StovetopMexican
Barbacoa bowl
Cheek or chuck, already braised, over rice with beans, onion, cilantro, crema, cotija. The barbacoa cook is in this library. This is how you eat it Tuesday.
Made it?
25 min · 15 min hands-on · pull 200°F
Ingredients
4.5 lb on the fire · ~2.5 lb to the table · 5 plates at 8 oz
- cooked barbacoa or birria meat4 1/2 lb
- rice2 cups
- black beans, warmed1 can
- mincedwhite onion
- choppedcilantro
- to finishcrema, cotija, lime
Method
- 1
Warm the meat in a skillet with a spoon of its juices. Do not boil it dry.
- 2
Rice, beans, meat, onion, cilantro, crema, cotija, lime.
- 3
If you have no leftover, cook the cheek barbacoa or chuck birria first.
If you don’t have it
- beef cheek → chuck roast. Keep the same pull. Leaner cooks faster and dries sooner.
- cooked barbacoa or birria meat → What you actually have, if it is the same muscle family. Consomé on the side if it is birria. A bowl is not a soup unless you want it to be.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making guacamole.
Last, so it does not brown. Fork, not a processor. Chunks should remain.
10 min
- With this dish, try making pico de gallo.
While the meat rests. Only with a tomato that tastes like one. Dice small, salt, lime. 10 minutes so it weeps a dressing.
15 min
Same cut
Chuck
Roast, chili, barbacoa, enchiladas.