I really appreciate how Andy educates while cooking. He's not just barking instructions. In my schooling years, I had a few teachers like this and I can still remember their teachings. I guess it is a gift because some people have it and some people don't. Luckily we've got Andy for the legendary cooking tutorials. Keep up the great work team Andy!
I studied hospitality and I hated 3 of my lecturers so much. My cooking lecturer was teaching us knife skills and I happened to stand in the incorrect position and midway through veggie prep she turn my body without warning. I nearly lost a finger that day
I own three slow cookers, but I’ll the take the oven roasted version any day. Ironically, the meat tends to loose moisture after a 12 hour cook in the slow cooker, a six hour oven roast is just about perfect.
@@robertryan1380 yeah they have slightly different outcomes. One isn't necessarily superior to the other but I do think that I personally really like the little bits of caramelized beef that happens in the oven.
You are absolutely right Andy! As a butcher myself...I confirm, when you are respecfull and friendly to us...we are extra nice to you and really go the extra mile (or even 2) for you. Love the video Andy and team!
Andy, you are very knowledgeable on both Western and Asian cuisines. You take time to do research and to educate us not just about the recipe but also with technique and backstories. I normally don't trust TH-cam's western chefs' skills in making Asian dishes, and vice versa, but I can trust you in both. This makes you one of my favorite chefs.
Usually in northern Mexico we use to grill our veggies for the salsa until soft, try grilling or roasting the chiles and garlic and a quarter of an onion for the blend and you'll have the best salsa of your life!, also you can add cheese to make quesadillas of birria, great video! thanks for showing mexican cuisine, love from MX
Your spot on about butchers as well as your great recipes. As a butcher myself talk to us we're more than happy to offer alternatives and give advice. Its one of best parts of job when someone comes back after you've given advice and they've loved it!
Thanks Andy and team for another great recipe. Can confirm the butcher comment. My local butcher practically taught me to cook in the 70s when l first left home and hadn't a clue. Every payday l'd come home with a couple of different meats and instructions on how to cook them. Same with the fishmonger and the greengrocer. I still buy vegies, meat and fish there rather than the supermarket. Cheaper and fresher. 😊
I've been using a slow cooker for decades. Then I got an instant pot and fell in love with it. The ability to sear the meat, slow cook, and pressure cook using the same appliance is amazing. While there are some aspects I don't like (not being able to control the temperature precisely when searing and sautéing is one) it's worth it.
Andy seems very fascinated by Mexican food and I love it! Most Australian / kiwis are more familiar with Asians and European food so for Andy to have over a dozen videos on Mexican dishes really stands out. And I love how he usually gets very close or exactly to the authentic way!! Corn tortillas are best when made at home and second best when you have a shop making them locally with no preservatives. They are not good in the those national and international brands that are full of preservatives. At that point, use a flour tortilla
If you can buy coriander with the roots attached get them. Just put the roots in the blender. That’s where all the flavour is. If you can smash the roots with a mortar and pestle do it. A lot of S E Asian recipes call for the roots. Save a bit of the leaves for garnish. In Thailand it is most common to buy coriander with the roots attached.
Love the video! I’m from Texas, and half Mexican ethnicity. Typically Mexicans cook the entire cow head in the underground bbq. Then they scrape the meat off, (sometimes eyes, brain, tongue). It can be pretty yuck. I was curious how you were going to handle a cow head in your house haha! I’m glad you used brisket. I prefer it anyway.
@@juffureyit depends. Usually they separate it and sell tacos for each part of the head separately but sometimes they get mixed in. You’ll spot the eye so that’s not mixed in
@@andy_cooksI was just in Oaxaca for the first time time and they have one of the best cuisines in the world! Despite being a somewhat small city, they take gastronomy serious and you will find lots of great international food there too. They have 3 Michelin star restaurants and Michelin just started including Oaxaca city very recently!
I had the lengua tacos at a Michelin star restaurant (didn’t even know it was one until I left) and it was the most taco I had. There is also a street cart selling tacos on the edge of the historic center that had amazing head tacos! I always ignored head tacos (but not lengua) until my trip to Mexico City in 2023 where I gave it a try and it was good..but the Oaxaca head tacos were great!
Andy, in Mexico the Barbacoa is lamb(goat and not so common beef in some places) and only seasoned and wrapped in Maguey leafs, steamed in its own juices, you put a big pot under the meet toget the "consome" (broth), chile is not used in Barbacoa (taht is Birria).
Shredded cabbage and a dollop of mashed avocado or guacamole and a dollop of sour cream can add some additional variety and a bit of crunch. I prefer the shredded cabbage in Mexican food every day over lettuce!
Great recipe, but one warning when rehydrating dried chillis. If you are going to use the liquid to thin the sauce, taste the water first. If it tastes too bitter, I wouldn't use it as that flavour may get into your cooking. It doesn't happen often, but it can happen, especially with older chillis.
If that happens, you can balance out the flavor with one or two tablespoons of white vinegar, and a pinch or two of sugar. It has happened to me before, and this method masks the bitterness and provides a more rounded profile.
