Ingredients
Barbacoa
- 2 lbs chuck roast (2-inch cubes)
- 8 oz adobo sauce
- 1/2 jalapeno
- 1/2 onion
- 5 cloves garlic
- 2 C beef stock
- cayenne powder
- aleppo pepper
- cumin
- salt
Corn Cakes
- 14 oz can corn
- 3 tbsp plain yogurt
- 1/2 C butter (soft)
- 3 tbsp white sugar
- 1 tsp salt
- 1/2 C corn meal
- 2 tbsp flour
- 1/2 tsp baking powder
Salsa
- 1/2 onion
- 1/2 bell pepper
- 1/2 jalapeno
- 1 roma tomato
- 5 cloves garlic
- cilantro
- lime juice
- chili powder
- cumin
- salt
Cream Sauce
- yogurt
- lime juice
- chili powder
- milk
Procedure
Barbacoa Beef
- In pressure cooker, liberally salt beef cubes and let sit for 30-60 minutes. Don’t be afraid to put more salt than you think you need.
- Pour adobo sauce, beef stock, garlic, onion, jalapeno, and other spices into the pot.
- Set pressure cooker to Meat/Stew setting on High for 75 minutes.
Corn Cakes
- Preheat oven to 375°F.
- In food processor: blend corn and yogurt until creamy.
- In separate bowl, combine flour, corn meal, and baking powder.
- Cream butter in stand mixer. Then add sugar and salt.
- Alternate mixing in corn mixture and flour mixture until well-combined.
- Butter and flour walls of cupcake tin. Add mixture.
- Bake for 35 minutes. The edges should just start to brown. and firm up. Let cool
Salsa
- Finally, finely chop with finesse the few ingredients and mix in a bowl. Sensually squeeze fresh lime. I purposefully didn’t give specific measurements for the spices (chili powder, salt, cumin). This is up to you and your specific tastes.
Cream Sauce
- Mix yogurt, chili powder, lime in a small bowl. If too thicc, add a splash of milk and stir. I like this to be pretty limey, but again, it’s up to you.
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