Barbacoa is a delicious Mexican dish made by slowly cooking meat until it becomes incredibly tender and flavorful. But what cut of beef is traditionally used to make authentic barbacoa? Let’s take a closer look.
The Origins of Barbacoa
Barbacoa has its origins in the cooking techniques used by indigenous peoples in the Caribbean and South America. The word “barbacoa” comes from the Taino Indian word for a wooden platform or grill that was used to slowly cook meat over an open fire. This slow cooking method tenderized tougher cuts of meat and infused them with smoky, savory flavor.
When Spanish colonizers arrived in the 16th century, they adapted the barbacoa technique, applying it to the preparation of beef. Soon this dish spread from the Caribbean to Mexico, becoming an important part of the cuisine. Today, barbacoa is most closely associated with Mexican culinary traditions.
The Traditional Cut of Beef for Barbacoa
So what cut of beef is used to make authentic barbacoa? The traditional choice is beef cheek, also sometimes referred to as beef barbacoa. Beef cheek is a tremendously flavorful and gelatinous cut that comes from the head of the cow. When slow-cooked, it becomes succulently tender and pulls apart easily.
There are a few reasons why beef cheek is perfectly suited for barbacoa:
- It’s a very tough and sinewy cut – the connective tissues break down during long cooking times, resulting in fork tender meat.
- It’s marbled with fat, keeping it moist and adding rich beefy flavor.
- The high collagen content melts into gelatin, giving the meat a luscious texture.
- It can stand up to assertive seasonings and absorb spices deeply.
In Mexico, beef cheek is sometimes referred to as cachete de res. When purchasing beef for barbacoa, be sure to specifically ask your butcher for beef cheek.
Other Cuts Sometimes Used
While beef cheek is the gold standard, there are a few other cuts of beef that can work well:
- Chuck roast – A flavorful and economical cut from the shoulder/neck area. The connective tissue makes it perfect for braising.
- Brisket – A classic Texas barbacoa choice. Well-marbled and able to become succulent after hours of cooking.
- Plate – This comes from the belly/underside of the cow. It has a similar texture to cheek when cooked low and slow.
- Round – Not the most tender, but very lean. Needs extra cooking time to properly break down.
When using these alternative cuts, be sure to cook them nice and slow using moist heat to achieve that luscious texture. And consider adding a touch of beef cheek if possible for the richest flavor.
How Authentic Barbacoa is Cooked
To make true authentic barbacoa, the beef must be cooked slowly over an indirect heat source. This can be achieved a few different ways:
- Burying it in a pit oven with hot coals or heated rocks
- Placing it in a clay pot called an olla in a pit with coals/rocks
- Using a smoker or barbecue with indirect low heat
- Braising it slowly in a pot of liquid on the stovetop or in the oven
The meat will need to cook for 3-5 hours generally until incredibly tender. Aim for an internal temperature around 195-205°F. The collagen in the beef cheek will have fully melted by this point, leaving meat that wants to fall apart at the slightest touch.
Traditionally, barbacoa is shredded or pulled after cooking so it’s ready to be piled onto tortillas. The flavorful juices created during the cooking process can be used to moisten and season the meat.
Classic Seasonings Used
Barbacoa relies heavily on its spice rub for flavor. Here are some of the typical seasonings used:
- Dried chiles – Ancho, chipotle, guajillo, pasilla
- Garlic
- Cumin
- Oregano
- Cloves
- Cinnamon
- Apple cider vinegar
- Beer or stock
- Salt
- Pepper
- Bay leaves
The meat is coated generously with the spice paste and allowed to marinate overnight before cooking. This gives the seasonings time to penetrate deeply for maximum flavor.
Serving Authentic Barbacoa
In Mexico, barbacoa is most often served tucked into small fresh corn tortillas along with typical accompaniments like:
- Onions – either grilled or raw in pico de gallo
- Cilantro
- Limes
- Salsas
It can also be used as a protein filling for huaraches, sopes, gorditas, enchiladas, and tamales. Leftover barbacoa makes an incredible taco filling or addition to chili and soups.
Key Takeaways
- Authentic barbacoa is traditionally made from beef cheek (cachete de res), a gelatinous and flavorful cut.
- Other cuts like brisket, chuck roast and plate can also work well.
- Barbacoa is cooked low and slow using methods like pit barbecuing or braising.
- A spice rub with dried chiles, garlic, cumin and oregano provides classic barbacoa flavor.
- The tender shredded meat is classically served in corn tortillas with typical Mexican garnishes.
So now you know that true barbacoa starts with the ultra-rich and luscious beef cheek. When slow-cooked with the right blend of spices, this cut transforms into the melt-in-your-mouth tender meat that makes memorable Mexican barbacoa.
The next time you want to make barbacoa at home or order some from your favorite taqueria, be sure to ask what cut of beef they are using. For the most authentic experience, accept nothing less than beef cheek barbacoa!
Frequently Asked Questions
What is barbacoa made of?
Authentic barbacoa is traditionally made from beef cheeks or head meat. Other cuts like brisket or chuck roast can be used as well. The meat is rubbed with a spice paste and slowly cooked over indirect heat for 3-5 hours until extremely tender.
Why is cheek meat used for barbacoa?
Beef cheek has high collagen content which breaks down into gelatin and keeps the meat incredibly moist and tender. It also has excellent beef flavor and holds up well to long cooking times. These qualities make it the ideal cut for authentic barbacoa.
What’s the difference between barbacoa and birria?
Barbacoa and birria are two classic Mexican beef dishes but they have some differences:
- Barbacoa – Traditionally made with beef cheek, rubbed with spices, and cooked over indirect heat
- Birria – Traditionally made with goat or lamb, marinated in chili sauce, and often served in consomé
So the main differences come down to the type of meat, seasoning, and serving style.
How do you cook authentic barbacoa?
There are a few good methods to cook authentic barbacoa:
- Bury in a pit oven with hot coals or rocks
- Cook in a clay pot (olla) set in a pit oven
- Use a smoker or barbecue with indirect low heat (225-275°F)
- Braise in oven or on stovetop for 3-5 hours
The keys are low indirect heat and a long cooking time, generally 3-5+ hours until the meat is fall-apart tender.
What do you serve with barbacoa?
Traditional sides and garnishes for barbacoa include:
- Corn tortillas
- Onions
- Cilantro
- Limes
- Salsas
- Consomé
The tender meat can also be used in tacos, hauraches, sopes, gorditas, enchiladas, tamales, and soups.
Barbacoa Cooking Times for Different Cuts of Beef
| Cut of Beef | Cooking Time |
|---|---|
| Beef cheeks | 3-5 hours |
| Chuck roast | 5-8 hours |
| Brisket | 8-12 hours |
| Plate | 4-6 hours |
| Round | 8-10 hours |
Cooking times can vary depending on the exact cut, thickness, cooking method, and desired level of tenderness. Always cook barbacoa until extremely tender and falling apart.
Conclusion
Authentic barbacoa starts with beef cheek, a cut that delivers rich flavor and a melt-in-your-mouth texture after hours of slow cooking. While other cuts of beef can work, cheek remains the gold standard. Regardless of the cut used, true barbacoa requires low indirect heat and time to tenderize the meat completely. When served wrapped in warm tortillas and topped with traditional garnishes, this Mexican classic makes for an unbeatable taco experience.