Sonora-Style Beef Barbecue for Parties

If you want to know how to make this delicious barbacoa, cold soup, and if it's a party, then the cheese is already prepared. Stay and watch this video. A delicious recipe for a party. Let's go. Barbacoa. We're partying. Good morning, we're partying. Barbacoas are for parties, right? They are. In my ranch, in my town, they are used for parties. Here too? In Guatapampo? Yes, yes. Look, here I have 15 guajillo and 2 pasillas. Here we're going to hydrate it. And look here. 15 guajillo and 2 pasillas. That's right. Here I have the meat. That's for 3 kilos of meat. For 3 kilos of meat. I have 2 kilos of beef neck. Look, here's the fish. And I have 1 kilo of ribs. The amount of chili I gave you is for the 3 kilos of meat. I like to cut it into considerable pieces that fit on the plate. That fit in your mouth. The big mouth. Look, you don't want to leave this one. They say that the knife doesn't have a sharp edge, but it does. Yes, it does have a sharp edge. Yes, yes. It looks like it doesn't, but it doesn't. The truth is that this marmalade is thick. Look, if you look at it, you see how it's watery. And here it gets hard. It's a good knife. Yes, man. And also here we have the sharpener. Right here where we have the base of the knives is the sharpener. It's a sharpener at the same time, right? Yes, and we only see that it needs a little, so we take it out. Because if not, we're going to add the chili. The chili. Here are 5 guajillo. I'm still stubborn with the reverse. 5 guajillo per kilo, that's why it's 15. And I put 2 guajillo because they were big. So it has to be 1 per kilo. Counting the rib. And this is 1 tablespoon of oregano. I have a piece of cinnamon. And I have the equivalent of a bay leaf. And I have 1 teaspoon of whole pepper. And 6 chili peppers. All this is going to be blended. We're going to add a cup of pineapple juice here. Pineapple juice? Yes, pineapple juice. To enhance the flavor. Very characteristic of the barbecues. Yes, exactly. Starting. Take the blender. I'm going to add butter. This is just to varnish the pot. We're going to use our hands. To form a layer at the bottom, right? Yes, so that the meat doesn't stick. Just a little varnish. Here and look. If you don't have pork butter, can you do it with oil? Or does it have to be butter? Or with Inca butter, with the butter you have. Here I have the rib, I'm going to put it down. So that it covers me, so that the meat doesn't fall apart or something. And we're going to add a little salt at once. Because this is going to stay down. We have this salt apart. Look here and we're going to put a little touch of the marinade. Of the marinade of the wing wing. This is just a little touch to make sure the rib is well covered. We're going to mix it up. Don't be afraid to get your hands dirty. It's a very good meal to enjoy the national holidays that have already begun. Come on, the national holidays have already begun. Now everything goes. Here goes the fish bone. The fish bone of the rest. Look, we're going to add the salt at once. Everything that was left over. This is optional. It's to taste, sorry, not optional. It's to taste. Here are two tablespoons of salt. One of the spoon with which you eat. Not the smallest. Will this be enough for about 20 people? Yes, easy. Easy because it has beans and it has cold soup. Here I have six tomatoes, an onion and three Anaheim peppers. Or even more, right? Yes, even more. Look, we're going to give it a good stir. A stir. Try not to touch the rib below. That's why we put the marinade and the salt at once below. A stir. A stir that we are giving it. We're going to put three carrots and I'm going to put this one that we don't need. Look. Olives. Look, I want to ask you a question. You who have tried the barbecue, do you put carrots or not? Because I have heard that many people don't put carrots. Our mother and my grandmother put carrots. So we grew up like that. Here we are going to finish putting the marinade. Can I answer too or not? Yes, of course. Remember that there are a thousand ways to do it. For example, you can make it with chicken, pork, beef. Exactly. Yes, that's why I ask because there are people who say they haven't tried it like that. In other places, if you order a barbecue, they make you a barbecue. Oh, how delicious. How strange, right? The barbecue in barbecue, the name. Well, I think for Americans, a barbecue is a barbecue. Look, we're going to leave the potato at the end. I think. Because at the end, when it