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Barbacoa, known for its rich, tender, and flavourful meat, is not just a dish but an experience steeped in history and culture.
Traditionally cooked slowly in underground pits, this barbecued meat absorbs deep, earthy flavours that transport you to the heart of Mexico with every bite. It’s a dish that invites you to savour both the flavours and the heritage behind it, offering a true taste of Mexican tradition.
What Is Barbacoa?
Barbacoa is a method of cooking meat that dates back centuries, long before modern day barbecue methods existed. The name refers to the traditional process in which large cuts of meat, often lamb, goat, or beef, are slow cooked in underground pits covered with maguey leaves.
This ancient method uses the earth as an oven, trapping moisture and infusing the meat with a distinctive smoky, earthy flavour that’s hard to replicate.
Once cooked to tender perfection, barbacoa is typically shredded and served with warm corn tortillas, fresh salsa, cilantro, and lime. Whether enjoyed as tacos or as part of a larger feast, the meat is the centrepiece of the meal, juicy and full of robust flavours that make every bite unforgettable.
Ingredients and Taste
The beauty of barbacoa lies in its simplicity and the quality of its ingredients. Whether its lamb, beef, or goat that serves as the foundation, the slow cooking method transforms it into something incredibly tender and flavourful.
Traditionally, the meat is seasoned with a mixture of salt, garlic, onions, and various spices like cumin and cloves, which enhance the natural richness of the meat without overwhelming it. Maguey leaves, which are used to wrap the meat in traditional pit-cooking, add a slightly sweet, herbal note that’s unique to authentic barbacoa.
The result is melt in your mouth meat, juicy and richly flavoured, with a smoky depth that comes from hours of slow cooking. The taste is balanced and robust, with a perfect harmony between the savouriness of the meat and the subtle sweetness from the maguey leaves.
Accompanied by a fresh salsa or a squeeze of lime, each bite of barbacoa offers a complex mix of flavours, savoury, smoky, and slightly tangy.
A Taste of History
Barbacoa has ancient roots, originating with the indigenous peoples of Mexico who perfected the method of slow cooking meat in underground pits. The practice was passed down through generations, becoming a vital part of regional Mexican cuisine, particularly in states like Hidalgo and Oaxaca.
For centuries, the traditional method of pit-cooking was used for celebrations and communal gatherings, where families would come together to prepare and enjoy barbacoa as a centrepiece of the feast.
The term “barbacoa” itself is believed to be the origin of the word “barbecue,” reflecting the influence this method of cooking has had beyond Mexican borders.
Although modern adaptations of barbacoa, often prepared in ovens or slow cookers have become popular, the traditional method of cooking in the earth remains a symbol of authenticity and cultural pride in Mexico.
Barbacoa (Mexican Barbecued Meat) Recipe
Serves: 4 people
Ingredients:
- 1 kg beef or lamb (traditional choices include beef cheek, shoulder, or lamb leg)
- 3 cloves garlic, minced
- 1 medium white onion, sliced
- 2 tbsp dried Mexican oregano
- 2 tbsp apple cider vinegar
- 2 tbsp ground cumin
- 2 tsp smoked paprika
- 2 tsp ground black pepper
- 1 tsp ground cloves
- 2 bay leaves
- 1/2 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 4 dried guajillo chilies, stemmed and seeded
- Salt to taste
- Banana leaves or aluminium foil (for wrapping)
- 1 cup beef or chicken broth
- 4 Small corn tortillas
Directions
Preheat your oven to 150°C (300°F). In a large bowl, combine the minced garlic, dried oregano, ground cumin, smoked paprika, ground black pepper, ground cloves, apple cider vinegar, lime juice, and a pinch of salt. Mix well to form a marinade.
Rinse and rehydrate the dried guajillo chilies by soaking them in hot water for about 10 minutes. Once soft, blend them into a smooth paste with a little of the soaking water. Add the chili paste to the marinade and stir until everything is well combined.
Rub the marinade thoroughly onto the meat, ensuring it’s evenly coated. Let the meat marinate for at least 1 hour, or for best results, refrigerate overnight to allow the flavors to deeply penetrate the meat.
Lay banana leaves (or aluminium foil) over a large baking dish. Place the marinated meat in the centre, add sliced onions and bay leaves around it, and pour the broth over. If using banana leaves, make sure to wrap the meat securely. If using foil, tightly seal the edges to trap moisture.
Cover the baking dish with an additional layer of foil or a lid, ensuring it’s well sealed to prevent moisture from escaping. Transfer the dish to the preheated oven.
Slow-cook the meat for 3-4 hours, or until it is tender and easily shreddable. Check periodically to ensure there’s still some moisture in the dish, adding a bit more broth if necessary to keep the meat moist.
Once the meat is fully cooked, remove it from the oven and carefully unwrap the banana leaves or foil. Shred the meat using two forks, discarding any large pieces of fat. Toss the shredded meat in its juices to keep it flavourful and moist.
Serve the barbacoa warm, garnished with fresh cilantro and a squeeze of lime. Barbacoa is traditionally enjoyed with warm corn tortillas, fresh salsa, and pickled onions. Add a side of refried beans or Mexican rice to complete the meal.
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