Perfect Homemade Barbacoa Tacos (2 Ways)
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- Опубликовано: 4 май 2021
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We're making the meats, we're makin the tacos, and last but not least we've got a beautiful torta as well. This homemade style comes without digging any holes in your backyard. We've got the meatiest, juiciest barbacoa you can make, all while staying the comforts of your own kitchen.
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Hey josh can you try some keto recipes?
Papa
Because I'm not famous like other singers that's why no one see my singing videos. Just see once❤..........
Ok-
@@gunksart Keto would be great!
As a Mexican, I love it when you make Mexican food. You take so much care for our culture. We appreciate that alot amigo.
A lot*
Like me he's from south Texas, so I assume hes been eating this his whole life
@@nicholasreyna2164 Is that really necessary?
@@SubWaySpiderman well hes from Austin technically not South Texas
@@kwgtfg yeah
As a Mexican with a 103yr old grandmother, well, Abuelita Margarita approves! I showed her your video and said “Ese muchacho se ve que sabe cocinar mejor que mis hijas, que tristeza por mis hijas!” (That guy looks like he can cook better than my daughters, how sad for my daughters 🤭
🤣🤣🤣
I live in nothern Mexico and all women my age I know don't know how to cook. I think here a woman that cooks would be a precious queen 😂
That sounds like a certified stamp of approval
@@fenrirgg Dude, they know how to cook. They just don't want to cook for you. :D
Grandmas give the highest approvals
@@fenrirgg a woman doesn’t need to cook just to please society. If a woman chooses to be a housewife fine, but if she prefers to work to support herself then great too.
Brother - the fact that you called out the need for some char on the tortilla, onion and cilantro as a prerequisite for a real Mexican taco, and the distinction between bolillo and telera - you are a legend. You have done my people proud.
We made this dish a week ago and couldn’t stop thinking about it, so…we made it again today! Also love the green salsa verde and have made it twice already. Great recipe, thank you Joshua Weissman!
"I'll cook to save money"
*binge watches Josh and Babish*
*buys an entire meat market and a grocery store*
"Ah yes, the savings are rolling in"
Okay but honestly the quality and number of servings they usually make is 100% worth it
*Eats like a king for week one, then eat ice soup for the rest of the month.*
not only am I saving money I'm also dieting.
Its a short life
But you're eating well, so there's that.
Let me introduce you to John from Preppy Kitchen as well as Ethan Chlebowski... And if you like bread, to The Bread Code as well and if you like Chinese then Chinese Cooking Demystified. You're not going to stop making savings man, I swear!
Finance Guru's: Cook at home. It saves you a ton of money.
Joshua: Now today you will need 2 pounds of Brisket, preferably Wagyu
Hey, "But Cheaper" is a completely different series. :D
Skip all that and use a chuck roast and it will still be amazing.
i got 5 lb of cheek for 10 bucks at the carneceria. a little research is gonna find you a lot of workable subs for expensive ingredients.
If you’re from Texas H-E-B actually has this pre-cut
@@jdarkwulf The problem with "but cheaper" videos is that it still uses tons of ingredients that are not common to most people's kitchens and that are expensive. So sure I can buy white truffle aoili for $50 and divide it by 100 so that my recipe only uses $0.50 cents worth, but then what am I going to do with the rest of it?
Would love to see you do a travel series around food (either in the states or when the world is open to travel). Much love from England ❤️
Hey Joshua thanks again for posting this I made this recipe today. I ordered the exact chiles from Amazon and they came next day. Also, I used chuck roast since that's all Target had. I will say 5.5 hours was pushing it. I had a little over 3 pounds of chuck in the pot and the 2.5 cups of liquid had ALL evaporated. Maybe because I used aluminum foil instead of parchment paper? Despite that, I simply took the beef out (which was a bit dried) and then added water back into my pot and scraped all the fond/oil left behind and the stock came back to life. I was able to then rehydrate the barbacoa and it tasted brilliant over my rice. I didn't do the salsa verde and I think it would have 10x the recipe if I did. I have a shit ton of leftovers so will try the salsa verde tomorrow.
