Barbacoa Monterrey
Barbacoa is a traditional Mexican method of cooking meat low & slow—often wrapped in leaves & gently steamed until it’s fall-apart tender. In this Monterrey-style version, beef cheek & neck are marinated & cooked overnight in banana leaves, soaking up all the rich aromatics from garlic, onion & bay leaf. By morning, you’ve got meat so soft it shreds effortlessly, ready to be piled into warm tortillas & topped with fresh onion, coriander & a splash of salsa verde.
SPICINESS
SERVES
5
COOKING TIME
10 hours
Ingredients
- 1 kg beef cheek
- 1 kg beef neck
- Garlic powder
- Pepper
- 1 onion
- 1 garlic head
- 3 bay leaves
- 1½ tbsp salt
- Banana leaves
- 250 ml salsa verde
- ½ avocado
- ½ bunch coriander
- ½ diced onion
- 1 Pack Tortillas
Cooking Instructions
- Marinate the meat with salt, pepper & a sprinkle of garlic powder.
- In a steamer pot, add enough water to reach the max fill line. Toss in the onion, garlic cloves & bay leaves.
- Place the base in the steamer, then lay down a bed of banana leaves to add flavour & stop the meat from sticking to the base.
- Pop the meat in, then cover with more banana leaves. If you’ve got some aluminium foil, cover the top of the pot before popping the lid on.
- Cook over high heat until it starts to boil, then turn it down to the lowest setting. Let it cook overnight.
- Check first thing in the morning & if the meat’s easily shredded – it’s ready!
- Make it into tacos with a bit of onion, coriander & a drizzle of salsa verde.
¡Buen provecho!
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