I take 4 peppers out of 1 can and chop them up (when I say chop, i simply mean split in 1/2 or cut into 1/3's) only sauce i use is the sauce that happens to be stuck to the pepper when i pull it out of the can
Bringing to the top, as I have the same question ? I made it with four can of the chipotle peppers in Adobe sauce.( sauce and peppers) It was not very good. Trying it now with four peppers from one can of it.( no sauce) We will see how it goes.
Bringing to the top, as I have the same question ? I made it with four can of the chipotle peppers in Adobe sauce.( sauce and peppers) It was not very good. Trying it now with four peppers from one can of it.( no sauce) We will see how it goes.
Old thread but i'll add that my HEB has started carrying vac sealed cheeks. Looking forward to tweaking this to use on the smoker (at least for the initial part of the cook). Then to a foil pan with some veggies and broth for the steaming effect since I wont be wrapping in burlap/leaves.
HEB has a crockpot barbacoa recipe that uses their Mi Tienda barbacoa seasoning and it is really good. We had it last time we went to the deer lease and it turned out great. Also was able to get the cheek meat from HEB.
ummmmmm yeah, I know. but the old Spanish lady that lives next door told me that the cowhead (the cheeks to be specific) is hard to find and messy to boot. She also said that it is the spices and the cooking that give it the barbacoa taste. So this is what she uses and believe me it tastes like barbacoa.
I guess if it makes you feel better, I can call it New England style beef seafood wraps, but you'll be disappointed because it will taste like barbacoa
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