I dont know how my Mexican family is going to feel after I tell them that Josh (a non-Hispanic man) taught me how to make baracoa, but here we are. 💁♀️😄
Is there an invite for the barbacoa? 😂
This gringo knows how to cook Mexican food! 👏👏
@@ibarra84 it looks absolutely delicious
What does the “hi” in “Hispanic” mean? I’m interesteddddd
This Scottish immigrant... Mexican chef approves what the Gringo Jew just did... muy buen procedimiento
And with brisket and Cachete? Interesting
I only have used tongue, cheek (cachete), neck (pescuezo)... but the procedure will soften any cut of meat, so brisket can replace tongue/neck (lean), but the cachete is the grasa, nada mejor que la grasa je je
I love when Joshua makes mexican food, because he knows what is he doing. Your barbacoa looks AMAZING Josh.
I love when joshua makes -mexican- food
right? he really pays attention to the fine details, spices, and herbs used in mexican/latin food!
Makes sense because he lives in Austin
He still can't pronounce "jalapeño" properly tho
@@PegasusVal he moved over a year ago
I love your take on Mexican food. I’m Mexican and I love your videos. I use your recipes from your other videos and my friends never leave hungry. Thank you for helping me make my friends belly’s happy!
I made this and instead of adding just salt at the end I took what was left in the pot after you remove the meat to shred and blended the liquid added some salt to taste and added like 4 huge spoonfuls back to the meat to add moisture and flavor. 10/10 would recommend. Also AMAZING RECIPE 😫💛
As a Mexican (who lives in Mexico) I can tell you that you made a great (and easy) recipe that you teach! 👍🏼❗️ And the presentation is perfect! Congratulations! ☺️👍🏼🇲🇽🌮
“I know some people are going to eat this and gonna be “Ohhhhhh....ehhhhhh 😂😂😂 it’s spicy” 😂😂😂😂😂 that part!!!!!
I read this a la Josh’s high pitched voice.
all of the white people lol 😂 They don’t like spicy according to uncle roger
@@everetthamby5005 I don’t like spicy but I have a weird genetic thing where spicy anything all has the same taste, it just hurts and tastes bitter🥲 spicy food always smells so good and it makes me sad
@@HollehhMarie Your comment made me cry.
Jesus Christ I didn’t think it was possible to use 50 emojis in a sentence Unironically WHILE BEING RACIST
Thank you so much for this video and all your other videos! I have been trying to find a way to make this childhood favorite, but thought it wasn't meant to be. And you come in and save the day. Thank you so much!
👏🏻 👏🏻👏🏻👏🏻👏🏻YES! Thank you!
Finally found someone who takes the time to make AUTHENTIC MEXICAN! It’s beautiful! Thank you for caring enough to take the time to honor the flavors and history of Mexican food.
¡Dios te bendiga, hermano!
1:52
I don't feel comfortable with you smacking your meat around like that
you like that eh?
I feel very comfortable with it.
Y'all are something else
U are the new Justin y bruh
GUY WITHOUT MUSTACHE! HALLO :DDD
JOSH!!! I HAVE A GREAT VIDEO IDEA! A month ago you posted a video of you and Kate making the same dish, and you compared which was better, do that, but instead of Kate vs Josh, it’s Kate vs Vikram, you can give them verbal instructions and then see who did it better
I would love to see this
I appreciate that Josh shows you that you can approach any quisine as long as you're coming with care and respect.
Loved it JOSH..I tried it guys..Awesome.. This was even better than I expected it to be...BEST TACO 🌮🌮I HAVE EVER HAD..
My grandpa used to cook barbacoa (used a whole cows head) for special occasions in a hole in the backyard lol tysm papa for showing me how to do this indoors instead!!
that sounds so lovely! i have a tío who makes it in a barbecue pit :0
This has always been my problem 😂😂 I want barbacoa all the time but don’t want to make a whole cow head 🥴
Josh you have no business posting this video at 7am on my day off... looks like im having barbacoa for dinner... btw i made ur chicken and rice recipe last night for dinner, it was *papas kiss*
How’s the barbacoa?
