Barbacoa - Style Beef Torta
For this recipe we paired it with sounds that made us feel like cooking with banana leaves and spice. You will hear percussion focused songs like “Midnight Congas” that put you in the mood to create traditional flavors in the kitchen. Métrika “Oda a Un Bata”, is a Mexico City based producer which pairs perfectly with barbacoa tortas. Santana speaks for himself with “Oye Como Va”. Major Lazer’s “Get Free” is a favorite track of ours as well as our next featured artist, Justin Martin. The original torta-Don himself never misses grabbing one when passing through Chicago. “Stay” the most recent release on Martin's new label What To Do, features alluring vocals by Dalilah that are sure to get you moving in the kitchen. Happy beet, satisfied soul!
Link to playlist on the home page!
(Serving size 6)
Prep time 45 minutes
Cook time 3.5 hrs
Ingredients
Large dutch oven or oven safe pan with a lid
3lb- boneless black angus chuck roast
6oz – can tomato paste
7oz- can chipotle peppers in adobe sauce
2 large garlic cloves
1 lime
1 orange
Ground Clove
Ground Cumin
Oregano
3 Bay Leaves
2 yellow onions
1tbs apple cider vinegar
¾ cup beef stock and an additional 2 cups for bottom of dutch oven.
1 package banana leaves (optional)
Ingredients for Jalapeno lime aioli
1 large garlic clove
1 lime
Cumin
½ Jalapeno
Handful of Cilantro
1 cup mayo
To make homemade rolls for Torta I followed
The recipe link below- I substituted lard for organic pork tallow.
For pickled red onion I followed this recipe.
Additional toppings
Avocado
Queso Fresco
Take out Chuck roast and allow it to reach room temperature for around 30 minutes prior to cooking. Cut into 6 equal sections and sprinkle with salt. While you are letting the meat sit, take out a blender or hand mixer to prepare the marinade.
Add –
¾ can tomato paste
¼ can chipotle pepper and sauce (this is spicy so add additional for more heat or go lighter for less)
Garlic cloves, apple cider, ¾ cup beef stock, juice of one lime and the juice of ½ an orange.
For dry seasoning do a pinch of clove (strong flavor so go easy).
Add salt and 2 tbs cumin and 1 tbs oregano. Taste and add any additional heat, citrus or salt desired. Blend ingredients for a few minutes until smooth. Refrigerate.
Turn oven on 350
Using cast iron pan add coconut oil or vegetable oil of choice. On high heat, sear Chuck roast for around 2 minutes each side. Set meat aside.
At this time if you are using banana leaves, make sure to clean first.
Pour 2 cups of beef stock in your dutch oven or oven-safe pan.
Crisscross banana leaves on top of beef stock creating a nest to layer beef on top of.
Peel and cut both of the yellow onions into 4 large sections. Lay beef on top of the banana leaves and top with onions, sprinkle with salt. Pour marinade on top and top with bay leaves. Folding in banana leaves cover meat tightly and then cover the top of dutch oven with foil and the lid. Into the oven for 3.5 hrs until fork tender.
If no banana leaves just skip that step and cook in pan with a lid as described above, use beef stock, onion and marinade the same.
Once fork tender allow sitting in pan to rest and once fully cooled shred meat. If purchasing rolls the best place to go is your local Carniceria if possible! That is also an easy place to find banana leaves. Otherwise many grocery chains will also carry fresh rolls and banana leaves.
I prefer to let meat cool in the pan then once ready to eat I like to throw the portion I am using in the cast iron and crisp up a bit in coconut oil.
I baked fresh rolls for this but if you are using store bought throwing the roll in the oven for a few minutes to crisp on the outside and warm the inside is ideal!
Cut open roll and layer down jalapeno aioli, avocado, beef, fresco and pickled onion.
My favorite way to wash this down is with a Mandarin Jarisco!
Jalapeno lime aioli
Combine diced garlic clove, the juice of ¾ of a lime, ½ of a diced jalapeno (remove seeds), handful of cilantro (chopped) a few dashes of cumin, salt and pepper to your mixer. Add one cup of mayo. Blend mixture for a few minutes until sauce is combined. Sit in fridge.
