Some of my fondest memories are of my grandpa and uncles cooking barbacoa in holes . They would sing and party all night and in the morning my grandma ,mom and aunts would be making tortillas, eggs , salsa, potatoes while grandpa brought in the barbacoa . Familia and great food is what its all about .❤
growing up in South Texas, we often bought the whole cow's head (before mad cow disease all but made that impossible) placed the head in a cooking bag with a bit of lawry's and cooked it for about eight hours at about 220 or so in the evening. placed the bag in a roster pan around ten at night and at six in the morning it was ready to go. nothing better.
I'm From Brownsville Texas and I like the fact that he explains how cheek and tounge is the traditional way to make barbacoa. There are alot of videos out there teaching ppl to make barbacoa with roast beef , but no sir CHEEK AND TOUNG is the TRADITIONAL WAY . New Subcriber
I am half Mexican and this has always been the pinnacle of self-validation for me to be able to cook barbacoa. I have tried other recipes and it has never came out right. I used your recipe for one of our latina nurse interns celebratory party who will becoming a brand spanking new labor and delivery nurse and EVERYONE loved it and said it tasted very legit!! Thank you so much for sharing this recipe with us it means the world to me
I can't wait to make this. I grew up in the RGV and every Sunday morning my mom would wake up early to get barbacoa, fresh tortillas, pan dulce, and a 3 liter coke for my brother and I. Great memories from my childhood. Thank you for sharing this recipe.
This is almost exactly how my abuelita makes hers! Sometimes, she puts a layer of banana leaves over the meat before the foil. Sooo so good! And she uses Modelo instead of beef broth. Yum!
ArnieTex, you did it again… a staple weekend dish from the 956. I remember my grandfather waking me up super early on Sunday mornings and going to Santillan’s toetilleria in San Juan to get cachete, lengua (my favorite), ojos, y cesos. It was a tradition we had since I was around 4-5 yrs old until my very late teens when he started getting Alzheimer’s. It’s something I will always treasure. Thanks again for posting some great food I grew up with and continue to enjoy with my family on the weekends. Your friend from McAllen.
Barbacoa back in the days was the whole head made in a large hole in the ground with stones covered with fire . 55 gal drum cut in half with holes in the side to lift with hooks and put over stones . The pit was covered with tin and in the early morning pulled out . The man that did it would sell out in 2 or 3 hours starting at 6 in the morning . I miss that but a slow cooker worked well . Thanks for tips .
Arnie, I made it! My first Barbacoa. I used chuck roast and cachete. First oven roasting and then pressure cooker until super tender (took me 3 hours overall). Extremely yummy. Seasoned with salt-paper-garlicpowder and a ground bay leaf. It’s perfect, just like I’ve been having it in taco restaurants. Served on corn tortillas, with cilantro, lime, and your salsa verde (which I made following your salsa roja/verde video). Thanks a lot!!
I see so many videos of people making “barbacoa” but with regular ass beef meat. Idk how it is in other places but in Texas I’ve always had it where it’s cheek meat. So much better than the knock off barbacoa other people are trying to make. This looks so good!
Cheeks have become more pricey over the years, so even taqueria's are using roasts and just adding more broth or fat to the finished product so that it's not as dry. Definitely not the same, but it helps.
Shout out to the 956, I'm down here now and have been looking for an authentic recipe. I can eat Barbacoa everyday. Stripes makes some of the best... but now it's time to make my own. So thanks for the video.
Hi love all your Mexican cooking recipes as I grew up in Mexico now living in Ontario with my mouth watering when watching your videos Keep going Arnie !!
Thank you so much Arnie! I used your recipe and I'm totally addicted! Addicted to the flavor, the time it takes and how EASY it is! We paired it with Native American fried bread since we are part Natives in this household. It is SO GOOD! Thank you ❤
I bought 2 packs of beef cheeks yesterday from Walmart on Causeway Blvd in Brandon Florida Tampa. Im making it again. Yummy. First time i tried it in San Antonio Texas i got hooked about 25 years ago.
