????COMO HACER BARBACOA EN CASA!! CON TACOS ,CONSOME Y SALSA (BARBACOA RECIPE) #BARBACOA #TACOSYCONSOME
SUSCRIBETE ES GRATIS!!
HOLA AMIGOS:) Hoy les compartimos esta ricas receta de barbacoa con sus tacos, consome y su buena salsa!!
LOS INGREDIENTES SON:
Hojas de Maguey o Hojas de platano
(Maguey Leaf or Banana Leaf)
Garbanzo (Garbanzo Bean or Chickpeas)
Ajos -Garlic 1 Cabeza
Arroz - Rice 1/4 taza
Cebolla -Onion 1 1/2
Chile morita 4 o chile chipotle 2-3
(Dried Morita chile pepper or Dried chipotle pepper)
pimienta dulce(gorda) - allspice berries
Hoja de aguacate - avocado leaves
sal de grano - sea salt
Vaporera - Steamer pot
Carne de res nosotros hicimos 7libras como 3 1/2 kilos
(o pueden usar carne se borrego o chivo)
I have 7 pounds of beef in total...
Diezmillo - Chuck Steak
Costilla cargada - Short ribs
Hueso de anillo , Chambarete - Beef Shank
Tambien puedes usar :
pescuezo, cachete de res, o espinazo )
You can also use:
(Beef cheeks , chuck Neck Bone)
PARA LA SALSA DE MORITA:
20 tomatillo pequeÑos
5 chiles moritas
chile serrano al gusto
sal y oregano
y por ultimo para acompaÑar
Cilantro, cebolla y limones picados
Tortillas
Gracias por vernos !! nos vemos muy pronto:)
SIGUENOS EN:
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BIRRIA DE RES
RECETA DE CHANCLAS (HUARACHES)
#barbacoa #barbacoaderes
#tacosyconsome #salsaparabarbacoa
#barbacoacasera #barbacoaencasa
#barbacoarecipe #recetadeberbacoa
Cabezas de borrego tipo Barbacoa | La Capital
Cabezas de borrego tipo barbacoa envueltas en pencas de maguey y cocinadas 4 horas al vapor. Para acompañar salsa cremosa de aceite con chile de árbol y chile cascabel. En tacos o quesadillas deliciosa carne.
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Contacto directo: oscarlacapital@gmail.com
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~Pulpo Zarandeado:
~Costillar de cordero:
~Panini a la Parrilla:
*Yo le puse:
-Sal y pimienta
-Ajo
-Cebolla
-Tomate
-Chile de árbol
-Chile cascabel
-Aceite
-Orégano seco
-Nuez moscada
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BARBACOA “ESPECIAL” HOMEMADE RECIPE – Slow Cooked Beef Cheeks + Lengua
This is BARBACOA ESPECIAL the South Texas way. Cachete (Beef Cheeks) + Lengua (Cow Tongue) = an EPIC taco you have to try.
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In South Texas barbacoa is a year round tradition and a must have weekend breakfast along side some corn tortillas, salsa, menudo, pan dulce and don't forget the cafecito.
Heeeeere in the 956 you can buy it by the pound in every city and at every meat market and tortilleria, even HEB sells it by the ton! Real barbacoa is made with cachete, and/or lengua and when mixed together its called, “barbacoa especial.”
The beef cheek is fatty, the tongue is lean and the two together make the perfect blend, and that's why it’s special.
You can buy it just about anywhere in South Texas but once in a while we love to make it here at home and we’re gonna show exactly how to cook it perfectly every single time.
The two most popular ways to make it at home are in the crock pot or in the oven - today it’s 8 lbs so we’re using the oven!
The most important pro tip is that you need to cook it low and slow since these are tough cuts of meat, this way the fat fully renders and you get some delicious super tender and juicy barbacoa at the end. The flavors of the meat are so good you only need a couple of simple ingredients.
In this recipe we’re gonna use:
– 8 lbs of cachete, thats beef cheek in english
– One whole lengua, thats tongue meat
– One garlic clove
– One bay leaf
– A light shake of APC OG (salt pepper garlic in the perfect ratio)
– And of course some super good homemade salsa
Salsa Recipe – use the green salsa from this video below:
– Then add one boiled roma tomato, 1 tsp of olive oil, and blend to emulsify.
Were gonna slow cook it in the oven for 6-7 hours. Now let’s get fired up and start cooking barbacoa!
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!
HOW TO MAKE BEEF BARBACOA: Easy Slow Cooker Recipe for the Most Tender & Delicious Beef Barbacoa
I know, I know. Technically, this isn't true barbacoa because traditional barbacoa is made with goat meat or lamb meat, AND it's slow cooked underground. But this recipe for Beef Barbacoa is delicious, and so tender, it practically melts in your mouth. It's made with beef cheeks (cachete de res, in Spanish). And, if I can be honest, I like it even more with beef chuck. So, use whatever meat you prefer. You're the one eating it, after all. And enjoy. Read on for the easy recipe.
Beef Barbacoa
3 - 5 lbs. beef cheeks or beef chuck
half a large onion, coarsely chopped
2 garlic cloves
3 chipotle peppers in adobo sauce
1/4 cup lime juice, orange juice, or water
salt to taste
2 bay leaves
Rinse meat clean and pat dry with paper towels. Season all sides with salt. Heat skillet over medium high with just enough olive oil to coat the bottom, and quickly sear the meat on all sides. (Do not fully cook, only sear the outside.) Transfer meat to crockpot that has been set to high. Place coarsely chopped onion, garlic, chipotle peppers and lime juice in blender and purée. Drizzle purée on top of meat in crockpot. Add two bay leaves. Cover and cook for 5-7 hours, or until meat is tender and breaks apart easily. Remove meat from liquid that has been rendered in crockpot. Shred meat with forks, removing any excess fat before serving. You can also broil it for a few minutes, if you like it a little crispy. Serve with corn tortillas, chopped onion, cilantro, and your favorite salsa. Or enjoy it on it's own.
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*All music in this video used with rights from Storyblocks:
1:53 Don't Stop Instrumental
3:14 Nueva Fresca
BARBACOA de CABEZA de Res I Gastronomía Regional
INGREDIENTES:
1 Cabeza de Res de 16 Kg aprox.
8 hojas de laurel
1/2 cabeza de ajo
1 1/2 puños de sal
2 Pencas de Maguey
Agua
PROCEDIMIENTO:
En una vaporera agregamos agua (hasta el nivel de la rejilla), hojas de laurel, ajo y sal. Colocamos la rejilla y despues la Cabeza de Res, la salamos un poco y cubrimos por completo con las pencas de maguey y una bolsa de plastico, ponemos la tapa y la dejamos cocinas aproximadamente 8 horas.