Urban Taco's XX Amber Barbacoa Tacos


by GMT


Posted on September 16, 2010 at 8:13 AM


XX Amber Barbacoa Tacos
Serves 10
Corn Oil
1 Bay Leaf
2 oz. celery
6 oz. white onion
5 lb. beef shoulder clod
2 bottles Dos XX Amber
4 oz. chipotle pepper
1 oz. garlic, peeled
1.5 oz. Kosher salt
.25 oz. spice chipotle powder
Black Corn Pico, recipe to follow
Pickled Red Onions, recipe to follow
In a heavy bottom brasier, brown the chuck in the corn oil. Remove the meat after browning.
Toss all the other ingredients together (except dark beer & salt), spread half the vegetable mix across the bottom of the pan. Place the meat in the pan then top with rest of vegetable mix, Season with salt.
Add the beer to the pan, cover and braise at 300 degrees until tender, 3.5 to 4 hours.
Remove from oven, place meat in shallow pan; Strain juices over meat and cool in sauce over night.
When cool, remove congealed fat from sauce, shred meat and serve in tortilla with black corn pico and pickled red onions.
Black Corn Pico
2 cups black beans
10 oz. roma tomatoes
5 oz. jalapenos
8 oz. red bell pepper
2 oz. green onions, chopped
2 oz. lime juice
3 oz. cilantro, chopped
5 oz. garlic mojo
2 tbs. Kosher Salt
Grill corn and peel kernels off. Strain the black beans and rinse. Grill tomatoes, bell peppers and jalapenos until brown, once brown, chop ingredients. Mix all ingredients in bowl with green onions. Add cilantro, garlic mojo, salt and combine all ingredients.
Pickled Red Onions
5 lbs. red onion
2 oz. garlic, peeled
1 lb. carrots, shredded
16 oz. lime juice
5 oz. habanero pepper, seeded, sliced
8 oz. orange juice
2 tbs. Kosher salt
1 tsp. black pepper
1 tsp. cumin
1 tbs. oregano
2 oz. cilantro, thinly sliced
3 oz. white vinegar
Slice red onions into 1/8 strips and soak in warm water for 2 minutes. Remove from water and add lime juice, carrots, orange juice, vinegar, salt, oregano and cumin. Thinly chop cilantro and add to mixture. Add the habenero pepper. Store in refrigerator for one hour and serve.