Carnales-
How do yall make your barbacoa...tried some out recently and it just didn't seem right..been asking around and most of the people are saying slow cook in a crockpot with nothing but salt and pepper...some say add a cup of water, some say no water... con comino/sin comino?? i've done both a full head all day on a smoker and also just the cheek meat in a crockpot...need a good recipe for crockpot though..let me know.....

Gracias

My coworker has a good recipe.

I'll see if he is willing to share it.

Ok here

Ok here is the jist of it: Home made barbacoa is not like restaurant or marcado style barbacoa.

Water and salt and pepper. The fat in the meat flavors it on its own. That is why you put on cilantro and onions in the taco, there is no other ingredients in it.

"Christ almighty, it's like I'm sittin' here playing cards with my brother's kids or somethin' you nerve-wracking sons-of-b**ches."

Perfect. Made a batch this weekend... Salt, pepper, no water... 10 hour low setting on crockpot... Left it on low all weekend and it was still good yesterday morning. Gonna try to throw a chile in there next time for some heat.

I cut up a brisket flat with the fat into 2 -3 inch pieces. Add worschester sauce, louisiana hotsauce, salt, cracked black pepper and fajita seasonings. Use a lot or season again when about done. Hour 9. The seasonings will go away with the long cook time. 10 hours. Dont even open the crock pot. Let it do its thing. High for the first 3 hours, then low or med the next 7 hours.

Shread in the crock pot with a long butcher fork. incorporating the juices into the meat. It will look like there is too much liquid, but the meat will absorb it.

Serve in good corn tortillas with fresh made pico.

I have won awards with this recipe.

Throw a little comino and clavo in there next time.
Oh and the above recipe isn't barbacoa, it's Carne Ranchera. Proper barbacoa is cachete, lengua or cesos ( which aren't legal in the states).

[This message has been edited by Comeby! (edited 12/30/2011 11:34p).]

I had lengua this week. It was freaking delicious

Comeby:

You really can't get cesos in the US anymore? I thought someplaces could sell them or when they sold the whole head? Barbacoa de cachete is oh so good.

Any of you all ever had "sopa de medula"? Really, really good also, especially if you don't know what it is.

I think you get it by default when buying the whole head but I don't think you can just buy cesos unless you find a mom and pop that will sell it you.