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How To make Barbacoa De Cabeza
1 Cabeza, beef head
4 Onions
3heads garlic
2 bn Cilantro
corn or flour tortillas Before you actually get the cabeza (beef head), understand that it won't look very nice -in fact it will look pretty gruesome. Therefore, I suggest purchasing the thing the day you cook it. In the Rio Grande Valley, barbacoa de cabeza is traditionally eaten on Sunday mornings. Clean the cabeza, removing eyes, ears, etc. Discard the tongue. Leaving it will impart an odd taste to the meat. Wrap the cabeza in a paper sack, along with onions, garlic, and cilantro. Wrap THAT in burlap. Dig a hole 2 feet deep and build a driftwood fire in it. Wait until the fire goes to coals, then cover them with ashes, followed by the cabeza, then about 2 inches of dry dirt or sand. Fill up the hole. Add 6 to 8 inches of dirt or sand over it. Build a fire on top of the ground. Use slow-burining wood such as oak or mesquite. Leave the cabeza in the hole 12 to 18 hours. For example, if you begin cooking it at 4:00 p.m., it should be ready by the next morning. Serve with tortillas. Serves one vanload. If you want to try barbacoa de cabeza at homne, try wrapping the cabeza in foil and bakinng it in an oven or over a charcoal grill. Using foil in place of the paper bag keeps the cabeza slightly moister while
How To make Barbacoa De Cabeza's Videos
Barbacoa de Res y Consomé al Estilo del Norte
Barbacoa de Res. Barbacoa de Res de Jauja Cocina Mexicana™. Barbacoa de Res con cachete, pescuezo, chambarete y diezmillo jugosa y suavecita sazonada a la perfección con especias en consomé. Receta completa, técnicas paso-a-paso y los mejores tips de cómo hacer Barbacoa de Res. Servida bañada en su consomé con un toquecito de sal, cilantro, cebolla y Salsa Verde con cebolla y trozos de aguacate. Una tradición para las taquizas de fiestas, en El Grito y en celebraciones con la familia. Buen provecho, y mil gracias por suscribirse
#barbacoa #barbacoaderes
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How To Make Barbacoa | Barbacoa de Res | Slow Cooked Beef Recipe
Here is the way I like to make Mexican barbacoa at home. I put all of my ingredients in the Crock Pot overnight and wake up to tender fall apart barbacoa. As a kid, I remember waiting in a line out the door at our neighborhood Mexican meat market for fresh corn tortillas, menudo and barbacoa. You can make barbacoa tacos dresses with your favorite salsa, fresh onion, cilantro and a squeeze of lime for the perfect breakfast taco.
INGREDIENTS
2 bls beef cheek meat (stew meat or beef tongue work too)
2 tsp salt (1 1/2 tsp if using fine table salt)
2 to 3 cloves fresh garlic
2 bay leaves
1/2 small onion
5 to 8 drops of liquid smoke (optional)
2 tbls water (optional - to combine with liquid smoke)
CROCK POT
Crock Pot
Cook overnight on LOW for 12 hours
OR cook on HIGH for 8 hours
Check out some of me other recipes!
SOFT FLOUR TORTILLAS RECIPE
TEX MEX CARNE GUISADA RECIPE
HOW TO MAKE TAMALES
How to make Homemade Barbacoa Tacos
Mexican Barbacoa in the crock pot
How to cook Beef Cheeks
Cachetes de Res
Slow Cooked Beef Cheeks Recipe
Homemade Barbacoa Tacos Recipe
How to Make Barbacoa in the Slow Cooker
Houston Texas You Tube
Mexican Barbacoa
Puro Cachete Barbacoa
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
BARBACOA: Easy Recipe for Smoked Lengua & Beef Cheeks / Cachete
Let’s barbecue some BARBACOA
Getcha Some APC BBQ Rubs Here:
Now, barbacoa translates basically to “barbecue” in English – so does that mean we’re gonna barbecue some barbecue? Not exactly, we’re gonna making BARBACOA de CABEZA aka a WHOLE COW’S HEAD.