For anyone wanting to know. As a butcher I would recommend a couple of different cuts. One is the beef cheeks. You can find these at Kroger, Walmart, and most Spanish Mercados. It's very close to what they use in Mexico, which is usually the head of the animal. It's very fatty though, and you get minimal meat for it. Second, would be a chuck roast. The brisket connects to the chuck and the grain pattern is similar. It's also fatty as well which gives good flavor. You can also do a mixture of meats. Cheeks and a leaner cut to balance the meat to fat ratio. Most briskets are about 75/25 meat to fat ratio. So, something lean like a chuck tender roast and something fatty like cheeks would give it good flavor. Also if you can find goat or lamb, try to get the same parts or do a mixture. Goat and Lamb are very lean animals, so you will have to incorporate some fat to balance it out. However if you use lamb and say beef fat, you will over power the lamb with beef flavor. Fat=flavor. Try to find a lamb leg, and maybe a cut of lamb belly (bacon).
Chuck roast will then work fine for this recipe? Excellent. Where I live, brisket is not so easy to find and its expensive, but chuck roast is never an issue. Would you change anything to the recipe for chuck roast or leave as is?
It's always such a delight to listen to you as you create these lovely dishes. I really wanted a comprehensive barbacoa recipe, thank you so much for including the oven method!
Al pastor is the 🐐 taco IMO. It's like a döner kebab, Hawaiian pizza and flavoursome taco all in one. Rotating pork (döner/Gyros) , pineapple with pork (Hawaiian pizza) cilantro and onion on a tortilla (delicious taco)
Texas Mexican barbacoa, we leave all the fat on and let it reduce down till the meat just becomes super silky. And if there’s not enough oil then we add more lard to it. Then press out the oil with a slotted spoon when serving. Our barbacoa doesn’t have the adobo sauce, just salt, pepper and fajita seasoning, with garlic and some jalapeños added in for flavor.
Just want to say.. Thanks for Andy and his team for bringing us great cooking content. Recipes are great and authentic, Andy's skills are great and his presentation, explanation are on point. Videos compliments the content. Shots clean and the editing is nice. Love your channel. Keep up the good work. Greets from the Netherlands
I'd just like to say thanks for not going all "TH-camr" and changing who you are or how you present. I also want to say thank you for inspiring me to cook new things!
Andy and co, I love your videos. You make me want to cook again. Any chance you could give us some recipes without onion or garlic. FODMAPer's like myself find it hard to eat anything anymore because seemingly everything has onion and/or garlic. Love your work legends, your success is well deserved. All the best
Andy hacking the brisket up at the start makes the Chuds of this world cry. BUT if you say the magic words "Barbacoa Tacos" you will hear the 'children cheering' soundbite that launched a thousand TH-cam videos...."YAYYYYYYY!"
I use pork instead of beef and for the green sauce I use fresh tomatillos and char them along with the jalapeno the smoky flavor adds a bit of extra we we have all fresh here in california great recipe always
I've got a slow cooker that cost me £35. It makes the best stews & chili I've ever had by far and uses way less energy than an oven. Also easier to clean and access the product
Yes, a lot of online cooks don't seem to realise how much it costs to run or preheat an oven for hours. Being in a rural area, my oven runs on bottled gas (propane) and organising refills is an expensive PITA
I've had good luck with Hamilton Beach cookers in a light commercial setting. I use the ones with metal crocks because they are much lighter and don't break, but for normal home use, that wouldn't be so important, and they can be very hard to find.
I do similar with lamb, but in a dutch oven in the oven! Takes around 4 hours..... but you want to keep the lid on a sealed so it doesn't dry out. Also cook with onion and sliced orange
I will try this recipe with pork instead, not authentic but much more affordable, beef is pricy in my region, and I enjoy the fattier result! Thanks Andy I appreciate the oven method being shown I haven't invested in a slow-cooker yet!
Pork is not traditional for barbacoa, but it’s equally delicious. Buy neck or shoulder, or a pork leg, with a good amount of fat. You can also use pork ribs. Andy is not doing it in this recipe, but you can marinate the meat in the adobo for a few hours to overnight, and then cook them in the oven. The ribs are called “costillas adobadas”, and the pork leg is a classic dish during Christmas.
I’m Mexican American and I’ve done this with pork to save money and it’s a good substitute. Of course beef taste better and that could be said 98% of the time but pork often is a good cheaper alternative unless you’re making steaks
@ I don’t know… I love pork, and there are plenty of dishes made with pork that taste delicious. The thing is don’t overcook it, and don’t use meat that’s too lean.
@@TheCatWitch63 yeah it can dry out more easily I find in the oven, I only remove silver skin usually and consume all the fat one way or another, these days I do a lot of very fatty pulled pork roast slowcooked till the fat all renders and then it gets mixed back in when shredding
Hey Andy! So I've been really wanting to make white chicken chili lately but can't find a suitable recipe anywhere. I have a pretty good idea of what to do but I always love to see your take on certain things in case there's something missing or something I never thought about. Your recipes always hit home for me. Thank you in advance! 😁
I was drooling all over my keyboard! An EPIC pulled Mexican Barbacoa brisket ... bloody amazing result Andy, you're a LEGEND! Thanks for the recipe - we love Mexican, but had not heard of Barbacoa before. Will absolutely be doing this (oven-style) very, very soon!🥰♥ 👋
Tortillas, they are the part that makes them "tacos" ...totally different version of how I was taught to make them, the meat preparation. They look so good and tasty...and I will try your recipe 😉 ENJOY
At my workplace, whenever we had our recent birthdays, we get to cook lunch, and Tacos is what i made 3 days ago, but I used the pressure cooker method in 1hour and I used round beef. It is on the dry side, but i think slow cooking is more juicier.