To @Arnietex , I made this yesterday for a fundraiser at my mom's church. People were blown away by this. It came out awesome, perfect and delicious. Thx brother
Love this! I’m going to make Barbacoa for my grandmother who is a born and bread Texican for her 90th birthday … will Definitely be inspired by this recipe … gracias from ATX ❤
Oh my goodness!!! My husband and I made this yesterday for company. It was AMAZING!! Arnie...you are the best!! We grew up in San Antonio and this was better than I could have imagined!! Thank you!!!!😊😊
I love barbacoa, I grew up in San Antonio but cannot get it where I live now here in Leander. This looks so simple I have to try it. Thank you for the recipe.
@@TheWheelsOnTheRideGo Places have barbacoa but it's not the kind he has prepared or the kind I used to get in SA. I am not sure exactly what it is...but it is reddish in color almost like barbecue pork...it tastes okay but it is not the traditional barbacoa. So if you are ever in the area just know if the menu says barbacoa it might not be what you are wanting.
Barbacoa is my absolute favorite way to have meat. Really hard to find it here in Missouri. Definitely one of the biggest things I miss about living in Texas. Really easy to get down there.
Im from Houston, TX and you remind me so much of my uncles. I randomly got the itch to make barbacoa but didn't remember how they used to make it. Your video was super helpful! Subscribed!
Great video...I learned how to make barbacoa from my late father may G-D have my father in peace and in His Glory. This video hits home with a smile. Thank you again Sir for sharing your techniques and family with us. G-D bless. One more thing I made barbacoa in Israel for my family and with homemade corn tortillas and they went crazy👍🇺🇲👍
I recently did some in an instant pot, Where I roasted it first to give the cheeks some color. About 70 minutes under pressure, with a natural release. Just as good as my smoked/oven ones. Even if the oven ones were slightly better, I don't mind saving 4 hours for something that's still great.
I miss barbacoa since I moved to Tahlequah Oklahoma. Moved here from corpus Christi where we had Barbados every weekend! Thank you Arnie for sharing. God bless you and yours.
Delicious! Made this and quite a few of your other recipes for a Mexican feast today and it all came out amazing! I made refried beans, barbacoa especial, roja salsa, verde salsa, your momma’s Spanish rice, and guacamole! Your recipes aren’t much different than my own but I’m always down to try something new and I’d never made barbacoa before which is how I found you in the first place. Everything was amazing! 🧡
Was in shipyard in Brownsville for a few months, when the locals showed up and brought lunch, we all started paying them to bring some for us too, until someone asked what was in these burritos. Out of 150 guys, me and 2 or 3 people kept asking for more. If it tastes good and doesn't kill me, I'll eat just about anything, and those tacos were good.
Hey Arnie. Love the videos. My wife is from Weslaco and we live in Buffalo. I’ve been making dish after dish, own your seasonings and love it. We make homemade flour tortillas but corn tastes bad outside of restaurants. May you please make a video on how to make corn tortillas taste better for tacos? Mine taste dry and bland. They frankly try to sabotage my meats. Please and thank you! Also you really have a great way of making videos. Subtle things you say in a positive light really keep this channel top tier.
It’s crazy seeing Weslaco shouted out lol, me and my wife have lived here our whole lives and it’s cool to see other people know about the RGV (Weslaco specifically). All thanks to Arnie!!
Thank you for being so easy to follow! I was able to make this, for the first time, and my boyfriend said it reminded him of his childhood in Monterrey. This recipe is amazing! Love your content!
Hey Arnie, I love your recipes, I was born and raised in San Juan, Tx about 3 blocks from the Basilica. Barbacoa, especially the one that was buried and cooked, I used to help my Aunt in Brownsville in removing the meat from the whole cows heads. To me, that was the best Barbacoa. Enjoy your recipes, especially the carne Guisada.
When I lived in South, South Texas, we always ordered our barbacoa during the week and picked it up on weekends along with menudo. Best barbacoa ever. Back then, you could roast the whole cabeza and mix all together before putting it on a fresh tortilla.
I’ve been looking for a good Barbacoa recipe for years now! Miss the flavor of it from the flea markets in Juarez, being out here in Ohio you don’t have the selection of markets that somewhere like Chicago would have for barbacoa of this caliber thank you so much!
