GOOSE BARBACOA
The beefy nature of goose legs makes them a good choice for this rich, slightly spicy braise, but duck legs work fine, too. The timing here is very forgiving. This recipe cooks on a stovetop, but you could also braise the meat in a slow cooker or an oven set to about 325 degrees. The key is to simmer the legs until the meat pulls easily from the bone. The luscious secret comes at the end, when the warm meat is tossed in melted fat. The end result is highly adaptable: Wrap it in a warm tortilla, serve it alongside rice and beans with some good salsa, or spoon it atop a bed of sturdy greens and eat it as a salad.
Provided by Kim Severson
Categories dinner, meat, main course
Time 4h45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Combine the onion, lime juice, vinegar, garlic, canned chipotle, ground chipotle, bay leaves, cumin, cloves and 1 tablespoon salt in a blender and purée until smooth.
- Heat the oil in a large Dutch oven or stockpot over medium-high. Season both sides of the goose legs with salt and pepper. Working in batches to avoid overcrowding, cook the goose legs until browned, 2 to 3 minutes per side. Transfer the legs to a large bowl after each batch, covering with plastic wrap, and discard excess fat from the pot after browning all the legs.
- Transfer the legs and any accumulated juices back to the pot. Add the stock and the chile purée and bring to a simmer over medium-high heat. Cover and cook on low for 2 to 4 hours, checking every 30 minutes after the second hour for tenderness. Remove from heat when the meat is easy to pull off the bone.
- Remove the legs from the pot, transfer to a large bowl and let sit until cool enough to handle. Pull meat from bones into bite-size pieces, discarding the bones and returning the meat to the pot. Stir in the melted fat. Transfer the meat to a serving bowl and add some of the braising liquid, to taste. Season to taste.
- Serve with the extra braising liquid, and any combination of tortillas, rice and beans, and bowls of avocado, sour cream, salsa, lettuce, queso and tomatoes on the side.
Nutrition Facts : @context http, Calories 1209, UnsaturatedFat 60 grams, Carbohydrate 17 grams, Fat 93 grams, Fiber 2 grams, Protein 72 grams, SaturatedFat 25 grams, Sodium 1677 milligrams, Sugar 6 grams, TransFat 0 grams
BARBACOA
A simple barbacoa, slow cooked and seasoned with chiles and spices. Serve on tortillas with salsa, rice, beans or other accoutrements.
Provided by Patrick Selley
Categories World Cuisine Recipes Latin American Mexican
Time 16h40m
Yield 24
Number Of Ingredients 13
Steps:
- Heat a heavy skillet over medium heat. Place the dried guajillo chiles into the skillet and cook, turning occasionally, until the color changes and the chiles have puffed, about 5 minutes. Set the chiles aside to cool for a moment. Meanwhile, toast the cumin and cloves in the hot skillet until the cumin seeds begin to pop; remove from the pan and set aside. Remove and discard the stems, seeds, and veins of the chiles, and place into a small bowl. Pour the boiling water over top, and cover. Let the chiles soak for 1 hour.
- Grind the toasted cumin and cloves into a powder, and place into a blender. Add the ancho chile powder, onion, garlic, oregano, thyme, vinegar, and lime juice. Remove the chiles from the soaking water, and place into the blender along with 1/3 cup of the soaking liquid. Cover, and blend until a smooth paste forms.
- Place the beef roast into a mixing bowl, and pour the guajillo chile past over top. Coat the roast on all sides with the paste, then cover the bowl with plastic wrap. Marinate in the refrigerator overnight.
- Preheat an oven to 325 degrees F (165 degrees C).
- Transfer the roast and marinade to a roasting pan, and arrange the bay leaves over top. Cover tightly with aluminum foil. Bake in the preheated oven until the meat is very tender and is easily pulled apart with a fork, about 6 hours. Let stand, covered, at room temperature for 1 hour before discarding the bay leaves and shredding with two forks.
Nutrition Facts : Calories 175.1 calories, Carbohydrate 1.2 g, Cholesterol 51.6 mg, Fat 12.5 g, Fiber 0.2 g, Protein 13.5 g, SaturatedFat 5 g, Sodium 33.5 mg, Sugar 0.3 g
SLOW-COOKER BARBACOA
My husband adores this barbacoa, which is beef roast simmered in lime juice, chipotle and cumin. He would eat it one a week if I would make it that often! We have it over rice with cilantro and a spritz of lime. -Aundrea McCormick, Denver, Colorado
Provided by Taste of Home
Categories Dinner
Time 7h45m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Place the first 9 ingredients in a blender; cover and process until smooth. Add broth; pulse to combine., Place roast and bay leaves in a 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low until meat is tender, 7-9 hours., Prepare rice about 30 minutes before serving. In a large saucepan, combine water, rice, butter and salt; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 12-15 minutes. Remove from heat; gently stir in cilantro and lime juice., Remove roast from slow cooker; cool slightly. Discard bay leaves and skim fat from cooking juices. Shred beef with 2 forks; return to slow cooker. Serve with rice.
Nutrition Facts : Calories 513 calories, Fat 21g fat (9g saturated fat), Cholesterol 122mg cholesterol, Sodium 882mg sodium, Carbohydrate 40g carbohydrate (1g sugars, Fiber 1g fiber), Protein 37g protein.
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