I think I can safely say that most people know their drugs by the most common brand or generic names (i.e., Tylenol, Motrin, Sudafed, Vicodin, levothyroxine, etc). But did you know that medications actually have not two, but three names? Yes. That’s right. THREE.
If it isn’t already hard enough to remember the names of the brand and generic names, let alone pronouncing the generic names (i.e., acridinyl anisidide… try saying that 5 times). But there is actually a third name just to confuse you even more. Each drug has a brand name (or proprietary name), generic name (or non-proprietary name), and lastly, the chemical name.
The chemical names are derived from rules established by the International Union of Pure and Applied Chemistry (IUPAC). The rules allow chemists and scientists to name it so that any other chemists/scientists can identify the structure based on the chemical name. To simplify the chemical name is where the generic name comes into the picture. So when a drug manufacturer develops a new drug, they start with the chemical name, give it a generic name, and then a brand name.
Chemical name: 1-[4-ethoxy-3-(6,7-dihydro-1-methyl-
Generic name: Sildenafil citrate
Brand name: Viagra
Such a long and hard chemical name, right? No pun intended. Okay, maybe just a little bit. Heehee 🙂
This is an interesting lesson, right? Or maybe not? I can geek out on this stuff all day, which is probably a good thing being a pharmacist and all.
Alright, enough of the boring stuff. Let’s get to the good stuff!…
Barbacoa Beef Tacos with Cabbage and Jalapeno-Cilantro Aioli (adapted from Food.People.Want)
1/3 cup apple cider vinegar
3 tablespoons lime juice
4 canned chipotle chiles in adobo sauce
8 cloves garlic, roughly chopped
3 1/2 teaspoons ground cumin
3 teaspoons dried Mexican oregano
1 teaspoon ground cloves
1 1/2 teaspoons freshly ground black pepper
1 teaspoon sea salt or 2 teaspoons kosher salt
2 tablespoons olive oil oil
4 pounds boneless chuck roast, excess fat removed
1 cup low-sodium chicken broth
4 bay leaves
Preheat the oven to 275°.
Combine the apple cider vinegar, lime juice, chipotle chiles WITH adobo sauce, garlic cloves, cumin, oregano, clove, black pepper and salt in the bowl of a food processor or blender and puree until completely smooth. Set aside.
Dry the roast all over with paper towels, cut away any excess fat and slice the meat into 4 evenly sized pieces. Heat the 2 tablespoons of olive oil in a very large, oven-proof pot set over high heat. Working in batches, sear the beef on all sides until deeply browned, about 10 minutes. [You don’t want to sear all the meat at one time or else it will steam rather than sear. You want the sear.]
Add the chicken stock first to “deglaze” the caramelized bits at the bottom of the pot, and stir for one minute. Then add the chile puree and bay leaves to the pot and stir until the beef is well-coated, and bring to a boil. Taste and adjust seasonings to your liking. Reduce the heat to a simmer, about 5 minutes, and then cover the lid with tin foil and add the lid to create a very tight seal. [This is to ensure that the moisture doesn’t escape too quickly during the long braising process.] Place the pot in the oven and braise the meat for 5-6 hours, removing the lid during the last hour or so to allow the simmering liquid to reduce slightly.
Allow the beef to cool slightly, spoon off any easily removable fat from the braising liquid and then use two forks to pull/shred the beef into bite size pieces.
Serve spooned onto warm corn tortillas with cabbage and drizzled with some jalapeno-cilantro aioli, or your favorite taco toppings.
Makes about 20 tacos.