But wait, there’s more! In South Texas barbacoa pretty much means BEEF all the time…but in other places barbacoa can be beef, goat or lamb. Confused yet? Don’t worry… cuz this cooking process is SUPER easy.
And yeah, yeah, yeah barbecue is all about tradition but sometimes…you don’t want to dig a hole in the ground to cook an entire cabeza just to enjoy some fresh, delicious and traditional barbacoa.
That’s what’s traditionally called “en pozo” – in a hole in the ground – and that’s how my Dad and grandpa used to make it on the farm. Well I got my above ground pozo right here! My (brooks?) drum smoker.
I’m gonna start by smoking this cabeza just a little bit (elaborate more here? What temp? How long?) and to finish it it we will transfer it to a roasting pan wrapped in foil with a bayleaf and cook it all night till it’s done (about how long? At what temp?).
So why would you want to cook a WHOLE cabeza for barbacoa and not just grab a pound from the meat market?
Well, first of all you get ALL of the lean lengua and all of the moist cachete meat which will let you blend a perfect bite of barbacoa in your tacos.
Secondly, by cooking it in the drum instead of the oven or crock pot we get to put some smoky flavor on the cabeza which will make the experience all the better..
And lastly…come on! Just look at this WOW factor!! It’s just badass barbecue. Now let’s fire up this pozo and make some barbecue…I mean barbacoa!
How to make The BEST Beef Tongue Tacos in Instant Pot + RED Salsa |
Hello & welcome to the Views Kitchen, Happy ???? Tuesday amigos!! Today we will be showing you step by step instructions to achieve a juicy and flavorful beef tongue. Please take the time to look at the list of ingredients and extra tips below, thank you for subscribing and liking our show. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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Ingredients & tips
Corn tortillas
Toppings- chopped white onion, cilantro, lime
3 pounds beef tongue
1 litter of water (4 1/2 cups of water)
1/2 onion
3 garlic cloves
3 medium bay leaves
1 clove (spice)
1 tsp black pepper (or peppercorn)
1 tsp salt (Himalayan)
Spicy salsa
25 chiles de árbol
2 Roma tomatoes
1 roasted red bell pepper
1/4 medium onion
1/2 Tbsp Salt (Himalayan)
1. Wash tongue in 1/4 cup vinegar+ 1/2 Tbs salt- Let rest 10 mins- rise- and add to your instant pot
2. Add your tongue + spice to the instant pot
3. Pressure cook 40 minutes- let cook in pressure and extra 20 minutes- release steam
4. Remove the top layer of the tongue as shown in the video
5. Chop and continue to serve as desired
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The Most Tender BARBACOA You Can Make at Home in SLOW COOKER & SALSA You MUST Learn How to Make
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Today im going to be sharing with you the best barbacoa in a slow cooker, a recipe you must save! And of course every good taco NEEDS a salsa so this one is the best for your tacos☺️????hope you enjoy it as much as we do and if you do please let me know in the comments and if you new here, welcome, become part of our family its FREE, just hit that subscribe bottom ☺️ I promise you, you will not regret it ♥️ love you all thank you again got joining us today!
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WARNING ⚠️
The meat shrinks! Use a little more than 4 lbs of you feeding a big crows or mix with beef shank!
PRO TIP!!!!
Remove some of the fat from meat!
I like to use the liner for a easy clean up, the meat is very oily and it just makes it easy to clean ????
Ingredients:
1/8 onion
5 garlic cloves
2 bay leaves plus 2 to top meat
10 all spice berries
1/2 tsp cumin seeds
4-6 lbs beef cheeks
1 cup water
2 tsp oregano
2 tsp thyme
1 tsp marjoram
1 tbsp ground black pepper
Salt I used 2 tbsp
8 whole cloves
Sliced onion
Fresh oregano
For the salsa
12 tomatillos
1/8 onion
1 garlic clove
1 New Mexico or guajillo Chile pod
Chile de árbol i like to use 20
1/2 cup water
1/4 tsp cumin seeds
1/2 tsp ground black pepper
Salt I used 2 tsp
1 serving of love ????
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Recipes in Spanish :
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