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View Full Version : Help! Hey whats that thing where you


barbefunkoramaque
09-07-2009, 03:43 PM
I can't for the life of me remember how to make it... actually what its called.

So if you live here in Texas or have---

What's that recipe where you smoke a brisket (even if just up to the stall) then place it in a pan with stock and chilis and tomatoes and onions and other chit... then bake it (or continue to smoke it) to its falling apart then shred it with all the veggies there and serve it on top of soft tortillas?

I have an idea how to make it but any extra advice would be nice along with the damn name.

Mr. Bo
09-07-2009, 03:51 PM
Wish I could help. Now I want to know too though. It sounds interesting.

Markbb
09-07-2009, 03:51 PM
Are you putting shrooms on your pizza....again?

Steve_M9
09-07-2009, 04:01 PM
Is it chile guiles (Spell check). The other thought is carnitas. We usually use pork for it but it can be made with beef as well. One of our favorite ways to eat left over brisket is chopped, add pico de gallo, and put it in tortillas. The only other name I can think of is guisado or guiso. That is some good stuff man. Would make popdaddy go blind!

Steve_M9
09-07-2009, 04:03 PM
Just did a quick reference...you have to be talking about Carne Guisado.

barbefunkoramaque
09-07-2009, 04:17 PM
Shocked the Oklahoma guy would say that but he is closer to Kansas. We used to make fun of those Okies but we need to pull them in so they don't associate as much with those Commie yankees that live in all the other states not bordered with Texas.

I think your right on Carnitas but I thought it was a longer name. I think BoB Brisket in FARRRRRR west Texas would know.

barbefunkoramaque
09-07-2009, 04:18 PM
I think mistakenly it has been called Beef Barbecoa....

singingwolf
09-07-2009, 04:20 PM
Don't know what it's called...

Other than added to my "must cook" list.

barbefunkoramaque
09-07-2009, 04:20 PM
Carne Guisado not that... thats a stew made with round steak.

barbefunkoramaque
09-07-2009, 04:22 PM
I have taken the liberty of promising 50 folks I would cook something I can't remember how to make, I can't spell, pronounce, recall when I ate it, or exactly whats in it. LOL

But I will know it when I make it.

Grillman
09-07-2009, 04:55 PM
Do you mean Fajitas?

seattlepitboss
09-07-2009, 05:29 PM
Machaca?

barbefunkoramaque
09-07-2009, 05:44 PM
Do you mean Fajitas?

That's not even funny. Seriously! Y'all quite messin with me.:-P

txschutte
09-07-2009, 05:47 PM
Carne Guisada. Carnitas is basically deepfried pork.

barbefunkoramaque
09-07-2009, 05:49 PM
The Seattle guy is more Texan than most ... I think he has got it.

Other serious ideas welcome though.

txschutte
09-07-2009, 05:51 PM
Machaca?
Not. Machac is a boiled cheekmeat.

landarc
09-07-2009, 05:51 PM
machaca is air dried beef, which is then sauteed with veggies and often served for breakfast. chilaquiles are of two varieties, the one I know is Texas style eggs with chorizo and tortillas scrambled up.

coyotero
09-07-2009, 07:13 PM
Barbefukoramaque

"Compadre" you are probably talking "CARNE DESHEBRADA" (shreded meat)

"machaca" is a missnomer the real name is "MACHACADO" , machacado is dried beef that is treated (ounce dried) by passing tru a gistmo that can be better described as a wringer or 2 rolling pins. Traditionaly is rehydrated, fried and mix with scrambled eggs. BTW is probably made out of Horse or ass, (donkey, burro) meat.

JV

Desert Dweller
09-07-2009, 08:50 PM
Machaca is shredded beef, frequently from chuck but can come from brisket I guess; And the same from pork is sometimes called Chalupa. I sure can't think of the "official" name, but it sounds similar to a smoked pot roast I did a couple weeks ago without the tortillas... Sounds good anyway!

