Barbacoa is a delicious and flavorful dish that originated in Mexico. It is traditionally made by slow-cooking meat in an underground oven until it becomes tender and succulent. Today, we will learn how to make a smoked barbacoa using a smoker. This recipe will take your barbacoa to the next level, infusing it with a rich smoky flavor.
What Cut of Meat is Barbacoa?
The cut of meat used for barbacoa can vary, but the most common choices are beef, lamb, or goat. For this recipe, we will be using beef roast. The roast is marinated in a flavorful paste made with guajillo chiles, spices, and herbs.
What is Barbacoa Seasoning Made Of?
To make the barbacoa seasoning, start by toasting dried guajillo chiles in a skillet until they puff up and change color. Remove the stems, seeds, and veins of the chiles and place them in a bowl. Pour boiling water over the chiles and let them soak for an hour.
In the meantime, toast cumin and cloves in the same skillet until the cumin seeds start to pop. Grind the toasted cumin and cloves into a powder and place them in a blender. Add ancho chile powder, onion, garlic, oregano, thyme, vinegar, lime juice, and the soaked guajillo chiles with some of the soaking liquid. Blend until a smooth paste forms.
Coat the beef roast with the guajillo chile paste, making sure to cover all sides. Place the roast in a mixing bowl, cover with plastic wrap, and marinate in the refrigerator overnight.
Smoking the Barbacoa
Preheat your smoker to 325 degrees F (165 degrees C). Once the smoker is ready, place the marinated beef roast on the grill grates. Close the smoker and let the meat smoke for several hours until it reaches an internal temperature of 195-205 degrees F (90-96 degrees C).
During the smoking process, you can add wood chips or chunks to enhance the smoky flavor. Mesquite or hickory wood works well with barbacoa.
Is Barbacoa the Same as Barbeque?
While both barbacoa and barbeque involve cooking meat, they are not the same thing. Barbeque refers to the process of cooking food over a grill, while barbacoa is a steaming and baking process. Barbacoa is traditionally cooked in an underground oven or a stovetop pot, resulting in tender and moist meat.
Barbacoa is a popular dish in Mexico, especially in the central states of the country. Each region has its own variation of barbacoa, using different meats, condiments, and cooking methods. Goat meat, beef, and lamb are commonly used, and the seasoning can vary from region to region.
Can I use a different cut of meat for barbacoa?
Yes, you can use different cuts of meat such as lamb or goat for barbacoa. The cooking time may vary depending on the cut of meat you choose.
Can I make barbacoa without a smoker?
Yes, you can make barbacoa without a smoker. You can slow cook the marinated meat in a regular oven at a low temperature or use a slow cooker.
What can I serve with barbacoa?
Barbacoa is traditionally served in tacos or tortillas with toppings such as onion, cilantro, guacamole, and spicy Mexican table sauces. You can also serve it with rice, beans, and a side of fresh salsa.
Smoking barbacoa adds a unique and delicious smoky flavor to this traditional Mexican dish. By following this recipe, you can recreate the authentic flavors of barbacoa in your own backyard. Whether you serve it in tacos or enjoy it on its own, this smoked barbacoa will surely be a hit at your next barbecue or gathering.
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