Marc's Lunchbox: Beef Barbacoa

“Food is not just eating energy. It’s an experience.”

— Guy Fieri

TOMATILLO PORK GREEN CHILE

Another week and another recipe brought to you by the great and powerful Nick Massie (thanks for the recipe Nick). This one I have actually made before and I REALLY like it a lot. It is simple, easy to make, and tasty as can be. It's got a lot of complex flavor that compliment each other for the lack of effort it takes to complete!

I'll break this recipe down into three pieces: meat, squash, and sauce.

Meat:
This is the easiest part, set it and forget it in the crockpot. Grab two tri tips, and a bunch of spices plus water and apple cider vinegar (spices and quantities listed below). The spices and liquids are beaten together to make a zesty homemade marinade. Roll the meat in the marinade, cover it up and let it sit as long as possible, to a max of three days. The longer it sits the more flavor it will have. Then, transfer the meat into the crockpot, pour the remaining marinade on top, and set it to cook on low for 12 hours. The result is steaming fall apart meat packed with flavor.

Squash:
This is the carb for the week, which works with the barbacoa really nicely. Super simple, take one butternut squash, peel it, cube it, and toss it in a coat of oil and garlic salt. throw them on a cookie sheet in the oven for 45-50 minutes (i usually go 60 for a little extra crisp) and boom, done, and SO GOOD.

Sauce:
Nothing pulls this all together with a punch of flavor like a nice homemade tomatillo sauce! Super easy, super tasty, and you can make it mild or spicy. To make this, take a few tomatillos and a few cloves of crushed garlic, and bring them to a boil. If you want to make it spicy, cut in half and add a serrano pepper. If the tomatillos are floating, flip them halfway through. Once the tomatillo changes color and begins to split, take them out and pour them into a blender. Add a bit of the hot water from the pot and blast it so its thick, almost like a salsa.

Toss in a diced onion and a small bunch of chopped cilantro for flavor, and give it another blast to fold in the ingredients. DONE!

Try it out, let me know what you think and VOILA!

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Want to chat with me more? Shoot me an email to: marc@voyedgerx.com or comment down below.

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