I live in northwest Ohio and we have some good options, up in Detroit the Mexican flea market is only about an hrs drive away, Chicago's Mexican flea market is also one of my favorites like you mentioned.
This was amazing!! I have made several items from your channel and I have never had anything but compliments . Where did you learn to make this? I always refer them to your channel.
If it's momma approved I know that is good!! MAN I CAN'T WAIT TO TRY THIS RECIPE . If you have to buy flour tortillas i recommend HEB BUTTER TORTILLAS. Woooohhhhweeed
I use beef cheecks and toss them in slow cooker when it’s done cooking I put them in a container with holes and a bottom container where the fat drips I mush it with a huge spoon and fat drips …heat tortillas make guacamole 🥑 I add salt to my taco and enjoy ….it’s sooo good but watch out it will clog your arteries
I'll admit I was skeptical, given how few ingredients this was. No doubt this is legit. It doesn't get much easier than this. Most of my friends are from southern Mexico, so this style is new to me. I was almost gonna keep them separate, the cheeks were a little too rich by themselves, the lengua was a perfect match. Great recipe Arnie, you know your barbacoa.
@@ByAnyMeans000 You’re out of your mind. Central and southern Mexico is where Mexico’s gastronomical reputation comes from. A close second is western Mexico, states like Jalisco and Michoacán make original dishes like no other. Northern Mexico is just meat dishes. No variety.
When you were talking about homemade tortillas and how lucky you are if you have someone making them at home. I could feel the glare from behind the camera.
I always put an extra beef tongue(smaller in size) and cut that one in 1/4 cubes and mix them diced pieces of goodness with some pinto beans, add some already melted chorizo and hit it with that WOW spice rub, bring to a simmer and just add diced onions, maybe some queso blanco or cheddar cheese with a tostada on the side. AFTER the Bar-Ba-Coa of course!
I've never made the cachete WITH the lengua but it sounds good. I typically make my lengue with a flavorful sauce. I get upset when I see people make it with chuck roast. It just doesn't have the same flavor and richness.
I have certainly never tried eating cow tongue, but I can imagine that it is as common as eating moose tongue and bear heart here in Sweden, which is what I did as a teenager. But it's usually farmers or hunters who eat these and sometimes refuse to sell/give away the meat.
There is this place in Austin called Mi Madres that I get barbacoa taco at weekly and it's incredible. It's just meat and pico de gallo. Spicy as hell and amazing!
Oh hell yeah...Chicano go to for sure! Barbacoa is my favorite breakfast food hands down. My wife is Puerto Rican and never heard of it and then when we came home on Sunday morning at my parents one day with fresh tortillas and avacado, to make tacos for BREAKFAST she about crossed her eyes at us...until she bit into her taco! Her eyes were opened that Sunday morning and breakfast for her was never the same. Lol!! Love the recipe, and think I'll try it soon. Thanks! You always make such good lookin food.
I moved to the PNW 8 years ago and really miss the foods I enjoyed in TX. It looks like I can find these meats pretty readily so looking forward to trying this out! Enjoyed many risky tacos from new taco trucks when I was living in Houston (and enjoyed lengua!), so always open to adventure
I am from 210, and we have some great BBQ, but I have to say I prefer 956 cooking more. It is such a treat to go down every 6 months or so and just eat.
Thats the REAL DEAL right there!!..HELLYEAH!..I USE TO LIVE ON ATHOL st on I road.. Next to the san juan church.. I sure miss home!.. THX FOR VIDEO!.. GONNA TRY OUT THE MIX OF MEAT TOGETHER!.. CANT WAIT. PURO PINCHE 956
Arnie, Merry Xmas to You, Your Family and All of The Fellow Viewers! May you all have a Wonderful and Blessed New Year! Thank you so much for all of your videos and inspiring me to take the first step in starting the business idea that has been in my mind for the last couple of months. Can I ask is it the case that barbacoa traditionally is cooked with goat or lamb, or is this only in certain areas of Mexico? Thank you. Regards, Rahul.
