Barbacoa is very popular in many places in Mexico and the United States. Countries close to the border know that barbacoa is a delicious meat food that is served as a special Sunday breakfast only on weekends. Others often eat barbacoa and enjoy it anytime or any day.
So what exactly is barbacoa? Many people think that this is not a "grill" in Spanish. In central Mexico, it means goats or lambs wrapped in large leaves and roasted on hot coal. In Texas, the hand of a ranch in Mexico uses a bull's head for this baking method. Basically, they wrapped their heads in the leaves [later the foil] and buried them underground with hot coal. The restaurant even uses a similar cooking method [cabezas].
As the years passed, restaurants had to give up because of health regulations. Now they are baking their heads and steam in the oven, which is actually good for the restaurant. More fans like this cooking method.
To cook authentic barbacoa at home, it will have a good relationship with your butcher or slaughterhouse manager. Fortunately, in many parts of the United States, the head of a cow is often thrown away. Your relationship with the butcher can prevent this and allow you to buy your head at a very low price, even in some cases for free.
So once you get a good source of bulls, how do you cook at home? One of the best ways to cook a bull head for barbacoa is to cook or bake in a large electric turkey roaster. It is flawless and will produce some of the best barbacoa since the "buried earth" era.
Follow these techniques to get the perfect barbacoa results. This will produce about 2 pounds of meat, or enough to feed 6 to 8 hungry breakfast diners. Don't hesitate to use these technologies now. You will do this because you like interesting food, and barbacoa is just one of them.
Ingredients:
a 20 to 25 pound bull's head, skin and clean
1 cup dry erase [recipe below]
2 onions, cut in half
18" heavy duty aluminum foil
Rinse the head with a hose. Cut out the tongue [if still there] and keep another interesting meal. Sprinkle the dry wipe on the head and place the forehead in a 18 quart roaster. If it is not suitable, adjust it to make it fit.
Add 8 cups of water and flowers, then cover. If the roaster lid is not suitable, place two wide foils on top of the roaster and seal.
Turn the oven to 350 degrees Fahrenheit and heat for about an hour until the water boils quickly. Reduce the heat to 250 degrees and allow the head to steam for about 12 hours or overnight. After the completion, the cheek meat should be easy to take off the bones. At this time, remove all the meat and discard the bones of the chin. Then you will find another piece of meat in it. Remove the meat and any meat that still adheres to the bones.
Cut off excess fat, cartilage or blackened meat, but don't over-clean the meat. It is a small piece of fat that gives barbacoa a unique texture.
Cut the meat into a bowl. Wet it with a little cooking solution to keep it moist. Immediately as a filling for hot flour or tortillas. You can choose from the items below or add your own.
Dry rub recipe:
3 tablespoons salt
1/4 cup paprika
1 tablespoon garlic powder
1 tbsp onion
Mix all the ingredients together
Side dish from
:
Lime dormitory
Chopped onions
Fresh parsley, chopped
Your favorite salsa sauce
Orignal From: Traditional Mexican and Tex-Mex Barbacoa - it's not a barbecue but it's close, only a few twists and turns
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