Barbacoa Tacos
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- čas přidán 9. 03. 2021
- Barbacoa Tacos
Meat Church Barbacoa recipe: bit.ly/barbacoatacos
Living in Texas means access to great barbacoa tacos every Saturday for my family. My wife introduced me to smoked beef cheeks years ago in a "hole in the wall" mexican restaurant in our hometown. I got to know the owners well and they shared their secrets with me.
I want to incorporate smoke into all of my dishes, so I decided I would smoked the beef cheeks before the traditional braise. Fortunately it doesn't take long for these cheeks in the smoker. Also, the braising element gives you a lot of flexibility. While the braise should only take 4-5 hours, you can "hold" this meat in the hot liquid for hours until you are ready to eat.
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#MeatChurchBBQ #Tacos #Recipe - Jak na to + styl
I would love to see a video with just a tour of the outdoor kitchen. Like how it's layed out and what gear you're using.
This
AGREED. I was looking through all of his videos to see if he had one.
Yes please !
100%
Can’t do that, his traeger sponsor would be upset 😂.
Matt, I love these tacos. I have my second batch in two weeks on the smoker now in my braising liquid. These tacos are a big hit on my block. I put a little cayenne, cumin and pepper in my braiding liquid as well as a whole jalapeño this time. Looking forward to these tonight! Anyone who wants to learn how to smoke amazing food follow Matt and watch his videos. I’ve also got some of his merch. Prost.
Moved to Washington State last year from Texas. Thanks for keeping me supplied with excellent BBQ rubs and recipes. We have ate like Texas kings.
Perfect timing! Making barbacoa for the first time this weekend. Cow cheeks thawing in the fridge for the next few days!! 👍🏽👍🏽
Can’t wait to try it this weekend! Thanks Matt!
Dude!!! My mouth is watering!!! Looks great!
Those are looking so good! Gonna have to try some this weekend!
Man, that looks awesome!!! Thanks for putting out this video Matt!
Barbacoa tacos are so freaking delicious, I highly recommend it to anyone who hasn't had Barbacoa tacos before.
This guy needs more subscribers! One of the best BBQ channels on you tube.
Thanks Greb!!!!
This guy is my hero!! I need one of those hats. He has the best recipes on CZcams. I ain’t mad about that.
Thanks!!
Oh my goodness that looks so good..
Awesome job guys, thank you!!
Bought your ocho seasonings . I’m excited to try them! I’ve used a ton of your recipes when I host friends at my house and they absolutely love the food!!!
I just made this yesterday and man oh man is this good! I even used the Meat Church Holy Cow seasoning! Awesome recipe!
Made these the other day. Love 'em
Barbacoa on Saturday or Sunday is TEXAS... Them tacos looked awesome ..
Great stuff Matt, that shred was amazing!!!
You aren't lying, this is probably the one recipe i've been dying for you to put on video !!! Love seeing the new content !
I found my next taco recipe. Thank you Meat Church!
I am from Germany and liked this guy right away when I saw him doing a Traeger live cooking video. Always fun to watch.
These Barbacoa tacos I will do tomorrow. - and man: I am looking so forward to this #Yeah 🙌
Gonna try this method. My son loves barbacoa - I may learn to love it with your smoking twist. Definitely will add fresh chopped jalapeños to the onion, cilantro and lime toppings.
Thank you, Matt!
I’ve got these going right now. Matt, you da man.
Love some Barbacoa tacos
I will finally comment. Best cooking channel I’ve found in a long time. Love it. Good job - I’m passing this on. Seriously awesome.
I sincerely appreciate that Johnny. Glad you’re here!
Been a professional Chef for over 40 years and now do restaurant consulting, but using a smoker is not something I have a lot of experience with. I have a client who owns several Truckstops with C-stores and Cafes. Just bought a Yoder640 and I'm learning. Someone suggest this channel. Not disappointed!
The Barbarcoa made me think of another classic Latin dish; Cochinita Pibil. I have done Cochinita on a Big Green Egg, gonna try it on the Yoder.
As a kid, used to love watching my dad cook chow head in a underground pit overnight on new years. Good cheek and brain tacos.
Just awesome
barbacoa is one of my favorite meats. It actually, to me one of the best meats to smoke because it will soak in the smoke flavors vary easy.
👊🏽
This guy is the best what he does!
Thank you!
Fantastic tacos!🤠
Been waiting for this!!!
