BARBACOA
3-5 lbs. of beef chuck roast 5 cloves of garlic, chopped or minced fresh 4 chipotle peppers in adobo sauce
1 tbsp. ground cumin 1/4 tsp. ground cloves 3 tsp. oregano 1/2 cup beef broth 1/4 cup apple cider vinegar 1/4 cup fresh lime juice Salt Pepper 3 bay leaves 1/2 orange, squeezed (optional)
Jimmy Zemel ASSISTANT VICE PRESIDENT BUSINESS PROGRAM MANAGER
Jimmy Zemel had one heck of a time finding the barbacoa he fondly recalled from his childhood. But instead of giving up, he finally asked his family — who lives in a region of Mexico where the dish is authentically made — for the secret recipe for his “favorite food on the planet.” “I created a recipe to how I liked it, which is low and slow, and it’s delicious,” he says. Zemel says since time is the main ingredient when preparing barbacoa, he preps it in the morning prior to work. After it simmers for 8 to 10 hours in the slow cooker, he adds various toppings such as green onions (sliced or roasted), whole stock in pan, sour cream, rice, beans, salsa and/or cilantro. “I love avocado, and getting good cheese to make tacos or burritos or even tortas with it,” he says.
Cut chuck roast into 5 to 8 pieces. Salt and pepper generously and sear all sides in oil or butter. After searing, place them evenly in slow cooker. Mix all other ingredients separately and pour over meat in slow cooker. Cook on low for 8 to 10 hours. Once finished, take the meat out and remove the bones, as well as excess fat. Remove and discard the bay leaves before shredding. Place shredded meat back into the slow cooker and cook for 10 to 15 minutes before serving.
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