Let me give you a disclaimer. This first paragraph has nothing to do with barbacoa or plantains or any food in general. If you don’t care to know any of my personal life feel free to skip down to the recipe because trust me, it’s a damn good one. For a minute I’m going to talk about loss and acceptance (if that’s what you want to call it) and the strange ability for us to move on with our lives once certain hopes have been crushed to bits. As of yesterday, my momma has been gone for a whole year. A whole two years since she was diagnosed. It seems the time flew by but at the same time has involved some of longest days and worst nights of my life. When she was first diagnosed, it was unreal. Completely unfathomable that there was any chance she could be gone so soon. I didn’t believe it and knew she just HAD to beat it. There was no way I could raise myself at the age of 26, let alone a child, without her. Here we are, 2 years later and it’s been a year since I’ve been able to call her when I need advice or a favor, stop down at her house when I needed to hang out with her, or have her around as a grandma to my son. Last night, Evan was jumping on the bed singing “5 Little Monkeys” which she taught him and I thought about how unfair it was that she isn’t around to see it. Anyone who has lost a loved one too early knows how it feels to go from lightness to darkness to lightness and knowing there will always be something missing. Meanwhile through all of this, you become stronger to carry on for yourself and your family because when you are a parent you have to.
I know that’s some really heavy reading to follow up with a recipe and there isn’t any way to go about it smoothly so I’m just going to give it to you. I don’t think the fiance has ever been so happy eating dinner. Even the little man was all about it. Chipotle, watch out.
A 2 lb eye of round roast, cut into 3 pieces
Salt (I used smoked sea salt)
Rub all sides of meat with salt and pepper, sear in skillet on all sides. Move to crockpot.
Mix in food processor or finely chop:
2 Tbl apple cider vinegar
3 cloves garlic
2 teaspoons dried oregano
pinch of ground clove
2 canned chipotle peppers
1 tablespoon adobo sauce
1/2 cup chicken or beef stock
juice from one lime
Once combined, add to the crockpot. Also toss in a few bay leaves. Cover and cook on low for 7-8 hours or high for 6. Once meat is tender, shred with fork. Keep all the juice and mix it with the beef and top with lots of cilantro.
2 large plantains, peeled and chopped into small slices
juice from one lime
2 Tbl lard or coconut oil plus some for frying
Salt to taste
Heat the extra oil in skillet and add the plantains. Fry until lightly gold on both sides. Let cool and add to food processor or high powered blender. Add the rest of the ingredients and puree until a sticky batter forms. Roll into balls and then press into circles on a greased baking sheet (you may need two). Bake for 10-15 minutes at 350. For chewier, soft tacos, make the dough a little thicker. For crunchier tacos, roll it out thinner.
Fill your tortillas with the barbacoa, some avocados or guacamole, salsa, etc., eat, fall in love.