Make ArnieTex's Tender Beef Barbacoa

Taco de barbacoa topped with cilantro and onion
If you find yourself in the Rio Grande Valle on a Sunday morning, there's one breakfast you must seek out: barbacoa. It's a little different than the barbacoa you may be familiar with — this is South Texas, so it's always made with beef. Our Chef en Residencia Arnie Tex has fond memories of his grandfather and father cooking a whole cow head overnight in an underground pit covered with dirt and coals. Today, he still makes barbacoa for his family, but he does it in a smoker using cachete (cheek) and lengua (tongue). It's just as fall-apart tender and juicy, and served in fresh corn tortillas, it's a taste of home.

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