My in-laws own a 70 year old molino in San Antonio. They sell all meat cheek and the regular (mix) barbacoa. They make their own corn and flour tortillas. Mmmm
Are you able to make it in an instant pot to speed up cooking time? If so, do you have a video for it? Keep up the good work. Love watching your videos.
@@michaelspunich7273oh Jesus Christ, you think inflation was caused by that old fuck? Do you realize this is going on around the world?! Does you’re entire identity revolve around making anything you can a political comment?! Let’s enjoy arnies videos without bringing in trump or biden into the mix for gods sake
Some of my fondest memories are of my grandpa and uncles cooking barbacoa in holes . They would sing and party all night and in the morning my grandma ,mom and aunts would be making tortillas, eggs , salsa, potatoes while grandpa brought in the barbacoa . Familia and great food is what its all about .❤
growing up in South Texas, we often bought the whole cow's head (before mad cow disease all but made that impossible) placed the head in a cooking bag with a bit of lawry's and cooked it for about eight hours at about 220 or so in the evening. placed the bag in a roster pan around ten at night and at six in the morning it was ready to go. nothing better.
Frank, the Best barbacoa (no BBQ) tacos, are Made with the cow head meat. ITS great to know other families enjoy It the same way we all do
Hi Frank how are you doing. it's nice coming across your amazing comment
You can still buy the head....it's usually cooked underground, tho. True barbacoa is goat tho.
Same way my family in Tampico Mexico make it. Cows head is the way to go.
I was 13 when my dad homie came for lunch with a whole cow head and eyeballs staring. I was a little freaked at first but best barbaqua I had.
I'm From Brownsville Texas and I like the fact that he explains how cheek and tounge is the traditional way to make barbacoa. There are alot of videos out there teaching ppl to make barbacoa with roast beef , but no sir CHEEK AND TOUNG is the TRADITIONAL WAY . New Subcriber
Dry a$$ roasts lol
am i mistaken i thought barbacoa in mexico was using lamb and not beef ?
@@fuscian that’s birria
@@fuscian, depending which area of the country you go to, barbacoa in Mexico is made using beef, lamb, or goat.
I know right. I'm here too and have been looking for a recipe.
I am half Mexican and this has always been the pinnacle of self-validation for me to be able to cook barbacoa. I have tried other recipes and it has never came out right. I used your recipe for one of our latina nurse interns celebratory party who will becoming a brand spanking new labor and delivery nurse and EVERYONE loved it and said it tasted very legit!! Thank you so much for sharing this recipe with us it means the world to me
I can't wait to make this. I grew up in the RGV and every Sunday morning my mom would wake up early to get barbacoa, fresh tortillas, pan dulce, and a 3 liter coke for my brother and I. Great memories from my childhood. Thank you for sharing this recipe.
Raymondville! 🙋♂ Same sunday routine we had. Plus medudo!
Barbacoa is hands down my favorite taco filling, its just intense beefy flavor.
This is almost exactly how my abuelita makes hers! Sometimes, she puts a layer of banana leaves over the meat before the foil. Sooo so good! And she uses Modelo instead of beef broth. Yum!
ArnieTex, you did it again… a staple weekend dish from the 956. I remember my grandfather waking me up super early on Sunday mornings and going to Santillan’s toetilleria in San Juan to get cachete, lengua (my favorite), ojos, y cesos. It was a tradition we had since I was around 4-5 yrs old until my very late teens when he started getting Alzheimer’s. It’s something I will always treasure.
Thanks again for posting some great food I grew up with and continue to enjoy with my family on the weekends.
Your friend from McAllen.
I just realized you said you had a restaurant in San Juan! While I was born (and now live) in McAllen, I grew up in San Juan until the late 90’s
STUCK IN K.C.
Grew up in BROWNSVILLE.
RGV 4 LIFE 🇲🇽🇺🇸
Barbacoa back in the days was the whole head made in a large hole in the ground with stones covered with fire . 55 gal drum cut in half with holes in the side to lift with hooks and put over stones . The pit was covered with tin and in the early morning pulled out . The man that did it would sell out in 2 or 3 hours starting at 6 in the morning . I miss that but a slow cooker worked well . Thanks for tips .
