Recipes / Barbacoa

Ingredients

• 3/8 each Poblano Chilies, Roasted & Chopped
• 3/8 each Jalapeno, Roasted & Chopped
• 3/8 teaspoon Ground Cumin
• 1/6 teaspoon Ground Cloves
• 1/6 teaspoon Ground Allspice
• 1 1/8 tablespoon Dry Oregano
• 3/4 teaspoon Salt
• 1/6 teaspoon Black Pepper
• 1 1/8 teaspoon Cilantro
• 3 each Thyme, Sprigs
• 1 1/8 tablespoon Garlic
• 3/8 cup Onion, Chopped
• 1 1/8 tablespoon Apple Cider Vinegar
• 2 tablespoons Furmano's Chunky Crushed Tomatoes
• 1 1/8 pound Bottom Round Beef

Preparation

1. In a food processor, combine poblano chilies, jalapenos, cumin, cloves, allspice, oregano, salt, black pepper, cilantro, thyme, garlic, onion, cider vinegar and Furmanos Chunky Crushed Tomatoes. Puree until smooth.
2. Rub puree over beef, cover, and refrigerate overnight.
3. Preheat oven to 325 degrees.
4. Roast in oven for 5 hours.
5. Allow to rest for 20 minutes after removing from oven, then shred meat to be used as a filling for tortillas.