Your vids are always great. Love the content. It would be helpful if you include how many servings you anticipate from your cooks. In some videos you mention this is the perfect amount for my family with a little bit of leftovers but your family could be 12 or 4 or any number. Just a bit more helpful if we know when we are trying to cook for a larger group. Again, thank you for the vids!!!
Delicious
super nice
I had these at your class with Malcolm Reed, I’ve been waiting for the video since then
@Chris Stroud I have hosted my friends Malcom & Evan LeRoy to teach with me in my outdoor kitchen.I showed Malcom my beef cheek method. Evan taught his confit method at another class with me.
How did I miss this!! Now I'm sad....
Digging that music.
Bringing back memories. I lived in San Antonio for a while and the wife and I swung through a drive thru nearly every Sunday while she was pregnant to get some tacos on the way to church. Her favorite was barbacoa.
Matt I’m making this recipe now, in the video you say smoke the beef cheeks for 250 degrees but your written recipe shows 275 degrees. I’m sure it doesn’t matter hugely but I thought I would let you know so you could correct it. Smelling really great at this point
Always the best brother, you need to figure out some type of smoked carnitas man you would be a Legend!!!!
yum
Who gave the 2 thumbs down? This video was incredible.
Brefas of CHAMPIONS!
You have to put salsa, it's a must. Looks good
Traditionally, the fats the best part. And yeah, wrapped in leaves and in a hole in the ground. Best when mixed with tongue meat as well.
But these look legit! Great job
Darn good. I'm not sure if it's a San Antonio thing but I've always ever had Barbacoa with white corn tortillas. Also, try with fresh avocado. Da bomb.
Flour tortillas for me some great hot sauce and don’t forget a giant ice cold Big Red
Have you done that with a chuck roast? I want to feed an army for gameday.
Your rubs are the bomb bro! That holy gospel is the truth! It won in my bbq rub showdown video! great barbacoa video brother love it!
I've always been fascinated by history and my heritage so I'd like to share something, for those of you that may not know...
The Spanish word "barbacoa" (which some experts/historians believe it to originate from the Arawak language [Amerindian peoples]; the Arawak and their language were pretty widespread throughout the lower/warmer regions of the Americas [mostly northern South America and the Caribbean islands/regions]) literally is "barbecue" in English. In fact, the English word, "barbecue", comes from the Spanish one [which in turn came from the Native Americans]. Smoking meats at a low temperatures/indirect heat (barbecue) in the ground [and above ground too] is a very common method of cooking meats in many Latin American countries that we inherited from our indigenous ancestors. Of course, different regions of the Americas (Mexico, Colombia, Texas, Carolina, Memphis, etc.) may have slight variations, but they share the same principles that define barbecue.
Came for a bbq video, got a history lesson with loose opinions, left wanting to and then making bbq wondering why there was a history lesson involved for a white man in Texas cooking beef cheeks on low heat…. Weird
You guys need a "I ain't mad about that!" shirt. I would totally buy that. Nice job! Finally got down to Waxahachie this last weekend. MC was a highlight!
Stay tuned!
I’m DROOLING Matty boy 🔥
looks great! I'm a Californian moving to Texas in December. You definitely have different style there.
Time to shut down the channel @Meat Church BBQ. You’re attracting Californians.
Looks good might have to try that.. can you do recipes that use the fajita seasoning? I’m trying to figure out what best to use it for. I don’t want to waste it.
Barbacoa is one of the oldest Texas traditions still alive today. First prepared by the native peoples who eventually became known as Tejanos. Originally we used the entire animal for Barbacoa cooked in earthen smoke pits wrapped in agave leaves smoked and steamed for hours overnight. Traditional Tejana Barbacoa is the mother of modern Texas BBQ and is still cooked the old way in many households across South Texas, but the modern variation of it presented in this video uses the Beef head or simply the cheeks in most cases.
Not typical of the American food palate, but it is one of the most typical Texan dishes you can have.
I picked these up from Sams. There was a lot of fat and scraps that can’t be used. I’m glad you showed what they should look like or I wouldn’t have known what do with them. I got four pieces out of the whole pack that resemble what you are showing. Putting on my pellet grill now. The coyotes will enjoy the fat and scraps this evening.
It’s often a nasty cut!
It's easier to take the silver skin and excess fat out after the cheek is cooked. I fell it taste better cooked in it's own fat.
LEGIT AF!!!
A smoked salsa of the pit to the blender would have been next level.
I did a smoked salsa a couple months ago. It was fantastic.
Matt, Great video! If I am not able to locate beef cheeks, can I use beef picanha?