Norcoredneck
09-07-2009, 08:59 PM
Gotta wait for our resident Hispanic expert.....You know the guy who would hit anything with a pulse.:biggrin:

skidaddy
09-07-2009, 09:44 PM
I think mistakenly it has been called Beef Barbecoa....

i bet it will be more 'funkarama-coa' when yer' done with it ! .. :lol::lol::lol:

thirdeye
09-07-2009, 10:03 PM
We always called it Mexican brisket. Don't forget to add some slivers of carrot in there.

yelonutz
09-07-2009, 11:30 PM
I do believe you are looking for "Molcajete".

http://forums.chef2chef.net/viewtopic.php?t=456089

NUTZ

JD McGee
09-07-2009, 11:44 PM
Sauerbraten...:lol::lol::lol:

swamprb
09-08-2009, 02:18 AM
Sounds like what Mom used to make and called it Swiss Steak, when thirdeye tossed the carrot slivers in the pot!

garyk1398
09-08-2009, 04:29 AM
Whatever is it....I'd hit it. There I said it before Bob!!!

blues_n_cues
09-08-2009, 05:19 AM
sounds like brisket ranchero to me. don't forget the comino.

Texas Turtle
09-08-2009, 09:13 AM
"Molcajete" (sp?) is Spanish for a mortar & pestle used for hand grinding spices for cooking.

barbefunkoramaque
09-08-2009, 09:25 AM
Barbefukoramaque

"Compadre" you are probably talking "CARNE DESHEBRADA" (shreded meat)

"machaca" is a missnomer the real name is "MACHACADO" , machacado is dried beef that is treated (ounce dried) by passing tru a gistmo that can be better described as a wringer or 2 rolling pins. Traditionaly is rehydrated, fried and mix with scrambled eggs. BTW is probably made out of Horse or ass, (donkey, burro) meat.

JV


Hmmmmm I think this could be it too... But I insist on smoking it instead of boiling it up to a point.

swamprb
09-08-2009, 10:06 AM
chingalado or kittycumbotty?

BobBrisket
09-08-2009, 10:23 AM
Gotta wait for our resident Hispanic expert.....You know the guy who would hit anything with a pulse.:biggrin:

LMAO!! The Hispanic, and "hit anything with a pulse are true", I'm not familiar with the word "expert!" Coyotero has a really good possibility there that I'm not familiar with.
I'm thinking Machaca too, but you also mentioned "stock" with chiles, onions etc, and tortillas.........this could be Huevos Rancheros too. Usually a reduced soupy mixture of onions, japenos, garlic, etc that is poured over some corn torts and then two eggs(over easy or sunny up) are put on top of that. This is a very famous hangover dish. Don't ask how I know. I just do!:shock:
Machaca that I know is usually pulled beef that's added to eggs(Prep is like making an omelette), then in go the veggies, peppers, maters, onion, cilantro. Turns out like a crispy omelette. Never baked it, don't even know if that's the way it should traditionally be prepared. I do know that it usually is dried beef, but smoked brisket would be much better IMO. I use either brisket or pulled pork. Both work nicely.
The barbacoa I'm familar with is beef cheeck meat with is FULL of fat and when done right, is kinda sticky. Cheek meat has tons of gelatin(can't think of the right term for it) as it cooks or breaks down is produces this gelatin. (probably the results of connective tissue breaking down.) I wrap the cheek in several layers of heavy duty foil and add some liquid to get it started(beer/half can). Then in go 2-3 bay leaves, salt, pepper, garlic, onion, some paprika for color, then into the oven or gasser or better earthen pit(hole in the ground) till it basically breaks down and can be shredded with a couple forks. From there, onto a corn tort, with some pico de gallo or a good hot red salas de arbol, hit it with salt one last time and devour with a cold beer!:-D Repeat process.
There is also desebrada which is brisket that has been braised in a pot with stock till it falls apart. Once it has been pulled it can go into things like tacos, flautas, huevos rancheros, or machaca. Could also be some form of a Picada or a picadillo.
Hope we can figure it out. Mexican and Tex Mex get mixed together pretty good sometimes and it's hard to tell the difference from one dish to another cause the prep and ingredients can be so varied from one place to another.

BBQchef33
09-08-2009, 10:49 AM
Sauerbraten...:lol::lol::lol:


Thanks...coffee out of the nose for lunch..

Appreciate it..:twisted:

:eusa_clap:eusa_clap:tongue:

Bigmista
09-08-2009, 11:17 AM
Sounds like Phil's chili.

