What is Barbacoa Beef and Why You Should Try This Tasty Mexican Dish

Barbacoa beef has become an increasingly popular Mexican food trend in recent years, with more and more restaurants and food trucks adding it to their menus. But what exactly is barbacoa beef? And why has it grown in popularity? In this article, we’ll take a deep dive into the origins, ingredients, and preparation methods of this mouthwatering dish.

A Brief History of Barbacoa

Barbacoa has a long and storied history stretching back hundreds of years. The word “barbacoa” comes from the Caribbean Taino people, who were cooking meat over open flames long before Columbus arrived in the Americas. The Taino cooked large cuts of meat or even whole animals wrapped in banana leaves or avocado leaves in a pit dug into the ground. This method of slow cooking infused the meat with a delicious smoky flavor while keeping it incredibly tender.

When the Spanish conquistadors brought cattle to Mexico in the 16th century local indigenous people adapted the traditional barbacoa technique to beef. Cow heads and cattle were wrapped in maguey leaves and cooked slowly over coals in a pit, resulting in the tender flavorful barbacoa we know today. This dish became a staple at fiestas and celebrations all over Mexico.

While traditionally a specialty of central and southern Mexico, barbacoa was brought north to the United States by migrants over a century ago. Beef barbacoa became popular in Texas and spread to other parts of the American Southwest. From there it was introduced to the rest of the country and has seen a surge in popularity nationwide in recent years.

What Cut of Meat is Used for Barbacoa?

Authentic Mexican barbacoa is most often made with beef cheeks or head meat. Other cuts like brisket, chuck roast and shank are also common. The meat is usually from the forequarter or head of the cow. This results in large fatty cuts packed with connective tissue.

Connective tissues like collagen melt during the long cooking time leaving the meat succulent and tender. The high fat content also helps keep the barbacoa moist. Leaner cuts can dry out while cooking over several hours.

While beef is traditional, barbacoa can also be made from lamb, goat, or mutton. The technique works well with any fatty, tough cut of meat from cattle, sheep, or goats. Whole lamb barbacoas are popular in central Mexico. Pork barbacoa is also found in the Yucatan region.

How is Barbacoa Cooked?

Traditional barbacoa is cooked in a pit dug in the backyard. A fire is built at the bottom to heat stones lining the pit. The meat is rubbed with a spice paste, wrapped in maguey or banana leaves, and placed in the pit. It’s covered with more leaves and a lid before being buried and left to cook for up to 12 hours.

Modern barbacoa recipes have been adapted for the stovetop or oven. The meat is still rubbed with a wet marinade, then browned before going into a Dutch oven or braising pot. Add a little liquid like broth or water, cover, and simmer on low heat for several hours until fork tender.

For an even easier preparation, many cooks make barbacoa in a slow cooker. Just coat the meat with spices, add 1 cup of water, and let it cook on low for 8-10 hours. The meat shreds easily for tacos or enchiladas.

While not completely traditional, these modern barbacoa methods reduce cooking time while still producing the same juicy, flavorful meat.

Typical Barbacoa Spice Blend and Marinade

Barbacoa gets its signature flavor from a spice rub or wet marinade. While recipes vary across regions, they usually contain:

• Dried chiles – Guajillo, ancho, and pasilla chiles are most common. They provide both mild heat and fruity sweetness.

• Mexican oregano – This has a more intense, earthy flavor than Mediterranean oregano.

• Garlic – Fresh garlic or garlic powder provides a punch of aroma.

• Cumin – A spice ubiquitous in Mexican cooking, cumin adds earthiness.

• Cloves – Provides a subtle background sweetness.

• Cinnamon – Another sweet spice that balances the heat.

• Apple cider vinegar – The acidity helps tenderize the meat.

• Beer or tequila – Some liquid helps the spice paste coat the meat.

• Orange or lime juice – The bright acidity cuts through the richness.

• Onion – Grated onion or onion powder adds another aromatic layer.

• Salt and pepper – Essential for overall flavor.

The meat is coated thoroughly with this wet paste and allowed to marinate anywhere from 4 hours to overnight before cooking. The paste permeates the meat with incredible flavor.

How to Serve Barbacoa

In Mexico, barbacoa is traditionally served tucked into small fresh corn tortillas along with white onion, cilantro, and lime wedges. It makes a fantastic taco filling. Shredded barbacoa also works well in burritos, enchiladas, tamales, and quesadillas.

Barbacoa tacos are often topped with a little fresh crumbled queso fresco or crema. Many Mexican restaurants will serve barbacoa tacos with consomé, the flavorful broth left over from braising the meat.

Barbacoa meat makes an incredible sandwich or torta filling too. Just pile it onto a crusty sandwich roll along with refried beans, cheese, avocado, lettuce, and tomato. It’s lip-smacking good.

Beyond tacos, barbacoa makes a unique chili or stew base. Cook it with tomatoes, peppers, beans, corn, and spices for a hearty one-pot meal. Feeling lazy? Just shred your leftover barbacoa and pile it over rice, pasta or roasted vegetables for an easy weeknight dinner.

Why You Should Try Making Barbacoa at Home

If you love rich, savory shredded beef, barbacoa needs to be on your radar. Here are just a few reasons to give this Mexican favorite a try:

• Deep smoky flavors – The chiles, spices, and long cooking time give incredible depth of flavor.

• Fork-tender meat – Thanks to all that collagen, the beef ends up fall-apart tender after cooking.

• Economical cuts – Barbacoa transforms inexpensive, tough cuts into succulent meat.

• Protein-packed – A little goes a long way thanks to the high protein.

• Adaptable – Use barbacoa as a taco or enchilada filling, over rice, or in chili.

• crowd-pleaser – With its rich meatiness, barbacoa satisfies big appetites.

• Leftover-friendly – Easily reheats and makes the whole house smell amazing.

With just a few inexpensive ingredients and a long, slow braise, you can make incredibly tender and flavorful barbacoa at home. This Mexican classic is sure to become a new family favorite meal. Give it a try this weekend!