Marlboro Braggin' Rights Bbq
From circlemoon8 13 years agoIngredients
- 1 lg onion, chopped shopping list
- 2 jalapeno peppers, finely chopped shopping list
- 3-4 TBS oil shopping list
- 3 lbs lean beef chuck, cut into 2" pieces shopping list
- 2 pork tenderloins, cut into 1" slices shopping list
- 2 TBS chili powder shopping list
- 2 tsp ground cumin shopping list
- 1 tsp each ground coriander and dried oregano shopping list
- 3 cloves garlic, minced shopping list
- 1 - 28 oz can crushed tomatoes shopping list
- 2 cups beef broth or water shopping list
- 2 bay leaves shopping list
- Large flour tortillas or burger rolls shopping list
- bread and butter pickles, optional shopping list
- sliced onions, optional shopping list
How to make it
- In a Dutch oven over medium heat, cook onion and jalapeno peppers in oil until tener, stirring occasionally, about 5 minutes. Add beef and pork and more oil if needed; cook and stir until browned, about 10 minutes. Add chili powder, cumin, coriander and oregano; stir to mix. Add garlic, tomatoes, beef broth and bay leaves. Bring to a boil, cover and cook at a slow boil for 1 hour. Uncover and continue to cook until meats are very tender, about 1 hour.
- Remove meat from mixture and cool slightly. Remove bay leaves and discard. When meat is cool enough to handle, pull apart or shred. Set aside.
- Boil down the cooking liquid until thickened, if needed. Combine shredded meat and sauce.
- Serve wrapped in large flour tortillas or on burger rolls. Add bread and butter pickles and onions, if desired.
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