What is barbacoa?

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Barbacoa is a cooking technique that has Mexican and Caribbean roots.  Traditional barbacoa may involve the cooking of cow meat or goat meat.  In some instances, lamb meat may also be used.  In the past, it was more common to use the entire head of a cow for barbacoa. Regardless of the meat type, the process of making barbacoa basically involves steaming and/or flaming.

Traditional barbacoa is quite a complicated process of cooking.  Using a pit, an open fire will be placed at the bottom much like grilling in the present time. The main difference with barbacoa is that hot water is placed above the open flame using a cauldron.  A grill is then put on top of the cauldron and this is where the meat will be placed.  Barbacoa meat is often covered with banana leaves or maguey leaves.  The whole pit will then be covered while coal is burning up the cauldron of hot water that gives off steam to the meat.  Meat used in the barbacoa technique is also referred to with the same name.  Basic spices like salt and pepper may be used for seasoning but other people may also put into different spices for their flavor preference.

With its preparation similar to barbecuing, many people refer to barbacoa as a type of barbecue when it is actually more of a steamed and smoked dish rather than a grilled one.  In modern times, the term barbacoa has evolved into basic steaming of meat products until they become tender.  Instead of the traditional pit, the barbacoa cooking technique is now replicated through the use of cooking pots which are placed under an open flame.  The pots will also have a grill on top and have its own cover.  After steaming, the meat will be unwrapped and typically sliced into strips.  These meat strips will then become the fillings to tacos, burritos, and tortilla wraps.

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