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Barbacoa recipes have been around for centuries, with the earliest known records dating back to the 16th century. The word “barbacoa” comes from the Taíno people of the Caribbean, and originally referred to a method of slow-cooking meat on a wooden platform over a fire.
Over the years, the word “barbacoa” has come to refer to a variety of slow-cooked meats, including beef, lamb, and goat. In Mexico, barbacoa is often made with beef cheek or head, which is why it’s sometimes referred to as “head cheese.”
The slow-cooking process allows the meat to become extremely tender, and the resulting dish is often served with tortillas, salsa, and lime.
Barbacoa makes for a delicious and comforting meal! For the best results, start by using a high-quality cut of beef, such as chuck roast, brisket, or short ribs. Marinate the meat overnight in a mixture of herbs, spices, and sour oranges for added flavor. Then, slow cook the meat in a covered pot with a generous amount of liquid (water, beef broth, or beer) for 3 to 4 hours. When it’s finished, shred the meat and enjoy with tortillas, salsa, and your favorite toppings. For a unique twist, try adding a few tablespoons of your favorite barbecue sauce to the cooking liquid!
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