Barbacoa is a beloved Mexican dish with a rich history and tradition. But what exactly is barbacoa and what type of meat is used to make this iconic dish? In this article, we’ll explore the origins of barbacoa examine the meats traditionally used, look at modern adaptations, and provide tips for making authentic barbacoa at home.
A Brief History of Barbacoa
The term “barbacoa” originally comes from the Caribbean where the native Taino people cooked meat over open fires supported by wooden frameworks. This style of outdoor cooking spread from the Caribbean to Mexico where it evolved into a specific technique of steaming meat in a pit oven lined with maguey leaves.
Traditionally in Mexico, barbacoa was often made from goat, lamb, or mutton. Beef was less common since cattle were introduced by the Spanish later on. Whole animals or large cuts were wrapped in maguey (agave) leaves and slow-cooked in a pit lined with hot coals or stones. This resulted in incredibly tender, succulent meat infused with earthy, smoky flavors.
What Meat is Typically Used for Barbacoa?
Although beef barbacoa has become ubiquitous in the US., goat and lamb are more traditional meats used in authentic Mexican barbacoa However, regional variations exist
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Goat – The most common meat for barbacoa in central Mexico. Often cooked whole.
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Lamb – Popular for barbacoa in northern Mexican states like Chihuahua. Leg or shoulder cuts are preferred.
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Beef – Now very common, but historically less traditional. Chuck roast, brisket, and beef cheek work well.
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Pork – Associated with cochinita pibil from the Yucatán region. Small pigs are traditionally cooked whole.
So while beef barbacoa is now popular, especially in the U.S., goat and lamb have deeper roots and are more authentic to Mexico. However, beef makes a tasty substitution.
Making Beef Barbacoa at Home
Recreating true pit-cooked barbacoa at home takes effort. However, you can make excellent beef barbacoa in the oven or slow cooker. Here are some tips:
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Choose the right beef cuts – Look for fatty cuts from the shoulder or chuck. Brisket, short ribs, and oxtails also work well.
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Marinate the meat – Use a bold sauce with dried chiles, garlic, cumin, oregano, cinnamon, and allspice. Rub it all over the meat.
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Cook low and slow – Whether in the oven or a slow cooker, keep the temperature around 300-325°F. Cook for 4-6 hours.
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Steam the meat – Wrap in banana leaves or foil to trap moisture. You can also use a Dutch oven with a tight fitting lid.
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Shred before serving – When cooked, the beef should shred easily. Shredding it makes it perfect for tacos.
Toppings and Sides for Beef Barbacoa
Barbacoa is typically served in soft corn tortillas and topped with:
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Onions – Raw white or red onion, chopped. Provides a bright, pungent counterpoint.
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Cilantro – Fresh chopped cilantro adds herbal flavor.
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Limes – A squeeze of lime juice balances the richness.
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Salsa – Pico de gallo, salsa verde, or bottled hot sauce can be added.
On the side, try:
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Consommé – The flavorful broth made from the barbacoa drippings.
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Frijoles – Refried or whole beans complement the meat.
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Rice – Spanish rice is a common side.
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Guacamole – Cool, creamy avocado dip offers contrast.
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Tortillas – Have extra warm corn tortillas on hand.
Other Ways to Enjoy Beef Barbacoa
While barbacoa is best known for tacos, some other serving ideas include:
- Barbacoa tortas or sandwiches
- Barbacoa burritos
- Barbacoa quesadillas
- Barbacoa enchiladas or tamales
- Barbacoa served over rice
- Barbacoa nachos or tostadas
You can also use leftovers in soups, stews, chili, empanadas, omelets, and more. Barbacoa is very versatile!
Barbacoa vs Birria
Birria is another famous Mexican meat dish that bears some similarity to barbacoa but is not the same. The main differences:
- Birria uses a spiced meat broth, while barbacoa does not.
- Birria meat comes out wet and soup-like, while barbacoa is drier.
- Goat is more common in birria, while barbacoa uses more beef now.
- Birria comes from Jalisco, while barbacoa has roots all over Mexico.