Arnie, I made it! My first Barbacoa. I used chuck roast and cachete. First oven roasting and then pressure cooker until super tender (took me 3 hours overall). Extremely yummy. Seasoned with salt-paper-garlicpowder and a ground bay leaf. It’s perfect, just like I’ve been having it in taco restaurants. Served on corn tortillas, with cilantro, lime, and your salsa verde (which I made following your salsa roja/verde video). Thanks a lot!!
Great job!
@@ArnieTex Any instructions on how to do it in a slow cooker?
I see so many videos of people making “barbacoa” but with regular ass beef meat. Idk how it is in other places but in Texas I’ve always had it where it’s cheek meat. So much better than the knock off barbacoa other people are trying to make. This looks so good!
Cheeks have become more pricey over the years, so even taqueria's are using roasts and just adding more broth or fat to the finished product so that it's not as dry. Definitely not the same, but it helps.
Shout out to the 956, I'm down here now and have been looking for an authentic recipe. I can eat Barbacoa everyday. Stripes makes some of the best... but now it's time to make my own. So thanks for the video.
Hi love all your Mexican cooking recipes as I grew up in Mexico now living in Ontario with my mouth watering when watching your videos
Keep going Arnie !!
Thank you so much Arnie! I used your recipe and I'm totally addicted! Addicted to the flavor, the time it takes and how EASY it is! We paired it with Native American fried bread since we are part Natives in this household. It is SO GOOD! Thank you ❤
I bought 2 packs of beef cheeks yesterday from Walmart on Causeway Blvd in Brandon Florida Tampa. Im making it again. Yummy. First time i tried it in San Antonio Texas i got hooked about 25 years ago.
To @Arnietex , I made this yesterday for a fundraiser at my mom's church. People were blown away by this. It came out awesome, perfect and delicious. Thx brother
I'm in love with barbacoa ❤ It's truly heavenly tasting!!!
Love this! I’m going to make Barbacoa for my grandmother who is a born and bread Texican for her 90th birthday … will
Definitely be inspired by this recipe … gracias from ATX ❤
Oh my goodness!!! My husband and I made this yesterday for company. It was AMAZING!! Arnie...you are the best!! We grew up in San Antonio and this was better than I could have imagined!! Thank you!!!!😊😊
I love barbacoa, I grew up in San Antonio but cannot get it where I live now here in Leander. This looks so simple I have to try it. Thank you for the recipe.
Wahhh. Your rite outside of Austin there's gotta be some good barbacoa.
@@TheWheelsOnTheRideGo Places have barbacoa but it's not the kind he has prepared or the kind I used to get in SA. I am not sure exactly what it is...but it is reddish in color almost like barbecue pork...it tastes okay but it is not the traditional barbacoa. So if you are ever in the area just know if the menu says barbacoa it might not be what you are wanting.
Barbacoa is my absolute favorite way to have meat. Really hard to find it here in Missouri. Definitely one of the biggest things I miss about living in Texas. Really easy to get down there.
Hi Daniel how are you doing
I bought a 1/4 cow and got the whole tongue. Very excited to try this recipe out on Friday! Looks great!
Hope you enjoy
Hi Graham how are you doing
Best thing about a lot of these dishes is they are awesome for breakfast as well.
Your video is wholesome and very nice. Love the friendly and cheerful South Texas vibes!
Thanks so much!
Im from Houston, TX and you remind me so much of my uncles. I randomly got the itch to make barbacoa but didn't remember how they used to make it. Your video was super helpful! Subscribed!
Hope you enjoy
Fellow Houstonian. We have some great taquerias here in Pasadena. Delicious food
LOOKING GOOD 👍
Just remember low an slow. Low temperature about 250 minimum for about 4 hours oven or stove top.
@@frankthetank1369 Hi Frank how are you doing
Thanks for this recipe! Just made a batch with cachete only - got an amazing result.
Great video...I learned how to make barbacoa from my late father may G-D have my father in peace and in His Glory. This video hits home with a smile.
Thank you again Sir for sharing your techniques and family with us. G-D bless. One more thing I made barbacoa in Israel for my family and with homemade corn tortillas and they went crazy👍🇺🇲👍
Aww this Barbacoa looks so delicious. Thank you 🙏 for sharing your recipes.
