that meat likely went through an intensive cooking method before it made it to your plate. Birria and barbacoa are two types ...

If you’re craving a tender, flavorful beef that’s perfect for tacos, burritos, or bowls, this Slow Cooker Barbacoa Beef is the recipe for you! Seasoned with bold spices and slow-cooked until ...

Prepare the cheeks: Clean and trim the beef cheeks. Put them in a container ... as they are juicy). Fill with the barbacoa, a slice of avocado, some of the pickled onions, and some fresh cilantro.

When the cheeks are fall-apart tender, use two forks to pull the meat apart in the pan so that it mixes in with all the fatty juicy goodness. To serve: Heat 2 tortillas (I like to double-wrap the ...

A traditional Mexican barbacoa is cooked in a hole in the ground, the meat wrapped in agave leaves and left to cook slowly for around 12 hours. Every region has its own way of making it ...

The practice of barbacoa traditionally uses goat, lamb or beef that is seasoned with dried chiles, spices and cooked until the meat is tender and falls apart. For our #TastyTuesday series ...