Suggestion for tomatillo salsa if you can get the fresh ones: roasting the veg! Take your tomatillos, cut in half, put them skin side up on a baking tray. Also cut a small onion in half, leave unpeeled, put that skin side up as well. And then take your unpeeled garlic cloves, brush with oil, wrap in foil and put that on the tray. Lightly brush your tomatillo and onion tops with oil. Then roast/broil to get some very dark color to char on the veg. Better to go too hard and scrape more than to have mush. Then knock off any soot and super burnt parts off the tomatillos, peel the onion, unwrap and peel the garlic. Then resume your recipe as presented! The roast garlic and added smoky roasted flavor is great. Not the biggest deal but imo it takes it from a 7/10 to an 8/10. Side note: since we're going for color I'd recommend a high smoke point oil. EVOO or something might break down too much. Roasting the veg is more akin to controlled violence than art! Maybe you could try roasting the canned tomatillos too if you pat them dry really well?? Far from guaranteed but worth a shot.
In Mexican salsa verde, we add Serrano, jalapeño, habanero, and we roast everything on a cast iron pan for about an hour on really low heat. Till the tomatillos start dancing(and they will) then we throw it all in a blender. We like the spice!
Great recipe, one of my favourite dishes I've cooked but lamb instead. It's interesting to see the difference in methods. I'll definitely be adding more chillies after this!
Great recipe 🥰If I was making this, I'd use my 8L instant pot pressure cooker and tinned chipotle in adobo sauce, diced onion and garlic blitzed with a stick blender until smooth 👍 I "inherited" a large slow cooker but I never use it 🙂 Same with the electric wok I also "inherited" 🙄
Andy, you've got a smoker. When in season get yourself a kilo or so of habaneros or reapers or ghost peppers and de-stem and smoke them and throw in a snap lock bag in the freezer. Instant heat to blend in to any sauce, keeping your base flavourful but mild.
Love your cooking videos and have picked up a good few tips 👍 one thing I will say is, seeds in chillis are not hot and don't contain capsicum but it's a common misconception that all top chefs seem to overlook including Ramsay lol
Hi Andy, first of all thanks for the recipe. My question is how you ensure that the onions do not become bitter when blending. Thanks and keep up the good work.
I make barbacoa tacos often (not Mexican so don't actually listen to me). I through a whole chuck roast in a dutch oven in the oven, cook at 300F for 4+ hours. Season with salt, smoked paprika, mexican oregano, ancho chili, garlic, onion, lime zest, cumin, couple seranos, and cilantro stems. So good. Crazy to me how many people still do ground beef with a chili powder packet, iceberg, tomatoes, and preshredded cheese and call them tacos
With chicken tacos, I make a pineapple bechamel. Use real pineapple juice, strained to get all the bits out. Butter and flour in the pot, and dribble in the pineapple juice instead of milk. It's absolute gold on chicken. Sprinkle on hot sauce and it absolutely smacks.
Man, way to go! Love seeing all the global cuisine on your channel. Really enjoy your content! For your future content, “LL” in Spanish is pronounced as a “Y” and “I” is “EE”, so it would be tom-a-tee-yo for a much closer pronunciation! 👍 You cracked me up with “Roja Salsa” 😂
Thanks for posting this. I watch British channels as well and I am always surprised that they pronounce it the same as Australians. I thought that the British, being near to Spain would be familiar with Spanish pronunciations but I’ve heard paella pronounced similarly.
@@franciet99 in the uk schoolchildren are often more likely to be taught french or german than spanish so not as many people grow up being sorta familiar with the language; as well as that there's not a lot of spanish immigrant communities in the uk compared to other nationalities or ethnicities so despite the great national pastime of going to the spanish coast on holiday there's not a lot of widespread knowledge of the language
@@merlinpearson4360 yeah, it’s quite a bit different than sharing a border with or having the originals of a language spoken. I watch quite a few videos about languages and it’s also interesting to me how French words are spoken in the US vs Britain. Where often the US will be closer to the French spoken in France.
Hopefully not a dum arsed question, I was raised on a cattle farm in Qld & we only referred to the brisket as the fatty lump between a beasts front legs most usually in regards to 18 month (ish) old bullocks.The size of the brisket & the general condition of the animal determined when & if it was ready for sale. It is VERY sweet meat but very fatty, more like streaks of meat enclosed in fat. I've noticed in these videos & particularly American slow cooked smoky BBQ's (yum) what is called brisket appears to be a totally different cut of meat. Can someone please enlighten me. Please be kind in your comments
Hey Andy, I see you’re using the Fisher and Paykell cooktop with the minimalist knobs. FYI if the plastic bits on the underside of your knobs break (happens regularly with those) I have created a 3d printable version that fixes the problem and makes them way stronger. Happy to send it to you or just print you some parts if required
I’ve made this before but sense it’s just my wife and I the cut of beef I use is chuck roast. Made many slow cooker recipes with the chuck roast from Sunday pot roast to French dip sandwiches. Thanks for the idea for Sunday dinner.