Just made this today in my flat in London, and it was banging. Thanks for the vid guys x
Cooked this last night and my Mexican friend who used to run a taco truck said it's the first time she's had Mexican food in England which tasted like it does back home. Going to cook this for 140 people at my wedding next year!
tell me you did it this year
@@alexandrakarolova2363 I did it in June 2023 - cooked it for 230 guests in a field. My brother lives in San Diego and flew over with hundreds of amazing tortillas. We heated the tortillas on a rented gas paella pan and heated the barbacoa in a big pot on a burner and used chafing dishes to keep it hot. We also cooked a huge amount of some pollo asado, and I made a jackfruit barbacoa for the vegans. Made amounts of guacamole, red cabbage and a load of different salsas. It was AMAZING! Also turned up to it on our horses. mad day!
I think it would be easy to convince the homeowners association that roasting a whole animal in the ground is a good idea if you let them eat some of the barbacoa
In Austin....I think they’d be ok with it
In South Carolina, they wouldn't give a d**n
There was a local place that made the perfect barbacoa quesadilla with spicy homemade BBQ sauce. I am still mourning their decision to close for good. It was heavenly, Papa. HEAVENLY
Now, you can make your own barbacoa quesadilla, which sounds fantastic, BTW. Just have some crema and salsa verde on the side for dipping that brother.
You can also seal the dutch over with masa instead of placing the paper. I haven't tried it with the paper yet, looks like a pretty good idea as well.
I'm telling ya. I've watched this video for 10 months and yesterday I made it. And not only was it EASY but it actually taste REALLY good. A crowd favorite easily at my next gathering.
I love going into the comments of Josh's Mexican food videos and seeing all the people saying "wtf this gringo nailed it"
He didn't though, this would make mediocre barbacoa at best with 4x the effort.
@@KCGG19 Wait, you think putting parchment in a dutch oven is 4x the effort of *digging a frickin hole and using it to roast an entire animal wrapped in agave leaves?!*
@@F3Ibane If we are being lazy, which is how most of us do it in the cities, crock pots and pressure pots are the way to go. He just made an extra complicated crockpot.
@@KCGG19 Yea - I don't know anything about how this is traditionally made but as soon as I saw what he was doing I was thinking, "Why not just use a crock pot?"
This "gringo" literally just threw every Mexican ingredients he had in his spice cabinet to make a Mexican spiced beef stew but decided to call it "barbacoa". This is the furthest thing from barbacoa I've ever seen... and what is it with the "Papa"?!?!? Cringe AF!! 🤣
Wonder if Papa will ever do an episode on reheating leftovers. It sounds simple but I'd love to know how to reheat what foods best from leftovers.
He did one already
Usual all you reheat it similarly to how it was cooked in the first place. Like you bake pizza, you try to refry French fries, steam rice, etc.
Sadly, oven & stove top is the best way for most things lol. But sometimes the microwave is ok. I use a cover with holes on the side. I microwave in increments. Stir, etc. Until it's at the temp I want.
This recipe made the best camping burritos. I made the barbacoa ahead. At camp we added the barbacoa, Pico de gallo, corn, cilantro, and cheese wrapped in foil and cooked on coals. Thank you for the delicious recipe.
I just pulled mine out of the oven after following your recipe and I’m BLOWN AWAY at how good this tastes.
Mine was just meh. Not a bunch of flavor. Rewatching to see if i did something wrong. Followed it to a T!
Me last night: "this is the last time you make a JW recipe. This takes too long and the dishes are brutal."
Papa: *drops new video, walks in room butt first, whips around so hair smacks his face* "no."
Don't talk to me! I am famous! Don't dislike my good good GOOD videos! Don't talk to me, dear jac
@@AxxLAfriku shut up pretty pls
What recipe did u make last night
Every time B-roll plays, an angel gets it's wings.
Change my mind.
Can't a strong claim i ded
Gets its wings and has sexy time with a unicorn.
you sound stupid as FUCK
@@RagingFireFart2000 Who hurt you?
@@alexandercanella4479 Good Mood’s and your stupid ass jokes
This brings back so many childhood memories with my family 😌
thank you Papa Josh
My Mexican mother-in-law used to get pork barbacoa whenever we visited on a weekend. She lived a bit south of San Antonio. She always went super early so she could get the best part -- the cheek and jowel meat. We made breakfast tacos of the barbacoa and hot sauce on fresh corn tortillas. Best. Thing. Ever.
so i'm gonna need josh to drop an EP comprised of _only_ 5-10 second clips of him singing words in falsetto
Yes absolutely. I agree. The singing is making these videos muy bueno.
