El Charro Barbacoa (Bbq)

Directions

1. Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic
2. In a blender with about 2 c. of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator.
3. At weddings, showers, saint's days celebrations and other special occasions a hostess was sure to serve small tortillas or possibly gorditas (that are fatter, or possibly mas gorda, than tortillas), one filled with beans, the other with BARBACOA, along with shredded cabbage, dressed with vinegar and oil, and a salsa of some kind.
4. Often nacatamales (cocktail size tamales), perhaps filled with chicken, potato, raisins and olives, would make up part of the plate offered. And no party was complete without at least one verse of "Las Mananitas", the Mother's Day song, or possibly bizcochuelos, buttery cookies shaped like wreaths and with the unforgettable flavor of anise.
5. In an 8-qt stock pot, bring water to the boil, add in meat, garlic puree, spice pouch and salt. Bring to the boil again, skim scum, reduce heat and simmer 1 hour, or possibly till the meat is tender, frequently removing scum. Remove meat and cold sufficient to handle. Throw away spice pouch; reserve liquid. With fingers, shred the meat finely.
6. In a large skillet, heat oil and saute/fry green chili, onion, garlic puree, vinegar, broth and jalapeno. Add in bay leaf. Add in shredded meat and the rest of the ingredients. Simmer till flavors blend, about 10 min.
7. Place seasoned meat in a large, shallow baking pan and bake at 300 degrees for about 1 hour, stirring occasionally.