Two things, irradiated plant materials through posted mail is a thingy; and the not dry pan roasting off of the dry chilies 1st, avoiding a huge 🌶️ flavor profile, .. albeit very dangerous; DO NOT BURN, lol. ( the chipotle is done, being a pre roasted jalapeno). So nice to see proper cooking, really look forward to your food care foodfare! 😊
I would justt say, for a more 'refined' chili flavor, pass the chili sauce through a medium strainer. Those chili skins are a just a bit tough and blend fairly small but not very small and they are slightly bitter. You had a super good technique Andy, but it is pretty easy to pass it through the strainer. Then you get a super smooth chili sauce and all the essence of the chili/garlic/seasonings.
I love Mexican food, last week I made some Chilorio in my Dutch Oven. I could eat pork tacos everyday if I could. Its very similar to Barbacoa, except I used Chili de Arbol in stead of Chipotles. Cheers!
We live in Germany and use the slow cooker often, it is awesome. Look forward to trying this once we try to work out the name of meat cuts in Deutschland.
What other cuts of meat would work well for this? A Picanha is something i can pick up which size is a lot more manageable for me, and as usual a great video from the team!
Oh, Andy! Now I want barbacoa! And I’m regretting my decision to make slow cooked short ribs stew with beer, instead of the beef birria I have been craving for a month! Lol.
I really appreciate how Andy educates while cooking. He's not just barking instructions. In my schooling years, I had a few teachers like this and I can still remember their teachings. I guess it is a gift because some people have it and some people don't. Luckily we've got Andy for the legendary cooking tutorials. Keep up the great work team Andy!
Thanks legend, really glad you enjoy the videos!
I studied hospitality and I hated 3 of my lecturers so much. My cooking lecturer was teaching us knife skills and I happened to stand in the incorrect position and midway through veggie prep she turn my body without warning. I nearly lost a finger that day
But... searing doesn't seal
seeds don't contain the capsaicin
Mexicans *do* use red onions
I feel like Andy would be like the "We don't do that here" Black Panther meme if someone cooking with him was like "YES CHEF! 5 MINUTES CHEF!"
I'm glad you also provided the oven method for people who doesn't own slow cooker. Great vid!
Slow cookers are so cheap
Come on, a slow cooker is about the price of an ordinary two-slice toaster - cheaper than the meat for the recipe!
Glad he did it the other way around too since I don't have an oven.
I own three slow cookers, but I’ll the take the oven roasted version any day. Ironically, the meat tends to loose moisture after a 12 hour cook in the slow cooker, a six hour oven roast is just about perfect.
@@robertryan1380 yeah they have slightly different outcomes. One isn't necessarily superior to the other but I do think that I personally really like the little bits of caramelized beef that happens in the oven.
You are absolutely right Andy! As a butcher myself...I confirm, when you are respecfull and friendly to us...we are extra nice to you and really go the extra mile (or even 2) for you. Love the video Andy and team!
Love to hear it mate!
No such thing as taco weather tacos are all the time, tacos are eternal .......... i love tacos.
Andy, you are very knowledgeable on both Western and Asian cuisines. You take time to do research and to educate us not just about the recipe but also with technique and backstories. I normally don't trust TH-cam's western chefs' skills in making Asian dishes, and vice versa, but I can trust you in both. This makes you one of my favorite chefs.
That's the good thing about top Aussie chefs, they have plenty of exposure to cuisines from around the world!
3:28 as a Mexican American, I dont know why I haven’t heard other say “ancho chile smells like raisins” because it actually does!
Usually in northern Mexico we use to grill our veggies for the salsa until soft, try grilling or roasting the chiles and garlic and a quarter of an onion for the blend and you'll have the best salsa of your life!, also you can add cheese to make quesadillas of birria, great video! thanks for showing mexican cuisine, love from MX
Enjoy how you talk things thru. It shows the reasonings of why things need to be done in a certain way. Your food always looks fabulous. Lucky Babe!
Your spot on about butchers as well as your great recipes. As a butcher myself talk to us we're more than happy to offer alternatives and give advice. Its one of best parts of job when someone comes back after you've given advice and they've loved it!
Thanks Andy and team for another great recipe. Can confirm the butcher comment. My local butcher practically taught me to cook in the 70s when l first left home and hadn't a clue. Every payday l'd come home with a couple of different meats and instructions on how to cook them. Same with the fishmonger and the greengrocer. I still buy vegies, meat and fish there rather than the supermarket. Cheaper and fresher. 😊
Love it. I use my pressure cooker for same “slow” cooked meat, but it is ready in an hour. It was the first thing I bought when I got married.
