| Barbacoa is extremely popular in many parts of | | | | will be doing this because of your love of interesting |
| Mexico and the United States. States close to the | | | | foods, and barbacoa is just one of them. |
| border know barbacoa as a delicious meat item, | | | | Ingredients: |
| available only on the weekends as a special Sunday | | | | One 20 to 25 pound cow's head, skinned and cleaned |
| breakfast meal. Others eat barbacoa with regularity, | | | | 1 cup dry rub (recipe below) |
| enjoying it any time or any day. | | | | 2 Onions, cut in half |
| So What exactly is barbacoa? It is not "barbecue" in | | | | 18" heavy-duty aluminum foil |
| Spanish, as many believe. In central Mexico, it means | | | | Rinse the head well out with a hose. Cut out the |
| goat or lamb meat wrapped in large leaves and | | | | tongue (if still there), and reserve for another |
| roasted on hot coals. In Texas, Mexican ranch hands | | | | interesting meal. Sprinkle the dry rub all over the head |
| used cattle heads for this roasting method. Basically, | | | | and place it, forehead down, in an 18-quart roaster. If |
| they wrapped the heads in the leaves (later it was | | | | it does not fit well, angle it to make it fit. |
| foil), and buried them in the ground with hot coals. | | | | Add 8 cups of water and the onions, then cover. If |
| Restaurants had even adopted similar methods of | | | | the roaster lid does not fit, place two sheets of wide |
| cooking these heads (cabezas). | | | | foil over the top of the roaster and seal it. |
| As the years went by, restaurants had to quit | | | | Turn the roaster oven to 350 degrees F., and heat |
| burying the heads because of health codes. Now, | | | | for about one hour, until the water is boiling rapidly. |
| they roast and steam the heads in ovens, which has | | | | Reduce the heat to 250 degrees and allow the head |
| actually been beneficial to the restaurants. A much | | | | to steam for about 12 hours, or overnight. The |
| larger group of fans has taken a liking to this kind of | | | | cheek meat should easily pull off the bone when it is |
| cooking method. | | | | done. At this time, pull off all of the meat and discard |
| To cook authentic barbacoa at home, it will take a | | | | the jaw bones. You will then find another large piece |
| very good relationship with your butcher or slaughter | | | | of meat inside. Remove that meat and any other |
| house manager. But fortunately for you, the head of | | | | that is still attached to the bones. |
| a cow is often thrown away in many parts of the | | | | Cut away any excess fat, cartilage, or blackened |
| United States. Your relationship with your butcher will | | | | meat, but do not over-clean the meat. It is the tiny |
| prevent this, and allow you to purchase the heads at | | | | bits of fat that gives barbacoa a unique texture. |
| very low prices, or even free in some cases. | | | | Chop the meat and put it in a bowl. Wet it down |
| So once you have secured a good source of cattle | | | | with a little of the cooking liquid to keep it moist. |
| heads, how will you cook this at home? One of the | | | | Serve immediately as a filling for hot flour or corn |
| very best methods of cooking a cow's head for | | | | tortillas. Garnish with your choice of the items below, |
| barbacoa is to steam, or roast it in a large, electric | | | | or add your own. |
| turkey roaster. It works perfectly, and will produce | | | | Dry Rub Recipe: |
| some of the finest barbacoa since the "burying in | | | | 3 tablespoons salt |
| dirt" age. | | | | 1/4 cup chili powder |
| Follow these techniques for perfect barbacoa results. | | | | 1 tablespoon garlic powder |
| This will make about 2 pounds of meat, or enough to | | | | 1 tablespoon onion |
| feed 6 to 8 hungry breakfast diners. Now do not | | | | Mix all ingredients together. |
| become hesitant about using these techniques. You | | | | |