By Pati’s Mexican Table 

It’s Pot Luck Party day at Pati’s house! Today, she’s having some friends over and this time everyone’s contributing to the meal — no one shows up empty-handed. Pati also welcomes home design expert Sabrina Soto, who is bringing along one of her favorite Cuban recipes.

Bocados de Barbacoa

Makes 24 sliders or tacos

INGREDIENTS

For the Marinade:

– 10 guajillo chile peppers, stemmed and seeded
– 10 ancho chile peppers, stemmed and seeded
– 5 cups water
– 1/3 cups apple cider vinegar
– 1 medium Roma tomato, cut into quarters
– 1/2 medium white onion, coarsely chopped (1/2 cup)
– 3 medium cloves garlic
– 1 tablespoon dried oregano
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon ground allspice
– 1/2 teaspoon freshly ground black pepper
– 5 whole cloves, stems removed
– 2 1/2 teaspoons kosher or sea salt
– 3 tablespoons safflower or vegetable oil

For the meat:

– 4 pounds round beef roast or brisket, cut into 4” chunks
– 1 pound banana leaves or aluminum foil
– 12 ounces (1 bottle) light beer

To assemble

– Small slider buns (brioche or challah buns are specially good with this!)
– Drunken Pasilla, Prune and Orange salsa, optional

DIRECTIONS

For the marinade:

Heat a large, dry skillet over medium heat. Add the dried chile peppers and toast them for no more than 20 seconds per side, taking care not to burn them. Transfer them to a medium saucepan and add the water, place over medium heat and cook for 12 to 15 minutes, until the chiles have softened and rehydrated.

Transfer chiles to a blender. Add 2 cups of their cooking liquid (discard the remaining liquid), the vinegar, tomato, onion, garlic, oregano, cinnamon, allspice, black pepper, cloves (stems removed) and salt; puree until smooth.

Wipe out the medium saucepan and add the oil. Place over medium heat for 1 to 2 minutes, then add the pureed marinade, being careful to avoid any splatters. Partially cover, and cook for 10 to 12 minutes, stirring once or twice, until the color darkens and the mixture thickens to a paste like consistency.

Place the meat in a large bowl and cover with the marinade. If you will not cook it that day place it in the refrigerator, covered up to 48 hrs. With the banana leaves, or aluminum foil, make packets with the individual meat pieces. Be sure to add a generous amount of marinade before you pack them (like gigantic burritos or tamales)

Preheat the oven to 350 degrees. Place the meat packets inside a large heavy ovenproof French oven or casserole, pour the beer, and cover. Roast for about 3 hours; until the meat is succulent and comes apart if pulled with a fork and the vegetables are well seasoned and tender. Transfer to the stovetop (off of the heat), and let everything rest for 10 to 15 minutes before opening. Discard the avocado leaves, if using.

Serve on slider buns with drunken salsa and/or pickled jalapeños.

Still hungry?… See more recipe’s from Pati’s Mexican Table

DRUNKEN PASILLA, PRUNE AND ORANGE SALSAPAPAS RELLENAS WITH AVOCADO SAUCE
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