A Pati Jinich Recipe

Coahuila-Style Barbacoa on Pita Bread

8 servings

Pan Pita con Barbacoa Coahuilense

Ingredients

3 pounds sirloin cap, tri-tip, or top sirloin, fat cap trimmed ¼ inch thick and cut into 2 inch pieces
2 pounds beef short ribs, bone in
1 white onion, halved and quartered
3 ripe roma tomatoes, quartered
2 chiles verdes or Anaheim chiles, stemmed, seeded and diced
2 garlic cloves
3 bay leaves
1 tablespoon dried oregano
1 tablespoon kosher salt, plus more to taste
1 tablespoon ground black pepper
3 cups water

Put the sirloin chunks, short ribs, onion, tomatoes, chiles verdes, garlic, bay leaves, oregano, salt, and pepper in a large Dutch oven or deep lidded pot. Pour the 3 cups of water over the meat and bring to a boil over high heat. Cover, reduce the heat to medium low, and simmer for 2½ hours, stirring a few times in between, until the meat falls apart when pulled with a fork. Remove from the heat.
Remove and discard the bay leaves. Remove the meat and discard the bones, along with any tough connective tissue or gristle, then shred the meat into the remaining broth, along with the onion, tomato, garlic, and chile which will have cooked down to a paste.
Serve hot with warm pita bread, the Yogurt and Cucumber Salad with Herbs, Salsa Roja del Jacalito, and ripe avocado slices.