Classic Mexican and Tex-Mex Barbacoa – It really is Not Barbecue But It really is Near, With a Number of Twists

Barbacoa is incredibly well-known in many pieces of Mexico and the United States. States shut to the border know barbacoa as a delectable meat merchandise, accessible only on the weekends as a particular Sunday breakfast meal. Other individuals take in barbacoa with regularity, experiencing it any time or any day.

So What exactly is barbacoa? It is not “barbecue” in Spanish, as many believe that. In central Mexico, it signifies goat or lamb meat wrapped in large leaves and roasted on sizzling coals. In Texas, Mexican ranch arms utilised cattle heads for this roasting method. In essence, they wrapped the heads in the leaves (later on it was foil), and buried them in the floor with sizzling coals. Dining places had even adopted very similar strategies of cooking these heads (cabezas).

As the a long time went by, eating places had to stop burying the heads because of overall health codes. Now, they roast and steam the heads in ovens, which has essentially been helpful to the eating places. A a great deal much larger team of supporters has taken a liking to this form of cooking method.

To cook genuine barbacoa at property, it will consider a very excellent romance with your butcher or slaughter house manager. But fortunately for you, the head of a cow is generally thrown absent in many pieces of the United States. Your romance with your butcher will avoid this, and permit you to acquire the heads at very very low selling prices, or even free of charge in some circumstances.

So once you have secured a excellent supply of cattle heads, how will you cook this at property? Just one of the very greatest strategies of cooking a cow’s head for barbacoa is to steam, or roast it in a large, electric turkey roaster. It functions properly, and will generate some of the greatest barbacoa given that the “burying in filth” age.

Follow these methods for perfect barbacoa results. This will make about 2 lbs of meat, or adequate to feed 6 to 8 hungry breakfast diners. Now do not grow to be hesitant about applying these methods. You will be accomplishing this because of your appreciate of intriguing foodstuff, and barbacoa is just just one of them.


Just one 20 to 25 pound cow’s head, skinned and cleaned
one cup dry rub (recipe underneath)
2 Onions, slice in half
eighteen” significant-obligation aluminum foil

Rinse the head well out with a hose. Slash out the tongue (if however there), and reserve for an additional intriguing meal. Sprinkle the dry rub all in excess of the head and area it, forehead down, in an eighteen-quart roaster. If it does not in good shape well, angle it to make it in good shape.

Increase 8 cups of water and the onions, then include. If the roaster lid does not in good shape, area two sheets of wide foil in excess of the best of the roaster and seal it.

Change the roaster oven to 350 levels F., and heat for about just one hour, till the water is boiling quickly. Reduce the heat to 250 levels and permit the head to steam for about twelve hrs, or overnight. The cheek meat must effortlessly pull off the bone when it is accomplished. At this time, pull off all of the meat and discard the jaw bones. You will then come across an additional large piece of meat inside of. Take away that meat and any other that is however connected to the bones.

Slash absent any surplus extra fat, cartilage, or blackened meat, but do not in excess of-cleanse the meat. It is the tiny bits of extra fat that gives barbacoa a distinctive texture.

Chop the meat and set it in a bowl. Damp it down with a tiny of the cooking liquid to keep it moist. Provide instantly as a filling for sizzling flour or corn tortillas. Garnish with your alternative of the merchandise underneath, or insert your very own.

Dry Rub Recipe:

3 tablespoons salt
one/4 cup chili powder
one tablespoon garlic powder
one tablespoon onion

Blend all ingredients collectively.


Lime quarters
Chopped onion
new cilantro, chopped
Your most loved salsa

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