82muchhomework
09-08-2009, 11:23 AM
Could it be Birria?

landarc
09-08-2009, 11:31 AM
Salpicon, a preparation that uses shredded brisket slow cooked in a chile heavy sauce, then is dressed with salsa cruda, tomatoes, onions and peppers. Served either warm or cold with tortillas. Often referred to as brisket salad.

BobBrisket
09-08-2009, 11:46 AM
Could it be Birria?

Definite possibility. Sounds exactly like what Funk described.

landarc
09-08-2009, 11:53 AM
I thought Birria is pit roasted goat? Or did those guys working on my crew make me eat that goat for giggles, like that tepin potato burrito, dang that was hot.

BobBrisket
09-08-2009, 12:06 PM
I thought Birria is pit roasted goat? Or did those guys working on my crew make me eat that goat for giggles, like that tepin potato burrito, dang that was hot.

It is goat most of the time, but I think sometimes beef or pork is substituted cause of the smell and taste that goat has and that not everyone likes. Never made it myself, but had some good batches of it at parties and a few mom and pop restaurants.

thirdeye
09-08-2009, 12:15 PM
sounds like brisket ranchero to me. don't forget the comino.

Yeah, but then you would have to call it El Camino. :biggrin:

http://img.photobucket.com/albums/v377/thirdeye2/Misc%202/elcamino.jpg

WestTexAG
09-08-2009, 01:00 PM
Sounds to me like what is sometimes called spicy barbacoa out here in San Angelo. I know barbacoa is traditionally made from cheek meat, but most burrito shacks have a hard time finding cheek meat consistently or customers every day who want the cheek meat. Because of the lack of continuity, they sub the cheek meat with brisket used in the same recipe.

82muchhomework
09-08-2009, 01:59 PM
I thought Birria is pit roasted goat? Or did those guys working on my crew make me eat that goat for giggles, like that tepin potato burrito, dang that was hot.

Yeah its made of goat or lamb out here usually. I never had such good goat as when my neighbor slaughtered it and made some birria. I had to pick out some goat teeth, but it was worth it.

Birria is so heavily spiced, I imagine that pulled brisket would taste similar and be absolutely heavenly.

Smoked brisket birria, sounds like the epitome of TexMex if you ask me.

JD McGee
09-08-2009, 03:10 PM
Thanks...coffee out of the nose for lunch..

Appreciate it..:twisted:

:eusa_clap:eusa_clap:tongue:

Nice visual here as well...:lol:

BobBrisket
09-08-2009, 03:32 PM
I can't for the life of me remember how to make it... actually what its called.

So if you live here in Texas or have---

What's that recipe where you smoke a brisket (even if just up to the stall) then place it in a pan with stock and chilis and tomatoes and onions and other chit... then bake it (or continue to smoke it) to its falling apart then shred it with all the veggies there and serve it on top of soft tortillas?

I have an idea how to make it but any extra advice would be nice along with the damn name.

The more I look at your post, it must be desebrada. Basically a Mexican version of Pot Roast(sort of). Hope we helped. It's very tasty stuff on a corn tort with some hot salsa. Damn, now I'm hungry.

planoguy
09-08-2009, 04:02 PM
Sounds like a "Machaca Burrito" to me IMHO

landarc
09-08-2009, 04:11 PM
I don't see how this thread could be anything but a huge help, we seem to have named all of the shredded meat dishes known.

Mitch
09-08-2009, 06:19 PM
how about carne adobo?

Odin the Dog
09-08-2009, 06:36 PM
how about Ropa Veija?

http://keyingredient.com/recipes/122792/ropa-veija-cuban-beef-stew/

JD McGee
09-08-2009, 07:42 PM
I think Donnie knows the answer...but is just farkin' with us for grins and giggles. :lol::lol::lol: And ya know what?...it's workin'! :twisted:

It's GOTTA be one of these...

