it literally falls apart easily. Once it is cooked, the barbacoa is used to fill tacos, burritos and salads.. Hace unos días aprovechando que en Francia había sol y no demasiado frío, mi hijo preparó una barbacoa con carnes típicas de la zona. Pensé que no me iba a gustar, porque no consumo demasiada carne, salvo un poco de pollo de vez en cuando. We have been serving natural, non-processed food for our customers before it was popular to do so, because we believe our customers deserve to eat well at a fair price.
So that is going to wrap it up with this exceptional food barbacoa francesa recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!