Recipe for Beef Cheek Meat Barbacoa
Spring to Recipe
Existent bargain barbacoa beef! So tender and juicy after slow cooking in the oven. This is gramps's Mexican barbacoa recipe for beef cheek tacos at domicile!
Accurate Mexican Barbacoa Recipe
Ok, then it's not QUITE accurate…
Traditionally barbacoa is meat that has been slowly steamed in a pit in the footing.
I don't know anyone who's digging holes in their backyard anymore, so this is accurate equally it gets for mod times!
This dish makes a tasty change to the authentic carne asada tacos nosotros frequently eat.
Barbacoa is a method, which means various protein can be used (goat, lamb, etc) and numerous cuts of meat.
Recipes and ingredients will vary greatly from region to region, person to person.
This Mexican barbacoa recipe comes direct from my husband's grandad – muchas gracias, Grandpa! Te queremos!
Before we were married I would go visit on Sundays when he would make a HUGE pan of barbacoa for the family.
He would outset information technology the dark earlier then it would be gear up Lord's day morning and the olfactory property that filled the firm would drive you wild.
We would run down to the corner store for some Mexican corn in a cup to eat with our taco lunch and watch football game.
Granddaddy's barbacoa is famous and if you brand this you'll shortly run across why!
The meat is autumn apart tender, succulent and the season of the beef is the star of the show.
In the past he would roast a whole cow's heads, simply those tin exist a bit difficult to find if you lot don't have a special butcher.
To make this piece of cake, we apply just the beef cheek, which is readily available.
Cheek Meat Barbacoa
If you've never tried beef cheek before so you are in for a treat!
The meat is so rich and tender. The flavor is similar to beefiness roast (not liver or other organs) so I know you lot will like information technology.
Cheek meat contains a lot of fat which breaks downwardly when cooking.
This serves to both flavor the meat and also tenderize information technology.
If cheek meat is not available, you may substitute chuck roast.
You can also try cow tongue if you're feeling audacious. It's delicious!
Similar I said before, this Mexican barbacoa recipe is extremely simple, so that the flavour of the beef can shine through.
Only four ingredients are needed to set this barbacoa recipe: beef cheek, garlic clove, common salt and pepper.
No other ingredients are needed for mouthwatering succulent barbacoa!
How Much Barbacoa Should Yous Make?
The recipe at the bottom of this mail is calculated for two.5 pounds of meat which yields virtually fifteen tacos.
Hither are the instructions for 1 pound of meat which yous can hands triple, quadruple, etc. depending on how many people you need to serve.
One pound volition yield approximately 6 tacos.
- i lb beefiness cheek meat
- 1-ii cloves of garlic (employ 2 if they're on the small-scale side)
- 1 teaspoon kosher salt or ¾ teaspoon table salt
- ¼ teaspoon black pepper
The method of training is important, so go on reading.
How to Make Barbacoa
Rinse the beef cheek in cold water and pat dry with a paper towel.
Place the cheeks on a large slice of heavy duty aluminum foil.
Add the cloves of garlic and season with salt and pepper.
If the seasoning is not plenty, you tin can add more than after information technology has cooked and yous've tasted it.
Arrange the pieces with the fat side facing up.
Fold upward the edges of the foil creating an airtight packet. At that place should be no leaks.
Grandpa said you can double wrap it with another piece of foil to exist sure there'due south no leakage, but he's adamant most it existence heavy duty foil and non the regular kind. I don't argue with success.
Place the foil packet in an oven rubber baking dish.
The material of the dish may have an effect on how fast it cooks. Glass cooks faster than metallic.
How to make barbacoa in the oven:
Bake at 350°F for 75 minutes per pound of meat. (For example, 3lbs = 3 hours 45 minutes).
At this point yous can remove the dish from the oven and advisedly open the package.
Exam the doneness by shredding a small portion with a fork.
Most of the fatty should exist melted and the meat should fall autonomously and shred hands.
If not, close up the foil and go on cooking longer, about xv minutes per pound or until tender.
Remove and discard whatever big chunks of fat.
You may discard the garlic or mash it into the sauce if you love garlic.
Transfer the meat along with its juice from the foil packet to the blistering dish.
If there is excessive fat, this can be skimmed from the goop, but fat equals flavor.
Sense of taste and add additional salt and pepper if necessary.
Barbacoa Tacos
Finely shred the beef and serve with hot tortillas.
Nosotros prefer corn tortillas or homemade flour tortillas.
Cilantro, onions and lime are the toppings of pick – they really remainder out the richness of the meat.
Don't forget your favorite pico, hot sauce or some guajillo chile salsa!
If you enjoyed this Mexican Barbacoa Recipe, please leave a five-star rating or friendly comment below!
Ingredients
- two 1/two lbs beef cheek meat or chuck roast
- 2-3 cloves of garlic
- 2 i/ii teaspoons salt
- one/ii teaspoon black pepper
Instructions
- Preheat oven to 350°F.
- Rinse the beef cheek in cold water and pat dry out with a paper towel.
- Place the cheeks on a large piece of heavy duty aluminum foil.
- Add the cloves of garlic and season with salt and pepper.
- Arrange the pieces with the fatty side facing up.
- Fold up the edges of the foil creating an airtight packet. In that location should be no leaks. Double wrap if necessary.
- Place the foil packet in an oven safe baking dish and bake at 350°F for 3 hours.
- Test for doneness by shredding with a fork. Most of the fat should be melted and the meat should fall apart and shred easily. If not, close up the foil and continue cooking longer, well-nigh 15 minutes per pound.
- Afterwards meat is cooked, remove and discard whatsoever large chunks of fat. Yous may discard the garlic or mash it in if you dear garlic.
- Transfer the meat along with its juice from the foil packet to the blistering dish. If there is an excessive amount of fat, this can be skimmed from the broth, just fatty equals flavor.
- Taste and add together additional salt and pepper if necessary. Finely shred the beef and serve with hot tortillas.
Diet Information:
Yield: 15 Serving Size: 1
Corporeality Per Serving: Calories: 252 Total Fat: 17g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 77mg Sodium: 411mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 24g
Nutritional information provided is an estimate only. Delight consult the labels of ingredients you utilize for more accurate results.
You might also like this Carne Guisada recipe – tender chunks of beef stewed in flavorful gravy!
Source: https://www.kitchengidget.com/2019/01/10/mexican-barbacoa-recipe/
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