El Charro Barbacoa (Bbq)
| Yield: | 6 Servings |
| Categories: |
| 2 | lb | Beef roast (eye of round or |
| Brisket) -- cut into 6 | ||
| Chunks | ||
| 2 | qt | Water |
| 1/4 | c | Garlic puree -- * |
| 1 1/4 | oz | Pickling spice -- in |
| Cheesecloth pouch | ||
| 1 | ts | Salt |
| BBQ sauce--- | ||
| 4 | tb | Oil |
| 1/2 | c | Green chiles -- roast, peel, |
| Chop | ||
| 1 | White onion -- chopped | |
| 1/4 | c | Garlic puree -- * |
| 1 | tb | Vinegar |
| 1 | c | Reserved meat broth |
| 8 | oz | Canned jalapeno peppers -- |
| Sliced thinly | ||
| 1 | tb | Juice from canned jalapenos |
| 1 | Bay leaf | |
| 1/2 | c | Salsa De Chile Colorado |
| 1 | ts | Pepper |
| 1/2 | c | Green olives -- minced |
| 4 | lg | Tomatoes -- chopped |
| 1/2 | c | Wine -- red or white |
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