What is Barbacoa Style?
Barbacoa is a slow-cooked method of preparing meat that originates from Mexico, with deep roots tracing back to the Caribbean. Traditionally, barbacoa was cooked underground, using steam and smoke to tenderize tough cuts of meat over many hours. This ancient technique influenced modern barbecue methods across the Americas. While the traditional method involves digging a pit, lining it with agave or banana leaves, and slow-cooking meat over embers for hours, we prefer an easier version. Home cooks can replicate this succulent, fall-apart tenderness using a stovetop or slow cooker. We'll take you through it.
What Kind of Meat is Barbacoa?
You may be surprised to know that barbacoa isn’t made from one specific type of meat. Barbacoa refers to a cooking style. In Mexico, beef, goat, lamb, mutton, and even pork can be used. In the United States, beef is the go-to meat. Chuck roast, brisket, and beef cheeks are all common choices. Also, consider using more than one type of meat, this will add variety to your final dish.
Lamb: A traditional choice in Mexico, lamb is often slow-cooked to achieve a juicy, gamey flavor. Lamb shoulder or leg are excellent cuts for barbacoa-style cooking.
Goat: Goat meat, particularly shoulder or leg cuts, is used in many regions of Mexico, offering a distinct, slightly earthy taste.
Beef: In the United States, barbacoa is most often made with beef, particularly chuck roast, brisket, or beef cheeks. These cuts contain a good amount of marbling and connective tissue, which break down during the long cooking process, creating an ultra-tender texture.
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How to Slow-Cook Barbacoa at Home
While you may not be able to dig a pit in your backyard, you can still achieve authentic barbacoa flavor using a slow cooker or stovetop. Here’s how:
Stovetop Method
• Marinate the meat with a blend of guajillo and ancho chiles, garlic, cumin, Mexican oregano, and citrus juice. Let it rest overnight for deep flavor.
• Sear the meat in a large Dutch oven to develop a rich, caramelized crust.
• Add cooking liquid (beef broth, a splash of vinegar, and optional beer or citrus juice).
• Simmer on low heat for 4-6 hours, covering the pot to retain steam.
• Shred and serve with warm tortillas, onions, and cilantro.
Slow Cooker Method
• Marinate the meat overnight for enhanced flavor.
• Place the meat in the slow cooker, layering with banana or avocado leaves for traditional essence.
• Add broth and seasonings, ensuring the meat is mostly submerged.
• Cook on low for 6-8 hours, until the meat is fork-tender.
• Shred and serve, keeping the meat juicy with reserved cooking liquid.
Time to Eat: Barbacoa Style
Enjoy your barbacoa with traditional accompaniments like fresh lime, pickled onions, and homemade salsas. Barbacoa is often served with corn tortillas, onions, and cilantro. In northern Mexico, barbacoa is used in Tortas. This is a hearty sandwich topped with onions, cilantro, refried beans, and whatever else is available. Most importantly, whatever you use to hold your barbacoa, it needs to be hearty. This meat is extremely juicy. A standard sandwich bread just isn’t going to cut it. Barbacoa style meats are best for dishes like burritos, enchiladas, or a cheesy quesadilla.
You may not be cooking it in a hand-dug pit, but 500 years of history is still flowing through your meal. However you serve your barbacoa meat, we hope you enjoy it knowing the rich flavor is matched by its rich history.