Barbacoa de res estilo Sinaloa

Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Barbacoa de res estilo Sinaloa. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Barbacoa de res estilo Sinaloa is one of the most favored of current trending meals in the world. It's appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Barbacoa de res estilo Sinaloa is something that I've loved my whole life.

Many things affect the quality of taste from Barbacoa de res estilo Sinaloa, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Barbacoa de res estilo Sinaloa delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must first prepare a few components. You can have Barbacoa de res estilo Sinaloa using 18 ingredients and 9 steps. Here is how you cook that.

Ésta es todo un ritual a mi no me salió ala primera tengan paciencia sabe deliciosa sigan las recetas de los acompañantes (Frijoles puercos estilo Sinaloa) y (Ensalada de coditos)

Ingredients and spices that need to be Take to make Barbacoa de res estilo Sinaloa:

1. Trozos Carne de res
2. Chamorro de res o chamberete
3. 2 cucharadas Vinagre de manzana
4. 1 lata Cerveza
5. 1 lata Aceitunas sin hueso verdes
6. 1 Chile verde largo
7. 2 Chile huagillo seco
8. Manteca de cerdo para engrasar
9. Tomates
10. 1 Cebolla blanca
11. unas cuantas Zanahoria puede ser cambray o normal
12. unas cuantas Papas cambray o roset
13. 2 dientes Ajo
14. Pimienta
15. Sal de mar entera
16. pizca Comino molido
17. al gusto Chile de árbol
18. 2 hojas laurel

Steps to make to make Barbacoa de res estilo Sinaloa

1. Poner a hervir con agua los chiles checos con dos dientes de ajo y una cuarta parte de cebolla poquita sal para ablandar los chiles recuerda quitarles la colita seca
2. Pica la verdura en tiritas, el chile verde, unos dos chiles depende si haces mucha carne o poca.
3. Las papas y las zanahoria las echas después porque se deshacen en la última media hora.
4. Tienes que engrasar tu olla con manteca una tus manos limpias eso es para que la carne con el peso no se pegue en la la olla.
5. Enjuaga la carne y córtala en trozos. Lucía el chile y cuélalo muy importante por presentación.
6. Agrega una capa de carne, una capa de verdura, chile y sencilla. Importante: cuela las aceitunas, el vinagre no se usa😉.
7. Echa media lata de cerveza, unas dos cucharadas de vinagre y la salsa de chile. Con tus manos mezcla todo en la olla hasta que se integre.
8. Mete a fuego bajo por dos horas, tapa con papel aluminio para que se conserve más el calor. Echar las especies, una pizca de comino y dos hojas de laurel.
9. Si es mucha, carne un puño de sal; si en poca una cucharada. Lleva mucha sal por si es mucha carne revisa y muévela mantén a fuego bajo por dos horas. Con una cuchara cada 30 min revolver para que no se pegue, porque se ahuma. Si se seca agregar un poco de agua. Suerte

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