Yesss
can you make a video about your sauces and all? they're really amazing but scattered everywhere and hard to find
Yes, a video about how to make balanced sauces? How to do it by feel, know the acids, fats, how much salt etc. would be super valuable!
Boutta make 100 accounts to like this comment
God this looks AMAZING! My husband is going to 🤤. Thanks for bringing the fun to learning new recipes! As always I love watching you’re techniques. Can you please add more tips like the 🧅 chopping in future videos?
Looks delicious! Definitely on my list of things to try to make at home.
he he he you had made one of Mexico's most traditional and emblematic dish simple! I'm still impressed with your knowledge of Mexican cuisine (humble compliment from a Mexican)
I literally love every single video of yours.....it's got everything......food, knowledge, funny stuff. love the channel:)
I'M SO PROUD OF YOU! La salsa is everything 💚🇲🇽💚
Love this method, an easier method is using the crockpot. I use round roast and cheek for the fat, season the meat. Add like 1/2 cup of water then set it on low and leave it for 6-8hrs. I like to leave it over night while I sleep.. should look the same as in the video. ☺️
There's a taqueria and bakery near me that makes tortas - my favorite is the Hawaiiana. Telera bread, refried beans, chipotle mayo, milanesa, salchicha, jamon, avocado, house pickled jalapenos, onions, tomatoes, lettuce and pineapple. Sandwich is so thicc that it takes two hands to hold but costs less than 8 dollars.
That sounds delicious
Where is this? Need to know :)
Josh always try to give the best detailed tutorial for us..... Even tho i'm not gonna cook.
Real talk: his recipes are amazing to try out. And they're actually really easy to follow along and get damn good results, even when you make adjustments. I hope one day you try one!
Great episode as uszh. Prolly gonna make all that this weekend, looks super tasty! Hey, thanks for stepping up the B-Roll! It's much more enjoyable to watch now. Keep it up guys!
Thank you for your take on this recipe! I'm making some right now. I added bacon ends because I had a very lean cut of meat and no oil to brown the meat. Best I could do at the moment. Waiting is the HARDEST part. Using corn hard shells, but again...thanks for making this video! I'll ask the next door neighbor what they think when it's done!
Arcmage
This is the WAY! Papa is secure now!
Papa😝
chef vs chef battle
*DE way
Perfect timing i just bought beef cheek two days before this came out, cant wait to try it
I did this in a slow cooker and it came out perfect! 6hrs on low,just be sure to get the sear on it at the beginning!
Dude, I'm mexican and I would bet my life that these tacos must be heavenly
Ps. the way you cut the onions is goals
😂 It´s okey Josh! not every Mexican family makes a hole in their backyard to cook a barbacoa or cochinita pibil jajajajaja .. as a Mexican from the North of México I approve this video!
Thanks for being respectful .. México respects you too :)
Cochinilla? COCHINILLA?
@@eduardom.530 jajajajaja no vi el horroroso error de dedo ahí ups.. gracias por hacerlo ver 😂
La gran mayoría jamás hace estas recetas tan tradicional pero pues siempre sale el wey "ni is barbacoa"
You probably aren’t Mexican but f you have to announce it.
@@theoutsiderspost4982 y este que? XD
I made this last night and it was fire 🔥 - thanks for the recipe
I made this recipe cut in half and with a chuck roast and it was absolutely 12/10!! I had no problem eating the leftovers over and over until they were gone 🤤 also the salsa was delicious also, already making this recipe again 😍🥹
Did you use only one type of meat?
when you realize joshua's food is more stylish than you
Well that hit home.
And I’m okay with that
1:32
"plumpness...." *deep voice* "plumpness?"
idk why but that one really got me 😂
I appreciate your variety of culture on your channel sir! I saw a while back how you made an Italian dish and now on this video a Hispanic dish all while keeping the authentic flavors!😋👏🏽👏🏽
Joshua, seriously love your recipes and your work.
love all your precise measurements with all the dif units
love the raunchy goofiness even when it’s cringy
keep up the good work, your recipes are great for someone like me,
an averagely skilled cook who wants a little challenge.