I've been using a slow cooker for decades. Then I got an instant pot and fell in love with it. The ability to sear the meat, slow cook, and pressure cook using the same appliance is amazing. While there are some aspects I don't like (not being able to control the temperature precisely when searing and sautéing is one) it's worth it.
OMG I love my pressure pot so fucking much!
If I could only have one appliance for the rest of my life I think it probably would be that.
Andy seems very fascinated by Mexican food and I love it! Most Australian / kiwis are more familiar with Asians and European food so for Andy to have over a dozen videos on Mexican dishes really stands out. And I love how he usually gets very close or exactly to the authentic way!!
Corn tortillas are best when made at home and second best when you have a shop making them locally with no preservatives. They are not good in the those national and international brands that are full of preservatives. At that point, use a flour tortilla
If you can buy coriander with the roots attached get them. Just put the roots in the blender. That’s where all the flavour is. If you can smash the roots with a mortar and pestle do it. A lot of S E Asian recipes call for the roots. Save a bit of the leaves for garnish. In Thailand it is most common to buy coriander with the roots attached.
Thank you for showing ANZ a little bit of my culture!
Love the video! I’m from Texas, and half Mexican ethnicity. Typically Mexicans cook the entire cow head in the underground bbq. Then they scrape the meat off, (sometimes eyes, brain, tongue). It can be pretty yuck. I was curious how you were going to handle a cow head in your house haha! I’m glad you used brisket. I prefer it anyway.
I thought cabeza was the meat from the head or is it just the cheeks?
I'm glad you enjoyed it and the use of brisket. Might have to experience the traditional way of cooking it when I travel to Mexico.
@@juffurey that’s what they’ll tell you! I’ve seen all sorts of stuff get in there.
@@juffureyit depends. Usually they separate it and sell tacos for each part of the head separately but sometimes they get mixed in. You’ll spot the eye so that’s not mixed in
You said "Aotearoa" Andy. I love you
Came looking for this comment!
Was great!! ❤
Best tacos I ever had was @ 4am in Oaxaca. Cabesa y lengua.
I have no doubt they were incredible
@@andy_cooksI was just in Oaxaca for the first time time and they have one of the best cuisines in the world! Despite being a somewhat small city, they take gastronomy serious and you will find lots of great international food there too. They have 3 Michelin star restaurants and Michelin just started including Oaxaca city very recently!
I had the lengua tacos at a Michelin star restaurant (didn’t even know it was one until I left) and it was the most taco I had. There is also a street cart selling tacos on the edge of the historic center that had amazing head tacos! I always ignored head tacos (but not lengua) until my trip to Mexico City in 2023 where I gave it a try and it was good..but the Oaxaca head tacos were great!
Andy, in Mexico the Barbacoa is lamb(goat and not so common beef in some places) and only seasoned and wrapped in Maguey leafs, steamed in its own juices, you put a big pot under the meet toget the "consome" (broth), chile is not used in Barbacoa (taht is Birria).
Shredded cabbage and a dollop of mashed avocado or guacamole and a dollop of sour cream can add some additional variety and a bit of crunch. I prefer the shredded cabbage in Mexican food every day over lettuce!
Great recipe, but one warning when rehydrating dried chillis. If you are going to use the liquid to thin the sauce, taste the water first. If it tastes too bitter, I wouldn't use it as that flavour may get into your cooking. It doesn't happen often, but it can happen, especially with older chillis.
If that happens, you can balance out the flavor with one or two tablespoons of white vinegar, and a pinch or two of sugar. It has happened to me before, and this method masks the bitterness and provides a more rounded profile.
Have also noticed this, but only when I've rehydrated with the stems and seeds in.
@@TheCatWitch63great advice!
this really helped me get confident with doing these types of slow cooks,. thanks andy
For anyone wanting to know. As a butcher I would recommend a couple of different cuts. One is the beef cheeks. You can find these at Kroger, Walmart, and most Spanish Mercados. It's very close to what they use in Mexico, which is usually the head of the animal. It's very fatty though, and you get minimal meat for it. Second, would be a chuck roast. The brisket connects to the chuck and the grain pattern is similar. It's also fatty as well which gives good flavor. You can also do a mixture of meats. Cheeks and a leaner cut to balance the meat to fat ratio. Most briskets are about 75/25 meat to fat ratio. So, something lean like a chuck tender roast and something fatty like cheeks would give it good flavor. Also if you can find goat or lamb, try to get the same parts or do a mixture. Goat and Lamb are very lean animals, so you will have to incorporate some fat to balance it out. However if you use lamb and say beef fat, you will over power the lamb with beef flavor. Fat=flavor. Try to find a lamb leg, and maybe a cut of lamb belly (bacon).
Chuck roast will then work fine for this recipe? Excellent. Where I live, brisket is not so easy to find and its expensive, but chuck roast is never an issue. Would you change anything to the recipe for chuck roast or leave as is?
I always tell you that but you’re amazing Andy. Thank you for existing
Cheers, I appreciate that!
Just got home from the airport at 1:30am AEDT and Andy uploads a brisket special lets go.
Sunday brisket tacos?
