Barbacoa

About two years ago, my boyfriend took me to Taco Gean in Tuscaloosa, AL. It was an authentic Mexican restaurant serving everything from Barbacoa and Mole'. I had never had either, so I tried both. Delicious! I had actually never even heard of Barbacoa, but wow this newcomer blew me away...so good! Beef! Yummy!

Little did I know that my trip to Taco Gean would be so timely. A couple of weeks later, when we returned to Tuscaloosa to celebrate Alabama football once again and to visit friends, I suggested going to Taco Gean again (yes, it really was that good). Our friends soon told us that they had closed and a hot dog joint was now in its place. Many months later, I got reports from friends that had visited that hot dog joint that it was mediocre at best. The fact that this glorious authentic Mexican restaurant that served divine treats on the cheap couldn't survive while this hot dog shop still runs is proof to me...proof that my theory is true. My theory is that the majority of people have poor taste. It is sad fact, but it is true! That is why I am pushing on by providing this great service of sharing "real" and "good" food with you guys here. Enjoy!

This barbacoa recipe by the way is so simple. All you do it marinate your meat overnight, sear both sides in a skillet, cook in crock-pot, shred meat, slap on a tortilla, and eat! You will be begging for more. Trust me!

Ingredients:

• 2 pounds beef brisket
• 28 ounce can diced tomatoes
• 1 can rotel
• 1 cup chicken broth
• 2 Tablespoons lime juice
• 1 1/2 teaspoons ground cumin
• 1 teaspoon oregano
• 2 sliced jalapenos (seeds and ribs removed)
• 3 tablespoons cilantro
• 1 sliced onion
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 Tablespoons oil (for searing meat)
• fresh limes (to squirt on your taco)

Directions:

1. Place all but the last (oil) ingredients into a large zip lock bag. Place in fridge and marinate overnight. I always put my bag into a big bowl, so if anything drips out, it doesn't mess up my fridge.
2. Next morning, sear both sides of the meat in an oiled skillet on high heat. Sear fatty side first.
3. After searing, place meat and all juices from marinating bag into crock-pot and cook on low for 8 hours.
4. After 6 hours of cooking, take meat out of crock-pot and place in large bowl. Use large forks to "pull" meat apart. Then, place it all back in the crock-pot.
5. After it cooks for the remaining 2 hours, serve meat on a tortilla
6. Serving suggestions: fresh lime juice (this is key, totally makes the dish), chopped tomatoes, sour cream perhaps, cheese. Lime juice is the only real necessity here. For a side dish, make another taco...or if you are being health conscious, black beans would be perfect!

**Note: Meat will be very juicy. It would be good to squeeze out some of the juice in a colander before serving in your tortilla to avoid "soggy taco syndrome."