He uses words like HEAVENLY” HAHAHA!🤣
Reminds me of my time in Corpus Christi 😅
I made 6 lbs of beef cheek on my electric smoker yesterday. The beef absorbed the smoke well over the first 2 hrs. I think with the electric smoker, I need to finish the cheeks off in the oven covered with foil. I left them on the electric smoke for 6 hrs after putting them in the pan with braising liquid and they never got above 190f. Seem like they dried out some as a result. The oven would finish them off more evenly after they absorb the smoke. Probably just unique to electric smokers although I can get brisket to hit 205f, just not sure why the cheeks stalled out at 190f.
Fresh sliced radishes may be good on that also
Have you heard the Barbacoa Blues by Randy Garibay? A fellow Texan from San Antonio. Good stuff.. 👍
10/10 would eat this.
When Covid broke out and meat was hard to find. sSw some Beef Cheeks at Sam's. Decided to buy it even though never cooked beef cheeks before. Did a Google search and found several recipes for Beef Cheeks. Did a Malcolm Reed recipe. The whole family was surprised how good it was.
I showed him at a BBQ school we did together. 🙌🏻
I gonna try them with cotija cheese next time. I usually just put onions, cilantro, and squeeze some lime on them.
Could you do one on barbacoa using chuck roast
I just ordered and received the Whole Shooting Match, and now i am watching for the umpteenth time, your show on Barbacoa Tacos. My question is, are there any times when it would be ok to actually mix together and use it as a base rather than layering? If so would you talk us through it? Thanks.
When the video started, I caught myself say, “Matt, I missed you. Let’s grab a beer soon.”
My favorite taco 😍 I just wish I could find beef cheeks that good looking. Easy to find but quality isn't great.
I'm gonna have to look for beef cheek around here. I'm in Idaho. Gotta be some around here
Do you ever strain the braising liquid and serve with the tacos as a “soup and sandwich “ meal?
If you can't find beef cheeks? Could you use chuck roast or something else
How critical is the final internal temp? As in, can you over braise the meat?
Matt will you put the meat church yeti cups on the website
Taco is a fresh cron tortilla cooked or warmed not a flour open faced burrito.. which looks delicious by the way.
Great content 🙂 boss
How do you clean your wood block after you use it?
🤤
Delicious. I appreciate the content. Some say "Never trust a skinny pit master". This shows sometimes you can.
Can you use that cheek trimmings for beef tallow?
Looks bomb, Matt!
Hey Matt? Do you think lengua would cook the same way?
Would Tri Tip work if i can't find beef cheek?
How would you do these on a traeger ? Would you use super smoke? What wood would you use, oak?
Thanks a lot for these you are awesome!
Same concept. You could use super smoke but you don’t have to. I do like heavier smoke pellets such as oak, Hickory, mesquite or the Meat Church blend.
Where do you get those cotton gloves?
Call me a child, if you will, but I couldn’t stop laughing when he said “now I’m gonna flip these cheeks”
One of my favorite memories I have with my grandpa was making authentic barbacoa in the ground with him. That man knew his cheeks. He used to stay up all night to tenderize the cheeks while they were still on the cow. He would rub his secret blend of herbs and spices on the cheeks. The taste of his cheeks was unforgettable. People would travel from miles around just to taste his amazing cheeks.
What wood did you use
I ain’t mad about that.... I LMAO every time! You should trademark it!
Matt, what’s your fav wood for this. I’m a mesquite freak.
I've looked around and I'm unable to find beef cheek for sale anywhere in my area. Is there an alternative cut that would work for this?
Those were half burritos not tacos lol but still looks delicious, definitely gonna try these this weekend! Thanks for the vid
You should dip the tortillas in the braising liquid before you fill them 😬🤗
Would do that for Birria tacos.
Dam so simple and My mouth is trembling and mouth is so wet
One of my favorites. I throw the cheeks in my pressure cooker for 30 min after smoking.
The scraps still get cooked. My dog Jack loves it just flame kissed.
What do you use to touch up your knives? I use an electric Chef's Choice but still doesn't go through fat like your blade does
Haven’t had cheek meat - what do you think about using it in your chili recipe in place of the chuck roast?
Its not quite a red meat flavor. May turn your chili into thick stew and over power the mixture of your recipe.
Hey Matt - one thing you didn't touch on is what type of Charcoal and wood you are using for the Barbacoa - can you please share?
Food looks great as always my man!
Thanks!!
Post oak in this case. Mesquite, hickory also good.