Juicy, Tender Barbacoa – Set And Forget Fall-Apart Beef 

Hi guys, I showed my wife (she is Mexican)this video, and she said that it looks delicious but that's not barbacoa. Can you do me a huge favour and talk to some Mexicans. I have had a big ear bashing this afternoon about what is Mexican and what's not.
If you need some Mexicans I know a lol
Ps love the channel keep it up

For anyone wanting to know. As a butcher I would recommend a couple of different cuts. One is the beef cheeks. You can find these at Kroger, Walmart, and most Spanish Mercados. It's very close to what they use in Mexico, which is usually the head of the animal. It's very fatty though, and you get minimal meat for it. Second, would be a chuck roast. The brisket connects to the chuck and the grain pattern is similar. It's also fatty as well which gives good flavor. You can also do a mixture of meats. Cheeks and a leaner cut to balance the meat to fat ratio. Most briskets are about 75/25 meat to fat ratio. So, something lean like a chuck tender roast and something fatty like cheeks would give it good flavor. Also if you can find goat or lamb, try to get the same parts or do a mixture. Goat and Lamb are very lean animals, so you will have to incorporate some fat to balance it out. However if you use lamb and say beef fat, you will over power the lamb with beef flavor. Fat=flavor. Try to find a lamb leg, and maybe a cut of lamb belly (bacon).

Andy and co, I love your videos. You make me want to cook again. Any chance you could give us some recipes without onion or garlic. FODMAPer's like myself find it hard to eat anything anymore because seemingly everything has onion and/or garlic. Love your work legends, your success is well deserved. All the best

I did slow cooked short rib Barbacoa with pasilla chillis and me and my gf were up at 2am violently ill! I didnt steep/roast the chillis beforehand

Thanks Andy and team for another great recipe. Can confirm the butcher comment. My local butcher practically taught me to cook in the 70s when l first left home and hadn't a clue. Every payday l'd come home with a couple of different meats and instructions on how to cook them. Same with the fishmonger and the greengrocer. I still buy vegies, meat and fish there rather than the supermarket. Cheaper and fresher. 😊

You should make some time the real Mexican barbacoa with a whole sheep cooked in a hole in the ground!
Sooooo delicious 🤤

Slow cookers are the worst invention ever that make the worst food on earth. They make baby food for adults.I love your videos though and how you explain everything. But throw that thing in the trash

My favorite internet chef

Lol, my friend Is good with his local butcher and they call him to the front of the line calling him dead man (he a mortician) he doesn't sell them meat because he hooks them up at Christmas and gets the good cuts of goat

Your recipe videos are sooo educational! Thanks so much as always

Butchers love talking about their meat

Wiggle wiggle wiggle 8:56

What do you do with all the left overs, ever thought about setting up a camera in the woods and leaving food out to attract them…. far from your home of course.

Andy, you've got a smoker. When in season get yourself a kilo or so of habaneros or reapers or ghost peppers and de-stem and smoke them and throw in a snap lock bag in the freezer. Instant heat to blend in to any sauce, keeping your base flavourful but mild.

oih

Andy seems very fascinated by Mexican food and I love it! Most Australian / kiwis are more familiar with Asians and European food so for Andy to have over a dozen videos on Mexican dishes really stands out. And I love how he usually gets very close or exactly to the authentic way!!

Corn tortillas are best when made at home and second best when you have a shop making them locally with no preservatives. They are not good in the those national and international brands that are full of preservatives. At that point, use a flour tortilla

A short for making your own tacos? 😋😜

Can’t wait for you to go to Mexico either… will be great!

Wait it's that stove top been changed. When did this happen?

My man!!!! Thank you for this recipe chef Andy!!! Legend

Mexican here and that’s not barbacoa, what Andy is cooking here is birria. Barbacoa is cooked with maguey leaves but those are hard to find so banana leaves can be used instead lots of bay leaves garlic onions arbol chilies 🌶️ and it’s cooked with steam. Birria is…well this. Remember barbacoa no red sauce and birria has all this red sauce

In south Texas, we use the cheek meat from the cow.

I use pork instead of beef and for the green sauce I use fresh tomatillos and char them along with the jalapeno the smoky flavor adds a bit of extra we we have all fresh here in california great recipe always