I recently did some in an instant pot, Where I roasted it first to give the cheeks some color. About 70 minutes under pressure, with a natural release. Just as good as my smoked/oven ones. Even if the oven ones were slightly better, I don't mind saving 4 hours for something that's still great.
Awesome seeing someone from the valley doing so well!! Keep it up man and keep showing the world where the love is in the 956!
Right on Arnie. Great video but even better barbacoa recipe. HEB here I come.
I love H‑E‑B , good quality meat
I miss barbacoa since I moved to Tahlequah Oklahoma. Moved here from corpus Christi where we had Barbados every weekend! Thank you Arnie for sharing. God bless you and yours.
Torterilla puebla en tulsa has some great barbacoa
I made this recipe and it was absolutely fantastic! Thanks, Arnie!
Hi David how are you doing
I made Barbacoa yesterday with beef cheeks & cow tongue. Yummy.
Delicious! Made this and quite a few of your other recipes for a Mexican feast today and it all came out amazing!
I made refried beans, barbacoa especial, roja salsa, verde salsa, your momma’s Spanish rice, and guacamole! Your recipes aren’t much different than my own but I’m always down to try something new and I’d never made barbacoa before which is how I found you in the first place. Everything was amazing! 🧡
I'm so happy you posted this video. I have cheek and tounge I've been saving for the perfect recipe. :) I'm doing it this weekend. Thanks Arnie
Well, my boyfriend thanks you for posting this! He’s a Texan stuck in Ohio, and misses home. I’ll have to make this soon!
Was in shipyard in Brownsville for a few months, when the locals showed up and brought lunch, we all started paying them to bring some for us too, until someone asked what was in these burritos. Out of 150 guys, me and 2 or 3 people kept asking for more. If it tastes good and doesn't kill me, I'll eat just about anything, and those tacos were good.
Hey Arnie. Love the videos. My wife is from Weslaco and we live in Buffalo. I’ve been making dish after dish, own your seasonings and love it. We make homemade flour tortillas but corn tastes bad outside of restaurants. May you please make a video on how to make corn tortillas taste better for tacos? Mine taste dry and bland. They frankly try to sabotage my meats. Please and thank you! Also you really have a great way of making videos. Subtle things you say in a positive light really keep this channel top tier.
It’s crazy seeing Weslaco shouted out lol, me and my wife have lived here our whole lives and it’s cool to see other people know about the RGV (Weslaco specifically). All thanks to Arnie!!
Thank you for being so easy to follow! I was able to make this, for the first time, and my boyfriend said it reminded him of his childhood in Monterrey. This recipe is amazing! Love your content!
Thank you for sharing this awesome recipe! I’m from SETX around Houston. You’re educating us well! I adore this dish
You are so welcome!
SETX 409 🤟🏼
Hey Arnie, I love your recipes, I was born and raised in San Juan, Tx about 3 blocks from the Basilica. Barbacoa, especially the one that was buried and cooked, I used to help my Aunt in Brownsville in removing the meat from the whole cows heads. To me, that was the best Barbacoa.
Enjoy your recipes, especially the carne Guisada.
When I lived in South, South Texas, we always ordered our barbacoa during the week and picked it up on weekends along with menudo. Best barbacoa ever. Back then, you could roast the whole cabeza and mix all together before putting it on a fresh tortilla.
Oh yeah let's eat. Thanks for sharing your video. God bless from west Texas.
I made this yesterday and ooooommmmgggeeeeee delicious!!!!everyone loves it 😊😊😊
I'm in Toledo Ohio and I would love to get my hands on plate of that .that looks so good and it's making my mouth water. 👍🎉🤤🤤🤤🤗🥲
I’ve been looking for a good Barbacoa recipe for years now! Miss the flavor of it from the flea markets in Juarez, being out here in Ohio you don’t have the selection of markets that somewhere like Chicago would have for barbacoa of this caliber thank you so much!
I live in northwest Ohio and we have some good options, up in Detroit the Mexican flea market is only about an hrs drive away, Chicago's Mexican flea market is also one of my favorites like you mentioned.
