Aside from my blender, which I use pretty much every single day, my favorite small kitchen appliance has to be my crockpot. Especially during the hot and humid summer months. That's one of the reasons why I suggested to my good friend girlichef (Heather) that we make a crockpot meal for this month's edition of She Made/Ella Hace. Heather is serving up Slow Cooker Baked Beans over on her blog, while I've cooked up Barbacoa de Res (Beef Shank Barbacoa).
& Barbacoa de Res is a tradtional Mexican dish with tender pieces of beef served in a dried chile broth seasoned with ground cumin and crushed oregano.
You won't believe how easy this barbacoa is to make AND you can serve it a number of ways so you don't get bored. You can serve barbacoa the traditional way with lots of chile broth topped with chopped onion and cilantro. Or you can serve the beef shanks whole Osso Bucco style with mashed potatoes and a chile broth gravy. (Yum!) Then if you have any leftovers, finely chop the meat and spoon onto warm corn tortillas for tacos de barbacoa. However you decide to serve up this Beef Shank Barbacoa, I'm sure it will quickly become a family favorite.
- 2 dried guajillo chiles, stems and seeds removed
- 2 dried pasilla chiles, stems and seeds removed
- 3 cups water
- 2 cloves garlic
- 1/2 medium white onion
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano, crushed
- 4 to 5 lbs. beef shanks or boneless country style beef ribs
- Chopped onion
- Chopped cilantro
- Warm corn tortillas