Made Cinco de Mayo lunch for work today....

B

barbara-in-va

Well-known member
Beef Barbacoa from Closet cooking--OMG is that stuff good

Mexican Rice from Michael in Phoenix--fabulous dish, thank you Michael. Only change I made is one that someone here suggested and that was to roast the poblano (that is what my WF had, no Anaheim), peel, chop and add to the rice at the end

Black Beans adapted from Sara Fosters Black Bean and Yellow Rice Salad-I was afraid this was a little bland but it went very well with everything else

Salsa from Sara Foster-my favorite recipe, gets raves every single time

Trimmings, the usual suspects: corn tortillas, chopped cilantro, chopped jalapenos, queso blanco, red onion, avocado, chopped tomatoes, lime wedges

Folks really seemed to enjoy this. But the best compliments came from our GM who is Mexican and our jeweler who is from Guatamala. They told me I do not not cook like a gringo!!! LOL!! Apparently Mexicans do not add cheese however in Guatamala they do. The jeweler brought in some mangoes which were peeled and sliced then they added a dousing of a mild hot sauce and a squeeze of lime juice. I was surprised that I liked it!!

I do have a pic but I am not sure how to attach it. Do I post in PB as in the past, then link it here?

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/Mobile%20Uploads/IMG_20150505_090340.jpg~original

 
It sounds fantastic, and you got the best possible compliment.

I think Mexicans' approach to cheese varies by region. In the north, where cattle are prominent (think Tex-Mex) there is queso in everything.

 
You had me at barbacoa! LOVE that stuff -- especially

the one at Chipotle -- I choose it almost every time (kids meal quesadilla on CORN tortilla with barbacoa as the meat. Then I order a side of guacamole which I slather on the quesadilla with each bite --- sooo delicious!). Will be trying your recipe soon.

Would love to see your photos. All you have to do is upload to photobucket and then post the url here. In case you need a refresher, at the link you'll find Sandi's instructions on how to post photos.

Kudos on your lovely meal.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=17470

 
Nice job, it all sounds delicious. I, too, enjoy Closet Cooking and Kevin has come a long way

with his website. I printed out his barbacoa recipe and plan on making it this weekend.

 
Alright...I'd like to make the Barbacoa, but think chipotles taste like I'm licking a chimney.

So...what should I do?

Taking all suggestions to adjust this because the recipe sounds amazing. You know, other than that whole chimney soot imagery.

 
Use a fresh blackened pepper(s) of your choice, remove skin, seeds and ribs and go for it.

or use chipotle powder. You don't want the chipotle to overpower anyway, It should just be another part of the whole.

 
Thank you Ang. I posted the pic but you have to use the image button

as the pic inside the text is too big! Couldn't figure out how to make it smaller. Anyway, I did not set up for this pic, our GM did and he added all the bottles of booze! Sad liquor cabinet, no tequila.......

 
Made the barbacoa...

last night and while it was tasty it was unfortunately so hot our lips were burning because I ended up with a can of chipotle peppers from HELL! Oh.My.Gawd.-- toooo hot -- and I even used half the amount of chipotle called for in the recipe. Rio Luna brand -- won't be buying those again, lol.

I'll try making barbacoa again for sure as I'd love to see how close I can get to what Chipotle serves. I understand from posts online that Chipotle's vary by store, region and state because some cook within the restaurant but others receive their cooked meats from a central processing plant. Will keep playing with the recipe and see if I can come close to what I've had here in Northern California.

http://www.closetcooking.com/2015/04/barbacoa-tacos.html

 
nice! and booze at work---when can I apply? we're having a BBQ lunch at work tomorrow, sans booze

 
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