Hi Jonathan how are you doing
The first time i had it was in San Antonio Texas. Good stuff. Im hook from day one.
Made me want to dance!!! 😂 you inspired me to defrost my cheeks and make barbacoa 🙌🏼🙌🏼🙌🏼
Hi WoodFire how are you doing
This was amazing!! I have made several items from your channel and I have never had anything but compliments . Where did you learn to make this? I always refer them to your channel.
Yes Yes just perfect !!! The meat is definitely the star !!! Love the Lengua cheek mix !!!
Looks awesome Arnie, I like to add some lemon pepper seasoning when I make mine.
That beef tongue has really gone up in price.
😢😢
Making this again this weekend. Had to come double check my memory for cooking times and temps. Thanks again!
If it's momma approved I know that is good!! MAN I CAN'T WAIT TO TRY THIS RECIPE . If you have to buy flour tortillas i recommend HEB BUTTER TORTILLAS. Woooohhhhweeed
Wow, that barbacoa looks amazing!
I use beef cheecks and toss them in slow cooker when it’s done cooking I put them in a container with holes and a bottom container where the fat drips I mush it with a huge spoon and fat drips …heat tortillas make guacamole 🥑 I add salt to my taco and enjoy ….it’s sooo good but watch out it will clog your arteries
Heck yeah.,. I never tried the oven yet. I'm done slow cooker and instant pot.... No more sesos in barbacoa... Yours came out awesome Carnal 👍
I'll admit I was skeptical, given how few ingredients this was. No doubt this is legit. It doesn't get much easier than this. Most of my friends are from southern Mexico, so this style is new to me. I was almost gonna keep them separate, the cheeks were a little too rich by themselves, the lengua was a perfect match. Great recipe Arnie, you know your barbacoa.
No offense, but when it comes to Mexican cuisine, it’s
Northern Mexico>>>> Southern Mexico.
Without question.
@@ByAnyMeans000 You’re out of your mind. Central and southern Mexico is where Mexico’s gastronomical reputation comes from. A close second is western Mexico, states like Jalisco and Michoacán make original dishes like no other. Northern Mexico is just meat dishes. No variety.
Glad I am from Laredo Tx near the border. Always had damn good tacos and barbacoa here. We don't worry about that. 😅😁
When you were talking about homemade tortillas and how lucky you are if you have someone making them at home. I could feel the glare from behind the camera.
This is by far the most delightful video on this subject that I've come across, & I thank you, sir. ❤
I made it on my pellet smoker and it was FANTASTIC
I always put an extra beef tongue(smaller in size) and cut that one in 1/4 cubes and mix them diced pieces of goodness with some pinto beans, add some already melted chorizo and hit it with that WOW spice rub, bring to a simmer and just add diced onions, maybe some queso blanco or cheddar cheese with a tostada on the side. AFTER the Bar-Ba-Coa of course!
Barbacoa...man I am coming over !!
Can you do a condiment episode? Like sauces or salsas? Not all your secrets but maybe a few?
My dad would make it on Sunday morning. . can't wait 🤠
I'm definitely making this. Looks delicious! ❤
Bought your O.G. and WOW at Prasek's smoke house in EL CAMPO !! GREAT STUFF !!
Thank you
Arnie, just found your videos and they are great going to be making some you and your mom are the best. Thanks for sharing.
Watching this from Kingsville Tx. Gonna make some for memorial day. Great video.
I've never made the cachete WITH the lengua but it sounds good. I typically make my lengue with a flavorful sauce. I get upset when I see people make it with chuck roast. It just doesn't have the same flavor and richness.
There’s folks that don’t believe tongue is that good, but if there’s any meat I could exist on, it would be tongue!🤤👏🏽
I love this guy so much I wish I could’ve tried his restaurant……😊
I have certainly never tried eating cow tongue, but I can imagine that it is as common as eating moose tongue and bear heart here in Sweden, which is what I did as a teenager.
But it's usually farmers or hunters who eat these and sometimes refuse to sell/give away the meat.
you do it differently than what i've seen other texan's i've watched. but still look delicious im wanting to do this sometime.
