Traditionally, a sort of 'weekend special' Sunday morning breakfast meat, typically eaten in tortillas (corn or flour) with onions, cilantro and a
touch of salsa or a fresh pico de gallo.
It also goes quite well along side huevos rancheros with fried potatoes, beans and tortillas.
We spent the christmas holiday in San Antonio with our daughters and my wife's family, it was the first time I had been back there in about 15 years.
So ... yeah... I've been jonesin' for some good ole' down home traditional Tex-Mex faire. That second pic was breakfast the first morning back there
at a little mom & pop shop. In my opinion that's typically where you will find the best food overall.
Barbacoa de Cabeza
... is amazingly Easy to make, with the only time-consuming aspect being that you just have to let it simmer and simmer and
simmer, stirring occasionally throughout.
(before we get started ...no. contrary to what some will claim, you can't make Real Barbacoa by using the likes of chuck roast, shoulder, etc. it's
simply Not the same)
You have to use the head meat (cheek meat to be specific), which you should have no problem getting from any traditional butcher shop. Depending upon
your location you should expect to pay somewhere between $2.50 and $3.00 /lb.
3-4 lbs cheek meat
1 rounded tsp minced garlic
Chop the onions and place into a large pot, along with the minced garlic and a tablespoon or so of vegetable oil
(I prefer olive oil, myself)
Saute the onions until they start to become translucent.
Add the cheek meat.
And just enough water to cover it all.
Bring that to a boil, then cover with a lid and reduce to a simmer
... and simmer, and simmer, and simmer ... stirring occasionally.
This batch took about 4 hours or so. You can pretty much figure on about an hour to and hour and a half per pound of meat.
Instead of a spoon I use a potato masher to stir, as it will help to shred the meat along the way.
After about 4 and a half hours the meat will have cooked down to about the consistency of pulled pork or barbecue ... with just enough broth/juice
left to be moist, but not so much that it looks like gravy.
If it seems too 'brothy' just remove the lid and allow the excess moisture to evaporate.
Now ... get some tortillas (corn or flour, whichever you prefer), dice up some onion and cilantro & slice a fresh lime
Fork or spoon ample portions of barbacoa onto the tortillas. Salt & pepper to taste. Top with diced onion and chopped cilantro. Squeeze some lime
juice over that...
Another way I like to make/eat it is this
Place a fried egg on the torilla. Put some barbacoa over that. Top with diced onions and chopped cilantro. Squeeze of lime and a bit of salsa.
^^^ That was actually last night's dinner.
Serious Good Eats.
On a side note:
It freezes very well, also. Just place into quart-size freezer bags, press all the air out and it takes up very little space in the freezer. You'll
get about 1 lb. per bag and that's more than enough for about 8 or so tacos/servings.
edit on 1/28/2011 by 12m8keall2c because: speelings and whatnot