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FAQ
In the US, people typically make barbacoa with chuck roast, brisket and beef cheeks. However, any cut of beef that has a lot of connective tissue and takes a long time to cook until tender works well.
Food writer who lived in Mexico City for 20 years, learning key flavors and techniques to create Mexican food recipes. Traditionally, barbacoa is a preparation of meat (usually sheep, goat, or beef) that is steam cooked in an underground oven until very tender and succulent.
In addition to its delicious flavor, barbacoa is also a great source of nutrients. The slow cooking process helps to retain the meat's natural juices, which makes it moist and flavorful. The spices used to season the meat also have health benefits, such as helping to reduce inflammation and improve digestion.
In short, birria is a type of barbacoa, but barbacoa is not birria. Barbacoa is more closely related to barbecue, while birria is braised or steamed. Barbacoa is traditionally slowly steamed in its own juices with a marinade, and most barbacoa is made from beef (although lamb or mutton are also common).
While beef cheeks produce the best result for this dish, you'll find most recipes call for beef chuck as a more accessible alternative. This cut of beef is not as well marbled, so it is not quite as juicy.
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My Grandmas TOP of the line Mexican BARBACOA STREET TACOS ,super tender beef in beer red sauce!!!
Mike Karabeini
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