There is this place in Austin called Mi Madres that I get barbacoa taco at weekly and it's incredible. It's just meat and pico de gallo. Spicy as hell and amazing!
The entire video my mouth was watering, it looks so goooooood
Going to make some on New years Eve. Glad you made a video because this will be my first time making it.
I haft to say ! I really enjoy your videos it reminds me of home back in Tejas! Mucho gracias amigo!!
Glad you like them!
Oh hell yeah...Chicano go to for sure! Barbacoa is my favorite breakfast food hands down.
My wife is Puerto Rican and never heard of it and then when we came home on Sunday morning at my parents one day with fresh tortillas and avacado, to make tacos for BREAKFAST she about crossed her eyes at us...until she bit into her taco!
Her eyes were opened that Sunday morning and breakfast for her was never the same. Lol!!
Love the recipe, and think I'll try it soon. Thanks! You always make such good lookin food.
Wow I did not know I was eating tongue all this time! Barbacua has been a favorite of mine for a long time
Hi Eduardo how are you doing....
I moved to the PNW 8 years ago and really miss the foods I enjoyed in TX. It looks like I can find these meats pretty readily so looking forward to trying this out! Enjoyed many risky tacos from new taco trucks when I was living in Houston (and enjoyed lengua!), so always open to adventure
Best of luck cooking my friend cheers , lengua is def an all time great taco
I am from 210, and we have some great BBQ, but I have to say I prefer 956 cooking more. It is such a treat to go down every 6 months or so and just eat.
Man got me sitting here mouth watering wishing I had some Barbacoa and menudo in front of me.
Thank you for your time and posting. Great stuff and a well-made video.
Glad you enjoyed it!
Good morning Arnie.thank for the tips👍🏽looks good,,it’s looking 👀 WOW!!
Thats the REAL DEAL right there!!..HELLYEAH!..I USE TO LIVE ON ATHOL st on I road.. Next to the san juan church.. I sure miss home!.. THX FOR VIDEO!.. GONNA TRY OUT THE MIX OF MEAT TOGETHER!.. CANT WAIT. PURO PINCHE 956
Arnie,
Merry Xmas to You, Your Family and All of The Fellow Viewers! May you all have a Wonderful and Blessed New Year!
Thank you so much for all of your videos and inspiring me to take the first step in starting the business idea that has been in my mind for the last couple of months.
Can I ask is it the case that barbacoa traditionally is cooked with goat or lamb, or is this only in certain areas of Mexico?
Thank you.
Regards,
Rahul.
I would dance too! 🤤 Thank you for teaching us!
Looking forward to seeing this video Arnie Tex...
Super glad I found this I haven't had it since I was in Texas
My in-laws own a 70 year old molino in San Antonio. They sell all meat cheek and the regular (mix) barbacoa. They make their own corn and flour tortillas. Mmmm
I have never made this myself, but my Husband @JayPerez sent this to me so I’m going to do this Sunday! Thank you for this video!!!
Are you able to make it in an instant pot to speed up cooking time? If so, do you have a video for it?
Keep up the good work. Love watching your videos.
I haven't done it in an instant pot yet.
Well Arnie ...EXCELLENT...BEAUTIFUL RECIPE...WOW....KEEP IT UP ARNIE....WOW
Beef tongue is rich people food these days. I make my "barbacoa" with cheek meat and chuck roast or top round
Yup, before Biden I would pay $20 for a tongue. Now it cost $50!
It's not before Biden, it's after Trump
That's the right way to do it thoe
What ratio of cheek and chuck do you use?
@@michaelspunich7273oh Jesus Christ, you think inflation was caused by that old fuck? Do you realize this is going on around the world?! Does you’re entire identity revolve around making anything you can a political comment?! Let’s enjoy arnies videos without bringing in trump or biden into the mix for gods sake
Hey Arnie I’m from south Louisiana I love food I love flavors and your channel ! Keep Rocking It man!
Awesome! Thank you!
Thanks brother Arnie for the video!! As always your the best!! 💙
There was a small restaurant by my old neighborhood in Phoenix that used Dr. Pepper and orange juice to make that in a crackpot.
AWESOME JOB ARNIE!!!
I absolutely love barbacoa 🤤