It's always such a delight to listen to you as you create these lovely dishes. I really wanted a comprehensive barbacoa recipe, thank you so much for including the oven method!
Al pastor is the 🐐 taco IMO. It's like a döner kebab, Hawaiian pizza and flavoursome taco all in one. Rotating pork (döner/Gyros) , pineapple with pork (Hawaiian pizza) cilantro and onion on a tortilla (delicious taco)
The correct opinion.
Completely agree. I had an Al Pastor taco spot in San Jose I loved. I had to move more than 5 years ago and I think about those tacos all the time.
Yes, here in Mexico tacos al pastor are the best. But barbacoa is the king of breakfast tacos in Mexico. Not even birria gets close.
Rotated on a spit
Tomatillos(to-ma-tee-yoes)
Texas Mexican barbacoa, we leave all the fat on and let it reduce down till the meat just becomes super silky. And if there’s not enough oil then we add more lard to it. Then press out the oil with a slotted spoon when serving. Our barbacoa doesn’t have the adobo sauce, just salt, pepper and fajita seasoning, with garlic and some jalapeños added in for flavor.
Made... My kids loved it.. my son never eats green stuff but slammed the salsa verde.
Chur Andy! made this for my visiting family, just serviced with pickled red cabbage and a tomato/jalapeño salsa. Love to see you make a boil up
Just want to say..
Thanks for Andy and his team for bringing us great cooking content. Recipes are great and authentic, Andy's skills are great and his presentation, explanation are on point. Videos compliments the content. Shots clean and the editing is nice. Love your channel. Keep up the good work.
Greets from the Netherlands
I'd just like to say thanks for not going all "TH-camr" and changing who you are or how you present.
I also want to say thank you for inspiring me to cook new things!
Your recipe videos are sooo educational! Thanks so much as always
Andy and co, I love your videos. You make me want to cook again. Any chance you could give us some recipes without onion or garlic. FODMAPer's like myself find it hard to eat anything anymore because seemingly everything has onion and/or garlic. Love your work legends, your success is well deserved. All the best
Andy hacking the brisket up at the start makes the Chuds of this world cry. BUT if you say the magic words "Barbacoa Tacos" you will hear the 'children cheering' soundbite that launched a thousand TH-cam videos...."YAYYYYYYY!"
I use pork instead of beef and for the green sauce I use fresh tomatillos and char them along with the jalapeno the smoky flavor adds a bit of extra we we have all fresh here in california great recipe always
Good alternative to brisket for this kind of thing is shin. The marrow adds a fantastic flavour and mouthfeel to the beef.
I've got a slow cooker that cost me £35. It makes the best stews & chili I've ever had by far and uses way less energy than an oven. Also easier to clean and access the product
Which one did you get? Maybe Amazon Spain has it?
@toonbax3 I don't think the brand really matters. Just make sure it's a good size slow cooker. I made the mistake of getting one too small.
Yes, a lot of online cooks don't seem to realise how much it costs to run or preheat an oven for hours. Being in a rural area, my oven runs on bottled gas (propane) and organising refills is an expensive PITA
@Keyrose-my3xr Aaah okay! Great advice! Thank you so much :)
I've had good luck with Hamilton Beach cookers in a light commercial setting. I use the ones with metal crocks because they are much lighter and don't break, but for normal home use, that wouldn't be so important, and they can be very hard to find.
My man!!!! Thank you for this recipe chef Andy!!! Legend
Legend, thanks chef!
that is the perfect taco, simple in toppings but complex in flavours
Yum! A good guacamole to top with is important, too!
Avocado, chili, onion, lime, and salt.
Really loving your content lately. I love the shorts videos but I deeply love the longer ones and when you give tips
I do similar with lamb, but in a dutch oven in the oven! Takes around 4 hours..... but you want to keep the lid on a sealed so it doesn't dry out. Also cook with onion and sliced orange
I will try this recipe with pork instead, not authentic but much more affordable, beef is pricy in my region, and I enjoy the fattier result! Thanks Andy I appreciate the oven method being shown I haven't invested in a slow-cooker yet!
Pork is not traditional for barbacoa, but it’s equally delicious. Buy neck or shoulder, or a pork leg, with a good amount of fat. You can also use pork ribs. Andy is not doing it in this recipe, but you can marinate the meat in the adobo for a few hours to overnight, and then cook them in the oven. The ribs are called “costillas adobadas”, and the pork leg is a classic dish during Christmas.
@@TheCatWitch63 thank you 😊👍
I’m Mexican American and I’ve done this with pork to save money and it’s a good substitute. Of course beef taste better and that could be said 98% of the time but pork often is a good cheaper alternative unless you’re making steaks
@ I don’t know… I love pork, and there are plenty of dishes made with pork that taste delicious. The thing is don’t overcook it, and don’t use meat that’s too lean.
@@TheCatWitch63 yeah it can dry out more easily I find in the oven, I only remove silver skin usually and consume all the fat one way or another, these days I do a lot of very fatty pulled pork roast slowcooked till the fat all renders and then it gets mixed back in when shredding
Hey Andy! So I've been really wanting to make white chicken chili lately but can't find a suitable recipe anywhere. I have a pretty good idea of what to do but I always love to see your take on certain things in case there's something missing or something I never thought about. Your recipes always hit home for me. Thank you in advance! 😁
I was drooling all over my keyboard!