cooks, it cooks up here and the potato doesn't fall apart. Look, now we're going to finish. Yes, it's cambray potato. Just like one came out bigger, we split it in half. Look, now we're going to finish adding the marinade. And we're going to add water until the meat is coated. There I take you with my hands. As always. And you have to get dirty in this one because it's better to stir with your hands, right? Yes, come on, it's part of the revolution that one does. Look, we're going to add the rest of the water so that it's well coated. Now yes, we're going to leave it there. The meat is coated, but not the potatoes? Oh no, not the potatoes. Look, just the meat. The potato is going to cook with the same steam and have the water and all that. There it is. And we're going to be checking so that the water doesn't come down. Are the potatoes going to stay on top? Yes, the potato is going to stay on top so that it doesn't turn into a mess. We're going to leave it here. So that it doesn't fall apart. Exactly. We're going to leave it here for about two hours. We're going to cover it. But first, you know what I'm going to do? I'm going to wash my hands. Now yes, look. With the magic lid. The truth is, even if you have the right lid, it's better to put aluminum and then the lid. Why? Because aluminum keeps the heat uniform. So that it's well sealed. I say it has to be like the effect of the express pot. Of the express pot. Without getting to so much pressure because it's not sealed. Exactly. And well, once again, we're going to put a cold soup. Right here? Right here, look. Why are you heating it up if it's going to be cold? Because we have to cook it. Ah, well. Now yes, look. The fire is going. They're jokes. They're jokes, they're jokes. They're jokes from my dad, I would say. Alfredito Junior. Look, I'm going to cook two bags. This is what's called a feather. If you want to do it with your elbow, it's fine, nothing happens. It's up to you. You decide. It's up to you. I like to cook it with bay leaf. I also like to add oregano. It's a teaspoon. It's three small bay leaves. And 15 peppercorns. And I like to add the salt at once. I'm going to add a teaspoon of salt. Look, and with this we're going to give it a good stir. Do you know why I like to put all that at once? It's because the pasta gets flavor like that. And if, for example, if it touches you without so much cream or anything, the pasta will already touch you with a little flavor. Well, like that, raw. I love it. We are very excited here in the south of Sonora because we got a lot of water without getting to so much flooding in the houses. Yes, really. The streams grew, which had not grown since when. Yes, there was a little bit of flooding, but not like in other floods. And the dams, apparently, are having water. Oh, they were really very dry. Well, it's a blessing for us that we suffered a bit of drought. We're going to leave it here for two hours, and we're going to check this out in half an hour to see how it is. In 20 minutes it was? It was in less time. Look, here I'm going to blend one and a half of half cream. And I'm also going to add mayonnaise. We're going to add three tablespoons of mayonnaise. One and a half cartons of half cream. One and a half cartons, exactly. And I'm going to add, so that it has color and flavor, this is bell pepper in a can. I'm going to add it to the whole can. I'm also going to add a teaspoon of chicken bouillon. I add this so that it has more flavor, and also so that it tastes like, instead of adding salt, I'm going to add chicken bouillon. And blend, blend. This is the powerful one, the one I told you about. That one, look. Well, in this one I don't know what's going on. The bad thing is that you have to mix everything, look. Here we have the pasta. The pasta, I call it the soup. Well, it's pasta. The pasta is not the one that is like, the one that is like a tornado. Well, I say it's the shape, not the pasta. It's the pasta. How much ham? I have 250 grams of ham. And did you lose the bay leaf? Oh, the bay leaf, look how elegant. But it's okay, it's part of the seasoning I had. I also have yellow cheese. I cut this into squares. It's the one we normally put on the sandwich. Look, and now, look. Let's go. Let's go, slow, slow, slow. Whatever, but we have to get there. I'm slow to eat. Whatever, but we have to get there. Exactly. I got videos and photos of you bathing in the rain with the kids yesterday. Oh yeah, we took advantage of it. And what did we do? We just enjoyed the