Mexican food is one of my favorite cultural diversions. I love traditional Mexican cooking. The spices, textures, heat and aroma make for an intoxicating meal. This story would be much more fun if I could say that I got my recipe from some family in northern Mexico on an extended stay there. That is not the case. It is however adapted from a Rick Bayless recipe, and I can assure you, HE got it from some family in Northern Mexico on some extended stay there.
Barbacoa usually refers to meat including goat or sheep that are slowly cooked over fire. Rick Bayless is even more traditional and cooks the meat in a covered pit at low temperature for many hours. The result is tender meat that is well spiced and excellent as a base for many Mexican foods.
The recipe that I use for barbacoa uses the crock pot and a three pound beef or pork roast. The recipe that I use can be found here. It makes excellent barbacoa and is easy to prepare and serve.
I make fresh salsa as well. A couple of tomatoes diced, four cloves of garlic, eight sprigs of cilantro, a couple of green onions and the juice of one lime. Add salt and pepper to taste and WOW.
Serve with CORN tortillas, lime wedges, salsa, sour cream, optionally rice or beans. It is a great meal that makes great leftovers.
Mark
Definitely a badass treat! We’ll try to make this at home, but I’m sure it will always taste best on St. Thomas : ) Thank you!!!
Blast from the past. I was hungry and wanted to make a crockpot of something to warm me up with the arctic blast that’s going to hit tomorrow and I thought of your Barabcoa recipe. 🙂 Hope all is well stranger.