An EPIC pulled Mexican Barbacoa brisket ... bloody amazing result Andy, you're a LEGEND!
Thanks for the recipe - we love Mexican, but had not heard of Barbacoa before.
Will absolutely be doing this (oven-style) very, very soon!🥰♥ 👋
Tortillas, they are the part that makes them "tacos" ...totally different version of how I was taught to make them, the meat preparation. They look so good and tasty...and I will try your recipe 😉 ENJOY
I sincerely appreciate the education, technique, and tasty recipe demonstrations.❤
At my workplace, whenever we had our recent birthdays, we get to cook lunch, and Tacos is what i made 3 days ago, but I used the pressure cooker method in 1hour and I used round beef. It is on the dry side, but i think slow cooking is more juicier.
Another great recipe, thanks Andy😋🇨🇦
In some parts of Mexico they use Avacado leaves to make Barbacoa and its great.
You can actually get avocado leaves at most Latin markets here in the US now.
Suggestion for tomatillo salsa if you can get the fresh ones: roasting the veg! Take your tomatillos, cut in half, put them skin side up on a baking tray. Also cut a small onion in half, leave unpeeled, put that skin side up as well. And then take your unpeeled garlic cloves, brush with oil, wrap in foil and put that on the tray. Lightly brush your tomatillo and onion tops with oil. Then roast/broil to get some very dark color to char on the veg. Better to go too hard and scrape more than to have mush. Then knock off any soot and super burnt parts off the tomatillos, peel the onion, unwrap and peel the garlic. Then resume your recipe as presented! The roast garlic and added smoky roasted flavor is great. Not the biggest deal but imo it takes it from a 7/10 to an 8/10.
Side note: since we're going for color I'd recommend a high smoke point oil. EVOO or something might break down too much. Roasting the veg is more akin to controlled violence than art!
Maybe you could try roasting the canned tomatillos too if you pat them dry really well?? Far from guaranteed but worth a shot.
I always smoke beef cheeks until I get a nice bark, then bag them up and sous vide overnight......definitely have to try that sauce!!
In Mexican salsa verde, we add Serrano, jalapeño, habanero, and we roast everything on a cast iron pan for about an hour on really low heat. Till the tomatillos start dancing(and they will) then we throw it all in a blender. We like the spice!
Andy! Yes Chef! They looked amazingly delicious. and you've gotta love a slow cooker. Peace and ❤ Legend, and to the Legends that are your team!
Great job Aunty Liz👍👍👍
This looks so good that I want to try it now. Thanks for such a great episode.
Thanks for watching, hope you're going to give the recipe a go
Here in Texas the barbacoa experts would say to use beef cheek, but I’m not an expert and I’m excited to try this
Wouldn't you need a lot of them?
Great recipe, one of my favourite dishes I've cooked but lamb instead. It's interesting to see the difference in methods. I'll definitely be adding more chillies after this!
Great recipe 🥰If I was making this, I'd use my 8L instant pot pressure cooker and tinned chipotle in adobo sauce, diced onion and garlic blitzed with a stick blender until smooth 👍 I "inherited" a large slow cooker but I never use it 🙂 Same with the electric wok I also "inherited" 🙄
Andy, you've got a smoker. When in season get yourself a kilo or so of habaneros or reapers or ghost peppers and de-stem and smoke them and throw in a snap lock bag in the freezer. Instant heat to blend in to any sauce, keeping your base flavourful but mild.
Love your cooking videos and have picked up a good few tips 👍 one thing I will say is, seeds in chillis are not hot and don't contain capsicum but it's a common misconception that all top chefs seem to overlook including Ramsay lol
Hi Andy, first of all thanks for the recipe.
My question is how you ensure that the onions do not become bitter when blending. Thanks and keep up the good work.
I make barbacoa tacos often (not Mexican so don't actually listen to me). I through a whole chuck roast in a dutch oven in the oven, cook at 300F for 4+ hours. Season with salt, smoked paprika, mexican oregano, ancho chili, garlic, onion, lime zest, cumin, couple seranos, and cilantro stems. So good. Crazy to me how many people still do ground beef with a chili powder packet, iceberg, tomatoes, and preshredded cheese and call them tacos
Another fantastic video, I know what’s on the menu for Sunday supper!!!!
perfect!
With chicken tacos, I make a pineapple bechamel. Use real pineapple juice, strained to get all the bits out. Butter and flour in the pot, and dribble in the pineapple juice instead of milk. It's absolute gold on chicken. Sprinkle on hot sauce and it absolutely smacks.
Love good barbacoa, always wanted to try making them at home. Thanks Andy!
Man, way to go! Love seeing all the global cuisine on your channel. Really enjoy your content! For your future content, “LL” in Spanish is pronounced as a “Y” and “I” is “EE”, so it would be tom-a-tee-yo for a much closer pronunciation! 👍 You cracked me up with “Roja Salsa” 😂
Thanks for posting this. I watch British channels as well and I am always surprised that they pronounce it the same as Australians. I thought that the British, being near to Spain would be familiar with Spanish pronunciations but I’ve heard paella pronounced similarly.
