How barbacoa is done.
If you’re familiar with barbacoa, you probably know that it’s really hit or miss. Barbacoa is one of the fattiest taco meats you can find, and when done right, it’s magnificent. When done wrong, it’s really awful.
A lot of folks consider barbacoa as breakfast taco fare. I’m not into breakfast tacos, but nothing in the world beats the tender, fatty texture and taste of this stuff when made correctly.
This delectable “head meat” comes right off of a bovine skull. If you’d like to see how it’s done, watch this video by Robb Walsh; an author, food critic, and Tex-Mex connoisseur who cooks this stuff in his back yard like a true caballero. In fact, if you look up “Tex-Mex” in the dictionary (Wikipedia) you’ll see him.
[…] I couldn’t turn down the barbacoa because you just can’t leave a carniceria without trying their barbacoa or you will probably […]