Barbacoa
Marinade at least 24 hours ( I do 2-3 days).
Use large dish that meat will marinade over. I don’t measure, I just use a nice quick sprinkle to layer the bottom, then mix it all together:
· Vegetable Oil
· Salt
· Pepper
· Aregano
· Chili Powder
· Onion Powder
· Garlic -1 tablespoon minced
· Garlic Powder
· Seasoning Salt – about two layers of this
Put meat down in marinade then turn over and cover. Put in fridge.
Put into a glass mixing bowl and let sit for an hour or until pods are soft:
· Passillas Chili Pods – USE DISPOSABLE GLOVES - Open them up and take out the seeds. You will ONLY used the pods, not the seeds – use 1 per lb for a mild spice taste open
Put soften pods into a blender and puree along with:
· Pickling spices or mixed spices - 1 pack per 5 lbs of meat
· Apple cider vinegar, use a quarter of a cup per 5 lbs of meat
· 1 cup of water to soften everything up.
· Garlic Salt – spoon and a half
· Regular Salt – spoon and a half
· Onion Salt – 1 teaspoon
Put all into slow cooker or pot for an hour per lb of meat.
· 1 onion cut in half per 5 lbs