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Top Rated Barbacoa Recipes

Slow-Cooked Pork Barbacoa
When I worked at TWO Urban Licks in Atlanta, most of the crew was Hispanic. Every Saturday, one of the cooks would bring in barbacoa tacos he bought from a guy named Manuel out on Buford Highway. Manuel sold these barbecued goat tacos right out of his apartment with a soccer game on in the background and his family milling about. This kind of Mexican barbecue isn’t smoky. It tastes more steamed because the meat is cooked in a pit in the ground. Everyone knows Mexican tacos can be dry, but Manuel’s were moist and juicy, with spices like clove, allspice, and cinnamon along with hot peppers. I loved them. I’ve stayed true to Manuel’s flavors here, but I use pork instead of goat, wrap it up in foil, and then bake it until it’s tender enough to shred. If you have a pit in your backyard, have at it. But the foil-and-oven method works great. The meat is delicious in tacos. — Kevin Gillespie, author of Pure Pork Awesomeness.
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5

A Really Good Cuban Sandwich
After years of trying them, I have had very few excellent Cuban sandwiches. They always seem dry. My version here may not be traditional, but everyone likes it. I use soft, sweet challah bread rather than the traditional baguette-style bread. When you toast it, the sandwich still gets crispy on the outside, but the bread stays soft and moist inside. For a group of friends, split the whole loaf in half lengthwise and make one big sandwich on a large griddle or extra-large panini press. I’ll take those melters, Gruyère and Gouda, over dry Swiss cheese any day. And for the ham, I have no idea why people use the least flavorful deli ham available. A good Virginia-style pit ham — a little sweet and a little smoky — will never steer you wrong. Just don’t slice it paper-thin: It should have some chew when you bite into it. And for the roast pork, I use moist and juicy Slow-Cooked Pork Barbacoa. The signature flavor of mojo, Cuba’s orange and olive oil sauce, comes in the form of mojo mayonnaise. The mayo helps to carry those citrus flavors through the entire sandwich. — Kevin Gillespie, author of Pure Pork Awesomeness.
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5

Tacos
Slow cooked beef tacos in a spicy sauce with chipotles in adobo sauce and Mexican oregano.
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4.5

Suckling Lamb Barbacoa Taco
This lamb barbacoa taco is made with homemade chile poblano corn tortillas that give it an extra kick of flavor.Adapted from Mexico from the Inside Out by Enrique Olvera.
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4

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babygirl65
This is the way my dad makes barbacoa when he doesn't have time to make it the traditional way. I'm posting the recipe so that I don't lose it... (again)
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pselley
A homemade toasted guajillo chile paste seasoned with cumin, clove, and oregano flavors this delicate, shredded beef.
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Lamb shoulder is the ideal cut for this Pueblan-style barbecue. We love this version, which is adapted from Steven Raichlen's The Barbecue Bible (Workman, 1998), and is served with a refreshing tomatillo salsa.
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Manuel Rios
Very, very traditional recipe from Mexico. This is the closest way to make it in your house.
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Neta
Posted for a recipe request, I have not made this yet. It's from Tambrey's Recipes. I'm guessing at the amount of servings.
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cookiedog
This is a Northern Mexican recipe that is adapted from a recipe by Rick Bayless. This uses a chuck roast and is made in the crock pot. My DBF asks me to make this again and again. Serve it with rice, sour cream, beans, and warmed tortillas.
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Sue Lau
A spiced shredded beef dish that goes well in warmed tortillas. This is similar to machaca dishes that are usually referred to as shredded beef. Posted by request. Recipe from Carlotta Flores.
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Bill and Cheryl Jamison, Cooking Light JUNE 2010
This recipe goes with Eggs Barbacoa
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