Barbacoa

My Dad's Quick Barbacoa: A Weekend Tradition

This recipe isn't your abuela's barbacoa, but it's a delicious shortcut that still delivers amazing flavor. It's the method my dad perfected when he craved the rich, tender taste of barbacoa but didn't have a whole day to dedicate to the traditional slow-cooking process. And let me tell you, it's become a family favorite.

The beauty of this recipe lies in its simplicity. While traditional barbacoa involves hours of careful tending over an open fire, this version leverages the magic of a slow cooker to achieve similar results in a fraction of the time. It's perfect for busy weekends when you want a hearty, flavorful meal without spending all day in the kitchen. I've tweaked my dad's original recipe over the years, adjusting the spices and cooking time to suit my taste and schedule, and I'm thrilled to share it with you.

Choosing Your Meat: My dad's secret weapon is beef cheek meat. It's incredibly tender, but be warned – it's also quite fatty. You'll want to trim off as much excess fat as possible before cooking. If you can't find beef cheek, a good beef roast will work just as well, though the texture might be slightly different. The key is to use a cut of meat that's naturally tender, as it’ll break down beautifully in the slow cooker.

The Flavor Infusion: The magic really happens in the blender. The combination of fresh cilantro, garlic, onion, salt, and pepper creates a vibrant, herbaceous sauce that completely infuses the meat while it cooks. Don’t be shy with the garlic; the more, the merrier! Feel free to adjust the spices to your liking; a dash of cumin or chili powder can add a nice kick.

Slow Cooker Perfection: The slow cooker is your best friend in this recipe. It does all the hard work for you, gently breaking down the meat over several hours. The low and slow cooking method allows the flavors to meld and creates a succulent, fork-tender result. Depending on the amount of meat you use, you might need to adjust the cooking time, but the end result is always worth the wait.

The Perfect Sunday Breakfast (or Dinner!): I have fond memories of my dad making this barbacoa on Saturday morning, letting it cool overnight, then serving it up for a special Sunday breakfast. It's a tradition I've carried on, and the rich, savory flavors are the perfect way to start the day. Of course, it's also delicious for dinner or a casual weekend meal. And don't forget the toppings! The combination of fresh tomatoes, onions, cilantro, jalapeños, cheese, and avocado adds a beautiful contrast of textures and flavors.

This isn't just a recipe; it's a cherished memory, a testament to simple pleasures, and a delicious reminder of family gatherings. So, grab your slow cooker, gather your ingredients, and prepare to experience the magic of my dad's quick and easy barbacoa.

Serving Suggestions: This barbacoa is incredibly versatile. Serve it in warm tortillas, atop rice and beans, or even as a filling for tacos. The possibilities are endless!

Tips and Variations:

• For a spicier barbacoa, add a few slices of jalapeño to the blender.
• If you prefer a smokier flavor, try adding a tablespoon of smoked paprika.
• Leftovers can be stored in the refrigerator for up to three days and reheated in the microwave or on the stovetop.

Enjoy!

Step-by-step

• First, trim as much fat as you can from meat. Place in a slow cooker.
• In a blender, add about 1 cup of water. Blend cilantro, garlic (I usually use all of the bulb), onion, salt and pepper with water. (You can use as much or as little spices you want, depending on your taste).
• Pour this mixture over meat then add about 2-3 cups of more water depending on how much meat you are cooking.
• Cook meat in slow cooker on low for about 8-10 hours. Again, this depends on how much meat you have.
• If you are going to eat this for breakfast (which is the traditional way), cook the day before and let it cool overnight. (I usually start cooking mine on Saturday AM until about 6 PM, then let it cool. When cool enough, I refrigerate overnight).
• In the morning (Sunday AM) BEFORE heating up, skim all the grease that comes to the top.
• TOPPINGS: Chopped tomatoes, chopped onions, chopped fresh cilantro, chopped fresh jalapenos, shredded cheese, & sliced avocados.
• CHEEK MEAT: Beef cheek meat is very tender but very very fatty. You may want to buy more or less meat, depending on the size. You can use beef roast, if you want, but cheek meat is AWESOME (if you can find it).