So while preparation methods are similar, the end results differ. Both are delicious in their own right!
Bring the Tradition Home
Making authentic barbacoa requires time and effort, just as the original pit-cooked versions did. But the results are incredibly worthwhile. The intoxicating smell as it cooks, the fall-apart tender beef, and the deep smoky-spicy flavors are something every food lover should experience. With the right cut of beef, seasoning, and technique, you can achieve amazing barbacoa in your own kitchen.
Alternatives: Beef chuck or boneless Short Rib
While beef cheeks produce the best result for this dish, you’ll find most recipes call for beef chuck as a more accessible alternative. This cut of beef is not as well marbled, so it is not quite as juicy. However the cut is a popular choice for pulled beef dishes, and I regularly use it for things like Italian ragu.
For chuck, look for a piece that’s nicely marbled with fat for the juiciest result.
Boneless beef short rib would make a terrific alternative that’s almost as juicy as beef cheeks, as long as you can find ones without overly thick layers of fat in the meat.
I recommend avoiding leaner slow-cooking beef cuts such as bolar blade, lean brisket. The meat will tend to be rather dry and ropey.
What goes in Beef Barbacoa
Here’s what you need for the Barbacoa Sauce:
- Chipotles in adobo – The key flavouring here! Chipotles are dried and smoked jalapeno peppers. In tinned formed, they usually come in a tangy and spicy red sauce called adobo. You get smoky flavour and heat from the chipotle along with a good kick of spices, garlic and other flavourings from the adobo. Sometimes dishes use both the adobo sauce and the chilli. We’re just using the chipotle chilli today;
- Dark ale/beer OR beef stock – The original recipe for this Beef Barbacoa from my friend Kevin at Kevin is Cooking is made using beef broth/stock. Usually I make it the original way but I gave it a crack using beer and loved the subtle extra layer of flavour it brings to the all-important-sauce, so I decided to offer that up as an alternative.For a dish like this, you can’t really go wrong with the type of beer you use. Dark ales are a great match for the sauce colour and deep flavours going on here (I used an Australian brand called White Rabbit, pictured above), but even an everyday lager or other ale will work great. A stout such as Guinness which we use for say Beef & Guinness Stew, would make the sauce flavours even richer. Bonus points if you can get Mexican dark beer like the excellent Negra Modelo. We used to be able to get this at Dan Murphy’s in Australia but I haven’t seen it for a while;
- Cider vinegar and lime juice – Both give this dish the distinctive tang that makes it Beef Barbacoa rather than just a standard Mexican pulled beef (not that there is anything generic about any well-made Mexican shredded beef!);
- Spices and herbs – Cumin, oregano, cloves and bay leaves for our seasonings. The cloves in particular give this dish a unique flavour;
- Garlic – Because Mexican food loves garlic as much as I do.
BARBACOA “ESPECIAL” HOMEMADE RECIPE – Slow Cooked Beef Cheeks + Lengua
FAQ
What cut of meat is beef barbacoa?
What cut of beef is barbacoa made from? Traditionally beef barbacoa is made with chuck roast since it is very flavorful and affordable. However, you can make barbacoa from many cuts of beef as long as they shred easily and stay tender when cooked long and slow.
What part of the cow is barbacoa meat?
What part of the cow is beef barbacoa? Beef barbacoa traditionally uses the cheeks from the head of the cow, which are known for their tenderness and rich flavor. However, different regions and culinary traditions may use other cuts from the head, such as the head meat or tongue.
What is real barbacoa made of?
“Barbacoa, made from the meat of a cow’s head, is cheap yet rich in flavor.” Customarily served at weekend breakfasts, the cheek, or cachete, is loaded with collagen, and slow-roasting enhances its savory flavor and silky texture.
Is barbacoa made from cheek meat?
Make the most incredible smoked beef barbacoa with beef cheeks and just three other ingredients. Traditional barbacoa is made by taking an entire cow head, wrapping it in maguey leaves, burying in the ground to cook and then picking all the meat from the skull.