@@franciet99 in the uk schoolchildren are often more likely to be taught french or german than spanish so not as many people grow up being sorta familiar with the language; as well as that there's not a lot of spanish immigrant communities in the uk compared to other nationalities or ethnicities so despite the great national pastime of going to the spanish coast on holiday there's not a lot of widespread knowledge of the language
@@merlinpearson4360 yeah, it’s quite a bit different than sharing a border with or having the originals of a language spoken.
I watch quite a few videos about languages and it’s also interesting to me how French words are spoken in the US vs Britain. Where often the US will be closer to the French spoken in France.
Hopefully not a dum arsed question, I was raised on a cattle farm in Qld & we only referred to the brisket as the fatty lump between a beasts front legs most usually in regards to 18 month (ish) old bullocks.The size of the brisket & the general condition of the animal determined when & if it was ready for sale. It is VERY sweet meat but very fatty, more like streaks of meat enclosed in fat. I've noticed in these videos & particularly American slow cooked smoky BBQ's (yum) what is called brisket appears to be a totally different cut of meat. Can someone please enlighten me. Please be kind in your comments
Hey Andy, I see you’re using the Fisher and Paykell cooktop with the minimalist knobs. FYI if the plastic bits on the underside of your knobs break (happens regularly with those) I have created a 3d printable version that fixes the problem and makes them way stronger. Happy to send it to you or just print you some parts if required
Talking about substitutes for the brisket, ribs are perfect for this. 👌
... but very hard to get around here and EXPENSIVE since chefs 'discovered' them
I’ve made this before but sense it’s just my wife and I the cut of beef I use is chuck roast. Made many slow cooker recipes with the chuck roast from Sunday pot roast to French dip sandwiches. Thanks for the idea for Sunday dinner.
Yes, chuck is the most likely alternative here
Two things, irradiated plant materials through posted mail is a thingy; and the not dry pan roasting off of the dry chilies 1st, avoiding a huge 🌶️ flavor profile, .. albeit very dangerous; DO NOT BURN, lol. ( the chipotle is done, being a pre roasted jalapeno). So nice to see proper cooking, really look forward to your food care foodfare! 😊
First time... Delicious! Barbacoa so good! Thanks, Andy!!! 😁😁😁
You've inspired me, looks great. Can't wait to try make it
I would justt say, for a more 'refined' chili flavor, pass the chili sauce through a medium strainer. Those chili skins are a just a bit tough and blend fairly small but not very small and they are slightly bitter. You had a super good technique Andy, but it is pretty easy to pass it through the strainer. Then you get a super smooth chili sauce and all the essence of the chili/garlic/seasonings.
Tomatillos are pretty easy to grow in any garden that will grow tomatoes, and i freeze them to extend the season
I love Mexican food, last week I made some Chilorio in my Dutch Oven. I could eat pork tacos everyday if I could. Its very similar to Barbacoa, except I used Chili de Arbol in stead of Chipotles. Cheers!
Amazing cooking Andy and very knowledgeable 🫡
That looks bloody terrific!!! Authentic recipe with great techniques.
The problem is that it's 11.30 on a sunday night and I'M STARVING!!!! 😅
Looks amazing! Btw, dry chipotles are morita chiles.
My favorite internet chef
Thank you! I can’t wait to try this!
I just ate, and now I'm hungry for this. 😂 Thanks Andy
😂 sorry about that!
That salsa can you substitute the coriander for something else because I can't stand coriander
Awesome job Andy love your videos
We live in Germany and use the slow cooker often, it is awesome. Look forward to trying this once we try to work out the name of meat cuts in Deutschland.
Brisket, ist ein Teil der Rinderbrust und wird auch nur so wirklich benannt
Great video Andy. Beef shin works really well so does ox tale. I haven't tried it with topside (round) yet but that may also work
Love your vids! Only selfish request is some more vegetarian/vegan recipes 🥰
What other cuts of meat would work well for this? A Picanha is something i can pick up which size is a lot more manageable for me, and as usual a great video from the team!
Oh, Andy! Now I want barbacoa! And I’m regretting my decision to make slow cooked short ribs stew with beer, instead of the beef birria I have been craving for a month! Lol.
I am drooling here that looks deliciousssssssssss😋😋😋😋😋😋😋😋😋😋
I'm afraid it's winter here Andy in the UK so slow cooker is out on the daily!!!
Love your videos andy
Brilliant again.
Just finished making this. I used a couple of tri tips cause it’s what I had. Also how am I not subscribed to this channel yet?
You've made it look super easy. Gonna have to give it a go sir! That salsa verde looks smashing 😋
Barbacoa looks incredible. If you're planning a trip to Mexico, maybe a collab with Rick Martinez is in order...?
Even Rick Bayless is doing TH-cam now!
Looks great Andy. With the Salsa Verdre can you just exclude the corrinader for those of us who cant eat it. Or is there something to swap it with.