Beef Barbacoa — the first barbeque (cont.)

method servings 4

1. Start by preheating an oven to 300 degrees F.

2. Into a medium sauce pot on medium heat, onion, garlic, oregano, cumin, paprika and beef stock.

3. Lightly toast the dried chilies over a flame or in a hot pan. Once lightly toasted and cool enough to handle, remove the stems and seeds from the chilies and discard.

4. Add the chilies to the pot, along with a pinch of salt and pepper to taste. (A “pinch” is under 1 8 teaspoon.)

5. Simmer the braising liquid for 30 minutes.

6. Remove from the heat and allow to cool slightly.

7. Carefully pour the contents into a blender (NOTE!! NEVER PUT MORE THAN 1 ⁄ 3 OF A BLENDER WITH HOT OR WARM CONTENTS. BATCHES SAVE BURNS.)

8. Blend high 30 seconds.

9. Using a fine mesh strainer, strain the braising liquid back into the sauce pot.

10. Check the seasoning then set it aside.

11. Preheat a Dutch oven over medium-high heat.

12. Rub some olive oil onto the beef roast and season liberally with salt and pepper.

13. Add a few tablespoons olive oil to the preheated Dutch oven, then sear the roast. Once the beef is browned on all sides, add the strained braising liquid to the Dutch oven until the roast is almost fully submerged. Bring to a simmer, cover, then place into the preheated oven for approximately three hours or until fork tender.

14. Once the beef is very tender, carefully transfer the Dutch oven onto a trivet.

15. Using tongs or two forks, gently shred the beef into the sauce.

16. Serve with warm tortillas and toppings of your choice – commonly chopped onions, cilantro and crumbled cheese. But you know what you want to add to your own, homemade C lassic Barbeque Tacos designed by Chef Jim.

Born in New York, Chef Jim grew up helping in his family’s delicatessen, and at an early age, began his career in the restaurant industry washing dishes and peeling vegetables. Eventually, his experience earned him a cook position on a Hawaiian Islands cruise ship. After several years of preparing meals for hundreds of guests, he felt the need to serve his country and enlisted in the U.S. Coast Guard. Chef Jim prepared and served countless meals on land and at sea for admirals, dignitaries, and crew members while he dedicated over 12 years of activeduty service. His creative mindset and passion for food then drew him to the Art Institute of California, Orange County, where he graduated with honors, obtaining his degree in Culinary Arts.

Chef Jim spent the last seven years perfecting his culinary technique by working as a private chef and high-profile event caterer throughout Southern California. His comprehensive knowledge of local, and international cuisine, paired with his lifelong passion for pleasing people with amazing food is what makes him the culinary pro he is today.