Elevate your dinner table with this sumptuous Picanha Barbacoa, complemented by tomatoes and peppers. Here’s how to make this delicious dish, perfect alongside super fluffy potatoes.
Ingredients:• 1 kg sirloin cap picanha • 2 chipotle peppers in adobo sauce (chopped) • 2 tsp cumin • 4 cloves garlic (minced) • 1 lime (juiced) • 1 cup beef broth • 4-5 large tomatoes (diced) • 2 bell peppers (chopped) • Salt and pepper (to taste) • Fresh cilantro (for garnish)
Instructions:1. Prepare the Picanha: • Season the picanha with salt and pepper on all sides. • Heat a skillet over medium-high heat and sear the picanha on all sides for about 2-3 minutes per side to get a good crust. Set aside. 2. Prep the Vegetables: • Dice the tomatoes and chop the bell peppers. Mince the garlic. 3. Layer in the Slow Cooker: • Add the diced tomatoes, chopped bell peppers, minced garlic, and chopped chipotle peppers to the bottom of the slow cooker. • Sprinkle the cumin over the vegetables and pour in the beef broth and lime juice. • Place the seared picanha on top of the vegetable mixture. 4. Cook: • Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the picanha is tender and easily shredded with a fork. 5. Shred and Serve: • Once the picanha is cooked, remove it from the slow cooker and shred the meat with two forks. • Stir the shredded picanha back into the slow cooker with the tomatoes and peppers. • Garnish with fresh cilantro and serve in tacos, over rice, or alongside fluffy potatoes.
Super Fluffy Potatoes
Ingredients:• 1 kg potatoes (russet or Yukon gold for fluffiness) • 4 tbsp butter • 1/2 cup warm milk or cream (more if needed) • Salt (to taste) • Fresh parsley (optional, for garnish)
Instructions:1. Boil the Potatoes: • Peel and cut the potatoes into evenly sized chunks. • Place them in a pot of salted water and bring to a boil. Boil for 15-20 minutes, until the potatoes are fork-tender. 2. Steam Dry the Potatoes: • Once the potatoes are tender, drain them in a colander. • Return the potatoes to the hot pot and place it back on the stove over low heat for 1-2 minutes to evaporate any excess moisture (this helps them get fluffier). 3. Mash the Potatoes: • Use a potato masher or a ricer for an extra-fluffy texture. Mash the potatoes until smooth and free of lumps. 4. Add Butter and Milk: • Add the butter and stir it into the potatoes until fully melted. • Gradually add the warm milk or cream, stirring constantly until the potatoes are light and fluffy. You may need to add more milk if they are too thick. 5. Season and Serve: • Season with salt to taste and garnish with fresh parsley if desired. • Serve the fluffy potatoes alongside your barbacoa.
This combination of rich, flavorful picanha barbacoa with light and airy mashed potatoes is sure to delight any palate, making it a perfect meal for any gathering or a cozy family dinner.