Page 148 - 2016TOHCookbook

Beef Barbacoa
Roberto Santibanez
ROBERTO SANTIBANEZ is the chef/owner of Fonda restaurants in Brooklyn and Manhattan. A native of Mexico City and a graduate with honors from Paris’s top culinary institutions, Roberto’s culinary resume includes stints as restaurateur, culinary consultant, author and teacher in Mexico, Europe and the United States. He is the author of three cookbooks, and is a culinary consultant for Amtrak and a member of The Culinary Institute of America’s Latin Cuisines Advisory Council.
INGREDIENTS
Serves 4 to 6
Adobo sauce:
4 cups water
2 tablespoons chopped garlic
4 pasilla chiles, seeds removed
1⁄2 teaspoon dried oregano
1⁄2 teaspoon ground black pepper
4 ounces chipotle chiles in adobo sauce 1⁄2 teaspoon salt
Ribs:
24 ounces beef short ribs
4 carrots, peeled and cut into chunks 2 yellow onions, diced
1 bay leaf
PREPARATION
1. Preheat oven to 350°F.
2. To make the adobo sauce, place the water, garlic, pasilla chiles, oregano, pepper, chipotle chiles and salt in a blender. Blend until smooth, about 5 minutes; set aside.
3. To make the ribs, place the short ribs, carrots, onions and bay leaf in the baking dish. Pour the adobo sauce on top. Cover tightly with foil.
4. Bake until the meat is tender when pierced with a fork and pulls apart easily, but is not falling apart, about 3 hours. Transfer the meat to a bowl. Shred the meat and discard the bones. Strain the sauce, then return it to the baking dish. Stir in the meat.
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