# Barbacoa: A Tasty Mexican Treat
Barbacoa is a classic Mexican dish that involves beef slow-cooked until it becomes juicy and tender, then slathered in a delicious red chile sauce that adds a touch of heat and a burst of flavor. If you have a fondness for other Mexican dishes such as carnitas, al pastor, adovada, carne asada, or birria tacos, barbacoa is likely to become one of your favorites.
## What is Barbacoa?
With its roots in the Caribbean, barbacoa was originally made by cooking a whole animal underground, wrapped in leaves. Nowadays, it is predominantly linked to Mexican cuisine. The term “barbacoa” is thought to be the origin of the word “barbecue,” referring to meat that is slow-cooked with deep flavors.
Contemporary Mexican barbacoa usually includes shredded beef, lamb, or goat, seasoned with dried chiles and spices, and cooked until it disintegrates. The outcome is a dish that is sweet, tangy, and mildly spicy, making it adaptable for use in tacos, burritos, enchiladas, quesadillas, and more.
## How to Prepare Barbacoa
### Ingredients
– **Meat**: 2 lbs of beef (brisket, chuck, shank, cheek, or short ribs)
– **Seasoning**: Salt and freshly ground pepper
– **Marinade**:
– 3 dried guajillo peppers
– 6 cloves of garlic
– 2 tsp dried oregano (preferably Mexican)
– 2 tsp cumin
– 1/4 cup beef stock (preferably low sodium)
– 1/4 cup vinegar
– **Consomé**:
– 1 medium onion (diced)
– 3 bay leaves
– 6 whole cloves
– 1 cup beef stock (preferably low sodium)
– **To Serve**:
– 12-16 corn or flour tortillas
– Fresh cilantro (roughly chopped)
– 1 medium onion (diced)
– Lime (cut into wedges)
– Jalapeños (sliced)
### Instructions
1. **Soak the Peppers**: Bring a pot of water to a boil, turn off the heat, and soak the dried guajillo peppers for about 15 minutes.
2. **Prepare the Meat**: While the peppers are soaking, cube the beef and season it liberally with salt and pepper.
3. **Make the Marinade**: In a blender, mix the soaked peppers, garlic, oregano, cumin, beef stock, and vinegar. Blend until the mixture is smooth and apply the marinade over the beef. Allow it to marinate for at least 2 hours or overnight for optimal results.
4. **Cook the Onions**: In an Instant Pot, sauté the diced onion in oil until it is golden and translucent.
5. **Combine Ingredients**: Add the marinated beef, bay leaves, cloves, and just enough beef broth to cover the meat. Seal the pot and cook under high pressure for 45 minutes.
6. **Shred the Meat**: After cooking, permit a natural release of pressure. Take the beef out of the pot and shred it, spooning some of the consomé back onto the meat for moisture.
7. **Assemble Tacos**: Warm the tortillas and generously fill them with the shredded barbacoa. Top with cilantro, diced onion, lime, and jalapeños as desired.
## Cooking Techniques
### Instant Pot
Using an Instant Pot is the fastest approach, enabling a single-pot meal that encapsulates flavors.
### Slow Cooker
For a slow cooker, start by sautéing the onions, then incorporate the remaining ingredients and cook on low for 4-6 hours until the beef is tender.
### Stovetop
Sauté onions in a deep stockpot, then add the other ingredients. Cover slightly ajar and simmer for 4-6 hours, checking the liquid level occasionally.
### Oven-Braised
Similar to stovetop, but using an oven-proof pot. Sauté onions, mix in ingredients, cover, and bake at 300°F for 4-6 hours.
## What to Pair with Barbacoa
Barbacoa is ideally served with warm tortillas and various toppings, such as fresh cilantro, diced onions, lime wedges, and sliced jalapeños. It can also be complemented with sides like rice, beans, or a fresh salad for a complete meal.
## Conclusion
Barbacoa is a scrumptious and adaptable dish that highlights the rich tastes of Mexican cuisine. Whether cooked in an Instant Pot, slow cooker, stovetop, or oven, the result is always a tender, flavorful meat that is fantastic for tacos and various other dishes. Savor this culinary masterpiece at your next gathering or family dinner!