Shredded Beef with Chilies (http://www.thatsmyhome.com/texmex/main/shrebe.htm)
Fiesta Meatloaf (http://www.thatsmyhome.com/texmex/main/fimeat.htm)
Picante Meatball Heroes (http://www.thatsmyhome.com/texmex/main/picante.htm)
Chipotle Pot Roast (http://www.thatsmyhome.com/texmex/main/chipot.htm)
Carne Con Chilies (http://www.thatsmyhome.com/texmex/main/carne.htm)
Texas (http://www.thatsmyhome.com/texmex/main/texbe.htm">Texas) Beef (Slow Cooker)
Mexican Steak with Chile Rice (http://www.thatsmyhome.com/texmex/main/mexiste.htm)
Chili Lime Cumin Beef Skirt Steak Skewers (http://www.thatsmyhome.com/texmex/main/limskew.htm)
Beef Fiesta Shells (http://www.thatsmyhome.com/texmex/main/fiesta.htm)
Shredded Beef (http://www.thatsmyhome.com/texmex/main/shredbeef.htm)
Tex-Mex Beef Wraps with Tomato Corn Salsa (http://www.thatsmyhome.com/texmex/main/shredbeef.htm)
Chipotle-Orange Flank Steak (http://www.thatsmyhome.com/texmex/main/flank.htm)
Beef Stew "A La Guatemala'' (http://www.thatsmyhome.com/texmex/main/alagu.htm)
Grilled Skirt Steak With Guajillo Chile Sauce (http://www.thatsmyhome.com/texmex/main/grilskirt.htm)
Stir-fry Mexicana (http://www.thatsmyhome.com/texmex/main/stirbeef.htm)
Fiesta Pepper Steak (http://www.thatsmyhome.com/texmex/main/fiebeef.htm)
Paniolo Beef Stew (http://www.thatsmyhome.com/texmex/main/paniolo.htm)
Fiesta Stew (http://www.thatsmyhome.com/texmex/main/fiestew.htm)
Guadalajara Beef (http://www.thatsmyhome.com/texmex/main/guardbef.htm)
Charred Beef Medallions (http://www.thatsmyhome.com/texmex/main/charred.htm)
with Poblano Margarita Sauce (http://www.thatsmyhome.com/texmex/main/charred.htm)
Southwest Margarita Beef Kabobs (http://www.thatsmyhome.com/texmex/main/bbekabob.htm)
Green Chili Burros (http://www.thatsmyhome.com/texmex/main/green-chili-burros.htm)
Rio Grande Meat Loaf (http://www.thatsmyhome.com/texmex/main/rio-grande-meat-loaf.htm)
Easy Taco Bake (http://www.thatsmyhome.com/texmex/main/easy-taco-bake.htm)
Mexicali Meatballs (http://www.thatsmyhome.com/texmex/main/mexicali-meatballs.htm)
Mexican Meat Casserole (http://www.thatsmyhome.com/texmex/main/mexican-casserole.htm)
Taco Casserole (http://www.thatsmyhome.com/texmex/main/taco-casserole.htm)
Crockpot Tacos (http://www.thatsmyhome.com/texmex/main/crockpot-tacos.htm)
South of the Border Casserole (http://www.thatsmyhome.com/texmex/main/south-border-casserole.htm)
Mexican Round Steak (http://www.thatsmyhome.com/texmex/main/mexican-round-steak.htm)
Mexican Meat Loaf (http://www.thatsmyhome.com/texmex/main/mexican-meat-loaf.htm)

Fiesta Rib Eye Steaks (http://www.thatsmyhome.com/texmex/main/fiesta-rib-eye-steaks.htm)
New Mexico Green Chile Burgers (http://www.thatsmyhome.com/texmex/main/green-chile-burgers.htm)

That's all I got...:twisted:

bbqfans
09-08-2009, 08:23 PM
You're terrible:lol:
These people don't have an idea what you're doing:icon_devil

Odin the Dog
09-08-2009, 11:00 PM
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Maybe this was what you were looking for?? :icon_sick

JP
09-09-2009, 12:53 AM
Well? What was the answer?

barbefunkoramaque
09-12-2009, 09:32 AM
Hell if I know. Like my Gumbo, I steal my favorite things from each recipe and do my own thang.

Bob has been a great help. I don't have time today to smoke but I could do what a certain notable, VERY notable bbq joint north of Harris county does and cook it part way in a roaster then smoke it over hardwood thick smoke hot and fast an hour or so until its blacken . I know I have some frozen inje... uh... strained smokey brisket drippings I could use for a broth too.
I am gonna wing it... It will be sitting next to hamburger meat for a taco pile on so I assume someone will eat it.