water, really. A great blessing. And we enjoyed the rain a lot yesterday because it was without lightning, and during the day. During the day, and the rain was calm. I mean, it was tight, but it was tight. I mean, it got strong, but slightly. The kids loved it. Look, my mouth is watering. No, the kids loved it. One of them told me, Mom, it's time to get in because there's no thunder. And that's when we took advantage of it. Even Duque was bathing. It's ready for the party. It's ready. Look, we're going to put it in to cool it down a bit because this is cold soup. And to make it fit, we're going to put it in this one. Because this is a big pot. This is like for salads, but you have to take advantage of it. I'm craving a spoonful. Smoked bacon. For a centerpiece. For a centerpiece, exactly. If we're at a party, well, a good party. Smoked bacon. Yes. This is smoked bacon. I chopped it very finely because it's going to go in a cheese. It has to be very finely chopped. And here we have Philadelphia cheese. Philadelphia cheese. We have very finely chopped jalapeño. We also have the fungus. I forgot the name. Mushroom. And we have ham and chives. And if you notice, everything is very finely chopped. Why? Because everything is well mixed. And if you want to give it a more elegant topping, you can sprinkle it with nuts. But not this time. Now the chives. Ham, cherry. Are you going to celebrate my birthday alone? Yes, once. We're already in the month. Yes, and this month is my birthday. Yes, already. And we already have the barbecue, beans, soup. We already have everything. People, we love you. Where's the music? I'll sing you some songs. Look, we're going to incorporate all of this. That it is well mixed. Right now, what we were waiting for, my people, I asked Bella if she would marry me again. And you don't even know what she answered me. If I'm crazy, yes. Tell her the truth. What did you tell me? I laughed, I laughed. No, I told her yes. I told her yes, of course. You're not going to believe me, but yes. You're going to make fun of me, I told you. Look. Here is the elegance of the cheese. We are going to form it into a ball, because it has to go in a ball. Hey, do you think I would marry you again? I say yes. Yes, imagine. Pretty, cook, hard worker. Thank you. She scolds me when she should scold me. How barbaric. And anyway, she doesn't listen. Yes, I do. No, she does. She denies it, but she listens. Look. Hey, it's well nourished. Well nourished. The ball is ready. And I'm going to wash my hands to accommodate cookies around here. How delicious. Hey, and everyone will be like us, that we like to put soup and finish eating and serve soup again. Well, yes, the soup. It's like, oh my God, the soup. I even make soup tacos. Yes, man. It's the plus that gives it, it's the ... And how weird, how weird it is, I mean, where they sell barbecue, right? Yes, go ahead. Exactly. It is a very Mexican food, but it is eaten more at parties here. At parties. Well, this style. You're salivating, your voice is heard, you want to talk and ... And you salivate. I'm salivating too. Really, yes. We are going to put a good portion because ... Oh, how delicious. Look. Now yes, the bean one. Here is the plate separator they sell you. To put the portion to each piece. Well, I serve myself to accompany you once, look. Once. Look, beautiful. I don't even know how to start. I'm going to start here. First I want to try it like this, without tortillas, without anything. Let's see. Delicious. Yes. I'm going to try the cheese to see how it is. You have to try it. Try it. Do you know what was missing? The mayonnaise sauce. Delicious, the mayonnaise. Oh, how delicious is the cheese. Now we are going to try the barbecue. Delicious. Yes? I loved it. This recipe is your grandmother's style. It's my grandmother's style. Is it that my grandmother makes it different? Yes. She makes it like beef, right? It's delicious. How delicious. How good it is. And the cold soup. See what a delight. Excellent accompaniment, not just of the barbecue, of any food. What about the soup? Do you know what I could put? A jalapeño. Go ahead, how delicious. How delicious. Let's see, fresh cheese. Look. How good it was. How can it not be good? Yes, it has bacon. How delicious. How not wanting you threw away three recipes. Hey, it's true. All the accompaniments. And you know that if you want to see more recipes of La Bella, here we leave the videos of the recipes. And for today, you have nothing more to say. Come on, oldies and oldies.