6 Secrets for Making Perfect Barbacoa (aka Mexican Barbecue)

In the United States, you have BBQ. In Mexico, there’s barbacoa. Barbacoa refers to a way of slow cooking meat at low temperatures, that leaves traditionally tough meat pull-apart tender. Though usually made with lamb or goat, these days, you’ll most likely find beef versions. You’ll find barbacoa served one of two ways: watery or dry. Watery barbacoa is served in consommé or juice (think of sandwiches au jus) and dry barbacoa is usually served as a stew, with rice and beans.

But, on to the important stuff: how to make barbacoa. Though barbacoa is one of Mexico’s most iconic dishes, it’s made differently in each region of the country. We talked to a few masters of trade in southern Mexico City about the six essential elements of any perfect barbacoa. Here they are. [pagebreak]

– The Meat. Whether you are serving northern-style beef cheek or slow-roasted lamb from central Mexico, it all starts with high quality meat. Older animals tend to be gamier and female and male animals each have a distinct taste due to naturally-occurring hormones. Finding what you like will take trial and effort. Start with going to a butcher you trust. And barbacoa take a lot of time and effort, so load up on the meat and make it worth your while.

– The Seasonings. Whether you throw in avocado leaves or oregano with your meat for flavor, make sure that your spices are fresh, they’ll be more potent and aromatic. Fresh from the farm or hand-picked by you is the way to go. You’ll want to salt and season your meat overnight, to draw moisture out and help start the tenderization process. Also, make sure you’re starting in a pan that’s large enough to hold the meat and its juices. So when in doubt, choose a deeper pan.

– The Pit. Traditional barbacoa is made in earthen ovens or pibs, a technique that indigenous cultures have used for hundreds of years. Nowadays you will find barbacoa ovens built with an array of materials, including brick or cement. The guys at Barbacoa Renatos in Mexico City have a 5-feet deep brick oven that is about 3 feet in diameter and holds about 15 lamb carcasses (around 40 pounds each). Unless you want to remodel your home, this probably won’t be possible in your kitchen. And not necessary. What you’re looking for is steady heat in an enclosed space: a slow cooker or Dutch oven will do the trick. [pagebreak]

– The Heat. The oven mentioned above gets to between 1000-1400 degrees in preparation for cooking and will rise to up to more than 2,000 degrees once it’s covered; smaller ovens require less heat. Pits must be fired at least a few days in advance for a few hours a day in order to evaporate any acumulated humidity. Again, this is unlikely to happen in your kitchen, and that’s ok! Focus on a low, consistent heat (instead of a high dry heat), the lowest setting on your slow cooker. You’ll want to schedule at least eight hours for cooking time. You’ll know the meat is done when it falls apart when tugged with a spoon. (Seriously. You don’t even need a fork.)

– The Accompaniments. The easiest way to serve barbacoa is in taco form. So call your crew over and start the party. Load up a table with fresh tortillas (if you don’t trust your local store, call up your favorite Mexican restaurant) and salsas. And any fresh salsa will do or a guacamole salsa made of blended avocados, serrano peppers, tomato, garlic, and onion is a good start. That’s really all you need. Oh and maybe some margaritas.

– Leftovers. You’ll probably have leftovers. Leftovers are great for stews or served with rice and beans. They’re also great to freeze. Freeze when cool and then to reheat, cook in beef broth.