Barbacoa Tacos

For centuries folks have realized that if you take a hunk of meat from an animal, throw it into a pot with tasty spices, and then you cook it for several hours you’re going to get some tasty results.

Barbacoa is a prime example of that idea, despite popular belief Barbacoa did not originate in Mexico. Barbacoa first originated in the West Indies where the Spanish first encountered it during their travels and plundering in the late 15th century. Barbacoa was a word used by the Arawak Indians to refer to a device they would build that closely resembled a grill or smoker. The type of meat used didn’t always mean beef, in those days it was most likely lamb, pork, or any other meat they could get their hands on. A fun fact is that the word “barbecue” comes from barbacoa.

The Spanish did what any good conqueror does, they took the food of the conquered and then they take it with them to the new areas they conquered. Barbacoa eventually became popular in Central America, although this probably has less to do with the Spanish and more to do with this being a popular method of cooking food back then.

Now that the history lesson is done, let’s discuss what I’ve made.

This is a easy, “Chipotle”-esque Barbacoa that requires little effort.

The chiles in adobo sauce are the must have ingredient for this dish. By cooking them with the apple cider vinegar and pureeing them, some of the spiciness get’s removed. Also you don’t need many to deliver a spicy punch, use one or two at most. The blend of cumin, coriander, garlic powder,  and onion powder creates a combination of heat (but not spice) and savory. Once you’ve blended together your sauce, all you really do is brown your meat and then pour your sauce over it. Cook for a few hours and voila you got a tasty dish.

This dish is perfect to make on a Sunday, then you have it the rest of the week for lunches or dinner.

*If you want to really knock this out of the park if you can get your hands on some oxtail or some beef bones, brown those with some onions, and cook them in your sauce with your meat. It’ll do wonders for the flavor*

Recipe – Perfect Barbacoa

1/4 Cup Apple Cider Vinegar
1 or 2 Chiles in Adobo Sauce (Canned) – I would say if you like it really spicy, put 2, if you want just a kick do 1, and if you want it to be mild, use half of one. You can save the rest by dumping the contents in a ziplock bag and freezing it.
4 Teaspoons Minced Garlic Cloves
4 Teaspoons Cumin
2 Teaspoons Coriander
1/2 Teaspoon Oregano
1 Teaspoon Black Pepper
2 Teaspoons Salt
2 Tbsp. Butter
2 Cups Chicken Broth
2 Bay Leaves
2 Tablespoons Lime Juice
2 Teaspoons Garlic Powder
2 Teaspoons Onion Powder
1 Cup Diced Onion
1 Cup of Diced Tomatoes
2 Tablespoons of Tomato Paste
4 lb’s of Chuck Roast cut into chunks

In a blender, add all of your ingredients except the butter, broth, bay leaves, diced onions, tomato paste, roast (obviously), and the tortillas & cheese.

You’ve now made your barbacoa sauce.

In a large dutch oven pot, heat your butter on medium heat. Once it foams, add your onions. Allow them to brown and then add your chuck roast. Brown the roast on all sides.  Once the beef is browned on all sides, add your barbacoa sauce by pouring it over the beef. Then add your chicken broth and your bay leaves. Cook on low heat (stirring intermittently) for four to five hours, this will help develop a rich flavor for your dish.

After about four or five hours, you should have a rich sauce and beef that comes apart easily with just a fork. If your sauce is too watery, slowly reduce the sauce so it thickens. Pull the beef apart in the sauce, this way the beef with soak up all the yummy flavors from the sauce.

Your barbacoa is now ready to eat, serve it with some warm tortillas and chow down!