Barbacoa Recipe

MikeP624 · November 2012

Looking for a good barbacoa recipe. I tried the search function and only got one result that was actually about barbacoa. Does anyone have a good recipe? Is it something worth doing on the egg or should i just braise the meat on my stove in a dutch oven? Does the egg really add anything? Any input from a more experienced egger would be greatly appreciated.

Skiddymarker · November 2012

The only time I've seen anything on "barbacoa" was when SWMBO looked for a pulled beef recipe. It was a crock pot version using brisket, worked just fine. The meat pulled and had a "Mexican" flare (as a Canadian - what the hell do I know about Mexican?)

Other than burning lump because of a love to burn lump, I've never understood the logic of covered braising on the egg. (uncovered might be different - never done that)

Pulled pork we do in the crock pot (no bark) if we plan to serve with a BBQ sauce, we do on the egg (great bark) if we plan to serve with a vinegar Carolina slaw.

I guess the same might go for Barbacoa beef.... if you want bark, do it on the egg, sauce it after the cook.

This is the crock pot recipe SWMBO found: It is good

http://www.thekitchn.com/recipe-for-a-crowd-big-game-day-barbacoa-165301

Austin Egghead · November 2012

this looks interesting

http://www.myrecipes.com/recipe/caf-pasquals-barbacoa-10000001023838/

Do use Mexican oregano. McCormick, spice isle

Little Steven · November 2012

When I've had barbacoa in Mexico it has always been goat or sheeps head.

nolaegghead · November 2012

barbacoa is kind of a vague name for fire roasted meat. The definition changes regionally. It kind of translates to BBQ.

MikeP624 · November 2012

I will probably use beef, maybe goat if i can find it. I am more interested in the spices and technique used to produce barbacoa similar to what you get a Chipolte. Something to put on tacos or burritos.

Skiddymarker · November 2012

Little Steven said:

When I've had barbacoa in Mexico it has always been goat or sheeps head.

That's because you've had the real thing by the sound of it and further to me becoming an expert based on the last 10 minutes using Google.

I think the term has been used to sell Mexican/Latino BBQ restaurants - noticed there are lots of hits on eateries with the term barbacoa in the name.

@MikeP624 - the recipe above from @Austin_Egghead uses cumin, it is one of the ingredients listed on the Chipotle web site. Good luck.

The Cen-Tex Smoker · November 2012

Traditional here is smoked then braised brisket. Love it

Little Steven · November 2012

I've had it in places you wouldn't normally consider eating in. Heavy on the flies, light on cleaning. All the old skulls stacked around the hole where a window would normally go. Damn fine food though

nolaegghead · November 2012

2 barbacoa, please. And easy on the fly larvae.

Little Steven · November 2012

Dude, I'm not the most sensitive person with regards to sterile surroundings but man it was bad in these places. I'm talking small town non-touristy places. Guess it's what you're used to.

The Cen-Tex Smoker · November 2012

Little Steven said:

I've had it in places you wouldn't normally consider eating in. Heavy on the flies, light on cleaning. All the old skulls stacked around the hole where a window would normally go. @#!*% fine food though

Been there. Only got sick once. Who knew that eating off mystery meat off rusty corrugated tin grills on dirt roads in Mexico with nary a refrigerator in sight was a bad idea? I'd do it again today though...but I don't go down those dirt roads anymore. Too sketchy. Sad.

Little Steven · November 2012

Only place I got sick from was a Holiday Inn. Nix the sunny side up eggs in Mexico. I knew that beforehand too.

nolaegghead · November 2012

The food probably won't kill you. But the cartels will.

Griffin · November 2012

If you are looking for true barbacoa, get your shovel handy, cuz your gonna be digging a pit and then burying your meat in it. But where can you find cow skulls now-a-days since the mad cow scare awhile back?

From what I understand, there is only one place left in Texas that is allowed to use a hole in the ground to make their barbacoa, Vera's in Brownsville. It, along with others, were grandfathered in when gov'ment got involved and said it wasn't sanitary. Vera's is the only one still around that does it that traditional way.

I hear the cow's eye is a real treat.

http://fcg-bbq.blogspot.com/2012/03/veras-backyard-bar-b-que.html

Skiddymarker · November 2012

The Cen-Tex Smoker said:

Traditional here is smoked then braised brisket. Love it

Centex - I like the idea of smoking first for flavor, do you have any idea when the brisket comes off the smoker, before hitting the braise?

I was thinking of moving the meat to the braise about the same time as I normally crutch, sound right?

MikeP624 · November 2012

My understanding is most of the smoke flavor is absorbed pretty early in the cooking process. I was thinking i might smoke the meat for like 2 hrs, and then move it to the dutch oven at that point. Any thoughts on if that is a good approach?

Little Steven · November 2012

The smoke ring stops developing at 140* but the smoke will continue to flavor the meat throughout the cook. That is a direct quote and I even left out the superfluous "u" in flavour

nolaegghead · November 2012

I'd smoke it until you're into the stall, then braise it. Get as much flavor and texture as possible in the bark. If that takes two hours, then yep. Depends on meat/size/dome temp.

MikeP624 · November 2012

Okay. Thanks for the help. Will post the results after the cook. (Probably on Sunday)

The Cen-Tex Smoker · November 2012

Skiddymarker said:

The Cen-Tex Smoker said:

Traditional here is smoked then braised brisket. Love it

Centex - I like the idea of smoking first for flavor, do you have any idea when the brisket comes off the smoker, before hitting the braise?
I was thinking of moving the meat to the braise about the same time as I normally crutch, sound right?

I think you could do it after 5-5 hours of good smoke. I don't crutch but I think your idea sounds right. Maybe like 160 internal then braise the hell out of it in those good seasonings. Damn...I'm doing it this weekend for sure. I love brisket barbacoa

MikeP624 · November 2012

This is the recipe i will be following for the spice mixture.

http://www.hispanickitchen.com/profiles/blogs/barbacoa-slowcooked

Griffin · November 2012

Sounds like a good one @MikeP624. Can't wait to see how it turns out.

KingRover · November 2012

You're probably already good to go, but thought I'd throw this out here .

First link is the article explaining the recipe (second link)

http://www.seriouseats.com/2012/04/better-than-chipotles-beef-barbacoa-tacos.html

http://www.seriouseats.com/recipes/2012/04/tender-beef-barbacoa-chipotle-tacos-recipe.html

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