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Barbacoa
Posted on 6/10/19 at 7:33 pm
Posted on 6/10/19 at 7:33 pm
Who has a great easy Barbacoa recipe that doesn't involve hiking the Andes to find rare Himalayan spices that only grow on the south face of Mt Zion.
7
Posted on 6/10/19 at 7:37 pm to DeoreDX
Well idk but the Andes are in South America, the Himalayas are in Eastern Asia, and Mount Zion is in Israel
So idk go to Chipotle I guess
So idk go to Chipotle I guess
Posted on 6/10/19 at 8:07 pm to Matisyeezy
And barbacoa is traditionally Mexican. OP is fricked.
Posted on 6/10/19 at 8:16 pm to DeoreDX
If the spices needed to make barbacoa are exotic to you, you might want to rethink making it. Or go to Chipotle.
Posted on 6/10/19 at 8:23 pm to DeoreDX
quote:
Ingredients
1 (4-5 pound) chuck roast
1/2 cup beef broth
2 tablespoons apple cider vinegar
4 cloves garlic finely chopped
2-3 chipotle chilis in adobo sauce chopped
2 tablespoons adobo sauce
3 teaspoons cumin
1 teaspoon chili powder
1 teaspoon oregano
1 teaspoon salt
Optional Toppings:
red onion
cilantro
lime
Very difficult items to get right there.
Posted on 6/10/19 at 8:26 pm to DeoreDX
I do barbacoa all the time - it’s easy AF and incredible. The hardest part for some is finding the beef cheeks, but even that’s easy. HEB has them. If you don’t have an HEB just go to a Mexican store.
Here’s 3 different ways to do them.
Easy AF way:
1) Apply kosher salt to cheek meat. Wrap tightly in aluminum foil. Use more foil than you think - that juice always finds a way to get out.
2) place in oven at 275 - 300 and cook for at least 3 hours. Be sure to place on some kind of pan because I guarantee you the juice will escape
3) remove, chop up and enjoy. Serve on tortillas with lime onion and cilantro
Note - I like to add some liquid smoke to it prior to cooking. Can also add other spices like chile, cumin, whatever.... go wild.
Method # 2
2) smoke at 250 - 275 for a couple hours, then wrap tight in aluminum foil and continue. You’re basically doing the same thing as method # 1 except actually smoking. It’s my favorite method. You actually don’t have to wrap it... it’ll come out different but just as good.
Sous vide method:
Salt and sous vide (recommend liquid smoke again) at 180 for about 12 hours. Feel free to sear a side or two or finish over flame to kiss it with flavor. Not necessary but is delicious
Here’s 3 different ways to do them.
Easy AF way:
1) Apply kosher salt to cheek meat. Wrap tightly in aluminum foil. Use more foil than you think - that juice always finds a way to get out.
2) place in oven at 275 - 300 and cook for at least 3 hours. Be sure to place on some kind of pan because I guarantee you the juice will escape
3) remove, chop up and enjoy. Serve on tortillas with lime onion and cilantro
Note - I like to add some liquid smoke to it prior to cooking. Can also add other spices like chile, cumin, whatever.... go wild.
Method # 2
2) smoke at 250 - 275 for a couple hours, then wrap tight in aluminum foil and continue. You’re basically doing the same thing as method # 1 except actually smoking. It’s my favorite method. You actually don’t have to wrap it... it’ll come out different but just as good.
Sous vide method:
Salt and sous vide (recommend liquid smoke again) at 180 for about 12 hours. Feel free to sear a side or two or finish over flame to kiss it with flavor. Not necessary but is delicious
Posted on 6/10/19 at 9:04 pm to BigDropper
Those Frontera are pretty good and quick. Rick Bayless does good stuff.
Posted on 6/10/19 at 10:38 pm to Cold Drink
quote:
I do barbacoa all the time - it’s easy AF and incredible. The hardest part for some is finding the beef cheeks, but even that’s easy. HEB has them. If you don’t have an HEB just go to a Mexican store.
Now this is a guy who gets real traditional Barbacoa.
Posted on 6/11/19 at 6:16 am to Cold Drink
quote:
If you don’t have an HEB just go to a Mexican store.
La michoacana tyfys
Posted on 6/11/19 at 8:07 am to DeoreDX
1) Buy beef cheek
2) Trim beef cheek
3) Butterfly beef cheek so that you have 2 pieces of approximate same size (optional)
4) Season with salt/pepper
5) Smoke beef cheek for 2-4 hours (until pretty tender by touch)
6) Braise beef cheek (I use water, a little apple cider vinegar, hot sauce and a little lime juice) until super tender
2) Trim beef cheek
3) Butterfly beef cheek so that you have 2 pieces of approximate same size (optional)
4) Season with salt/pepper
5) Smoke beef cheek for 2-4 hours (until pretty tender by touch)
6) Braise beef cheek (I use water, a little apple cider vinegar, hot sauce and a little lime juice) until super tender
This post was edited on 6/11/19 at 8:10 am
Posted on 6/11/19 at 2:45 pm to gonecoastal
How many can one of these things feed?
Posted on 6/11/19 at 4:17 pm to dualed
Rule of thumb would be about 1 lb per 5 tacos.
Posted on 6/11/19 at 5:52 pm to DeoreDX
quote:I found your phrasing highly entertaining. Who hasn’t laughed about foodies and their hyper-specific ingredient list?
Who has a great easy Barbacoa recipe that doesn't involve hiking the Andes to find rare Himalayan spices that only grow on the south face of Mt Zion.
Barbacoa is very easy, and you will do fine. The most important ingredient is patience. Just don’t try to cook it too quickly.
This post was edited on 6/11/19 at 10:05 pm
Posted on 6/13/19 at 4:25 pm to Martini
I use the Taco Skillet Sauces to marinade and make tacos on occasion. Solid!
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