Chipotle Beer Braised Beef Tacos Recipe ~ Barley & Sage (2024)

FAQs

What is a barbacoa taco? ›

Barbacoa is a dish made of meat that has been slow-cooked over an open fire. The most common meats used for barbacoa are beef, pork, lamb or goat. Hacienda Colorado offers barbacoa street tacos made with beef that has been slow-cooked for hours until it is so tender it falls apart.

Set up smoker for cooking at 200-225 degrees F over indirect heat. If your smoker uses a water pan, fill it up. When smoker is ready, place meat onto grates and let it smoke using oak or your favorite wood for about 45-60 minutes or until it reaches an internal temperature of 100-110 degrees F.

Round and round we go When it comes to beef, it's not just the quality that matters - it's the cut, too. Our Barbacoa mainly comes from the shoulder, because those cuts have enough fat to keep the meat moist during our long braising method, making the end result seriously juicy and tender.

For juicy and delicious smoked meat, you should use brine. Even if you soak it for one or two hours, that's still more than enough time for your meat to absorb the saltwater. You can then add your meat to your smoker and allow it to smoke as normal.

Barbacoa can be made on an open fire, on the stove, or in a slow cooker. However, the traditional method mimics an oven made from the earth, banana leaves, and agave plants, heated with hot coals. Birria, on the other hand, sits very much in the vein of a stew.

Cook and stir ground beef in the hot skillet until browned and crumbly, 7 to 10 minutes. Drain and discard any excess grease. Pour water and seasoning mix over beef; stir to combine.

Carnitas is a traditional Mexican dish made with pork.

This is in contrast to barbacoa, which is made with beef. Carnitas means "little meats" in Spanish. It's a slow-cooked pork dish that is simmered until it becomes tender and juicy.

Beef Barbacoa is slightly tangy with a subtle but distinct spicing. It's not too chilli-hot, though to be fair, sometimes chipotles vary in heat! The unique thing about Barbacoa is the slight tartness of the sauce from vinegar and lime, which cuts through the rich meat, and the warmth from cloves.

Cooking Method: Barbacoa is traditionally cooked in an underground pit, which imparts a smoky flavor to the meat. Birria, on the other hand, is typically slow-cooked in a pot or Dutch oven, allowing the meat to become tender and infused with the rich flavors of the marinade.

What part of the animal is barbacoa? ›

“Barbacoa, made from the meat of a cow's head, is cheap yet rich in flavor.” Customarily served at weekend breakfasts, the cheek, or cachete, is loaded with collagen, and slow-roasting enhances its savory flavor and silky texture.