DINNER TONIGHT: beef barbacoa, nopales and rice

 

 

1- 3 lb chuck steak roast - cut into 1-2" cubes 

1 jalapenio sliced

1/2 onion sliced

2 tbsp olive oil 

blend these ingredients into a sauce in a blender or food processor 

1 small can of chipotles in adobo sauce (use 3-4 chilies) 

1/2 onion

4 cloves of garlic 

1/4 cup cider vinegar

1/4 cup lime juice 

1 tsp salt

1 tbsp Mexican oregano 

3 bay leaves

3 tsp cumin

1/2 tsp cloves ground 

2 tbs chicken bouillon 

3 cups water (I used one in the food processor and then 2 directly into the pressure cooker)

start the pressure cooker in saute, add the oil then the beef cubes and brown on all sides (doesn't have to be the best) and then add in the jalapenos and sliced onions and let them sweat. 

once the sauce is made and the onions and jalapenos have started to carmelize add the sauce to the pot and pressure cook for 20 minutes or if you want to hold this till later you can slow cook this for 6-8 hours. 

I used the pressure cooker to get everything started and then place everything in an enameled cast iron pot and let it simmer for 2-3 hours till dinner time. 

NOPALES: 

1lb prepped cactus leaves (nopales)

2 cloves garlic 

1 tsp salt 

(water to boil in)

2-3 tsp olive oil 

1 tsp salt

1 tsp adobo powder

1/4 cup salsa (I used homemade leftover salsa) 

add water to a pot of water, add garlic and salt. 

heat the water to a boil and then add the cactus to the boiling water. 

boil for 10 minutes then drain and rinse with cool water and drain some more. 

Heat a cast-iron pan, add olive oil and add the cactus, salsa, salt and adobo powder. 

Saute the cactus for 10 minutes then its ready to eat.