My TexAgs seach-fu has failed me and I cannot find the recipes some of y'all have posted for doing a reasonable facsimile of barbacoa in the slow-cooker.
Any of y'all have that recipe handy? I'm fairly certain it's been posted in this forum before.
I'm not 100% certain those are what I remember seeing but they look close enough to give it ago. Especially since my HEB has got plenty of cachete and lengua in the meat section.
Ingredients: 1/2 cup (1 stick) butter, softened 1 cup light brown sugar 3 tablespoons granulated sugar 1 large egg 2 teaspoons vanilla extract 1-3/4 cups all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1-1/2 teaspoons instant espresso coffee powder 1-1/2 cups semi-sweet chocolate chips
Directions: 1) Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds). 2) Beat in the egg and the vanilla extract for another 30 seconds. 3) In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips. 4) Using a 1-ounce scoop or a 2-tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie. Yield: 2 dozen cookies
Apparently on this thread you can call anything Barbacoa
I like it... I mainly don't feel like spending $5/lb on cheek meat when I can get chuck on sale for half that and the result is just as good if not better IMO.
I make it almost every weekend to eat during the week. I clean 2 bags of cheek meat from HEB and add it to a Dutch oven. I cover all over with BBQ rub, fine chopped onion, 3 whole sliced japs, granulated garlic, and a bay leaf and place on my acorn with top off for 4-5 hours mixing up a couple times so all can get smoke. When I'm ready for bed I bring in, cover and put in the oven at 250* till morning. When I wake up it's ready to shred, sometimes has some goood crunchy bits on bottom that all get mixed in. Place on tortilla with onion/cilantro and enjoy.
Forgot to add I will put some ancho chili powder or chipotle chili powder on occasion...
I like it... I mainly don't feel like spending $5/lb on cheek meat when I can get chuck on sale for half that and the result is just as good if not better IMO.
Go to fiesta or a Mexicanmeat market.
And yes chuck is good. But it is not barbacoa. So it's irrelevant.
I like it... I mainly don't feel like spending $5/lb on cheek meat when I can get chuck on sale for half that and the result is just as good if not better IMO.
Barbacoa is not cheek meat!
Suppose I was an idiot. Suppose I was a member of congress. But, I repeat myself.
I like it... I mainly don't feel like spending $5/lb on cheek meat when I can get chuck on sale for half that and the result is just as good if not better IMO.
Barbacoa is not cheek meat!
it is in the border towns like Matamoros. but, it obviously varies depending on where in Mexico you are. what it certainly is not is chuck roast of any kind.
Bought some cheek meat this week at Kaspers in Weimar ($3.60 a lb). Always wanted to try making barbacoa. Got a simple yet excellent recipe from coworkers mexican wife. Had it this morning, was as good or better than the taquerias in Houston I've been too, such as Gerardo's, Laredo Taqueria, La Michoacana, and others.
In Spanish, translated in captions
3 lbs cheek meat 1-1/2 tbsp salt. (1/2 tbsp per lb meat 1 cup water 1 white onion 6 garlic cloves 6 bay leaves
Rinse meat with water really well. 1 cup water in crock pot, meat in, season with salt, I used some black pepper also. Place 2 half onions, garlic, and bay leaves on low for 12 hrs, overnight. Take out meat, shred with fork in pan. I placed in oven at 350 @ 30 min to burn off a little of the moisture. Place in tortillas with cilantro and onion, enjoy!