One thing I would say about this recipe is this,
while my beef cheeks were marbled, my brisket was definitely not,
and some parts of the meat were a little dry, but flavourful AF.
I made a note in my own notes,
Not trying to bash on this recipe, you definitely mentioned the marbled thing,
but for my fellow cooks make sure there’s fat in your cut or it’ll dry out with all that cooking.
All the best man, love your channel.
Could you do a video on Belgian leige waffles? With the sugar pearls? They are sooooooo good and my favorite place just closed down and I remember them putting a scoop of the richest and thicket cream I’ve ever had. It was heaven
As a french viewer I'm litteraly laughing so hard every time Josh says a word in french. And I love it.
This is bussin! I appreciate you so much for sharing. This meal is activating happy dances around the table 🤣. You've got a new sub! Sooooo goooooood.
I got some of these in LA with a slight twist they served it on 2 tacos with American cheese in-between was amazing
I use beef cheeks or tongue, throw them in a crock pot the night before with a piece of onion, garlic and bay leaves. Works great!!
That's what we do in South Texas 🔥
All the restaurants in my country were just closed as the Covid infections are rising. You've been helping alot to get us through this thing. Just saying thanks man. Stay safe.
That sucks. Where?
Here all restaurants are closed since 6 months, somewhat early November 2020 - at the beginning of the second wave. There is no end to it. At the moment they plan to reopen the restaurants, only for dining outside, maybe middle or end of May… when there are some left.
@@maybememories925 Trinidad and Tobago
@@maijah95 Stay safe!
I'm heading to buy the ingredients right now this looks amazing! 👌
I'm mexica and I'm very impressed with your barbacoa and your tortas. Wow great job
WASSUP EARLY GANG !!! SO GASOLINE !!
!!!yesss
Because I'm not famous like other singers that's why no one see my singing videos. Just see once❤..........
What’s good!?
We do be early
We hella early tf!
Im proud to say that i showed this to my mexican dad and he wasnt offended :)
Josh gets the mexican
Seal of Approval
My dad and mom said no : )
Yeah they don’t know what they are talking about.
I do this extremely similar I use cheek and a tongue, but I cook it outdoor on a charcoal grill with a bit of mesquite, that addition of smokiness makes this 100x better. Dutch oven all the way baybeee
Looks delicious definitely looking forward to cooking that in the future
Been looking for a Barbacoa recipe that reminds me of my childhood
I love barbacoa! Yum
The fast clap edit at 6:01 had me rolling. Also, Josh's singing is blowing these videos out of the water. Loving it. 💃👏👏👏
A slow-cooker will work just as well. Excess fat chunks can be removed once the barbacoa is cooked. I will try your idea about mixing brisket and cheek meat together. Sounds good.
TE-LAH-RRAAAAH 😂😂😂
Those tortas are a perfect hangover cure tho!
Pretty much every greasy Mexican food is. Lol! Chilaquiles, huevos rancheros, chorizo con papas, milanesas, menudo, siete mares, etc...
*After seeing Papa smash the garlic with his palm* Can we get a collab with Josh from GMM for that sweet sweet dual Josh palm heel strike action?!
I made this with 2lb sirloin and it was still very good. If you don’t make your own, I suggest getting some high quality beef stock.
The flavor to price ratio is off the charts. Better than most barbacoa/brisket tacos I’ve had in Texas. Made dinner for 4 with leftovers for another 4 meals…$20
Thanks Josh
As a Mexican brother you did an amazing job! Everything looks amazing and I tried your way and it tasted amazing well done
Happy Cinco de Mayo ! 🤠🎉
Josh what were you making fries for on BWB?
Made this using a pressure cooker to cut down the cooking time to 1 and a half hour, great recipe!
I cant wait to try this!! I usually get barbacoa tacos from the taco place near me but haven't been going to save money and cook at home more. I feel a too full to move moment in my near future!! Lol
I make my tacos almost exactly this way except I don't use any cumin and I don't shred the brisket just slice it off and fry it in butter before adding the salsa and enjoying.
"Don't be afraid of the fat". That's why I NEVER trim a whole brisket when I smoke it.
In south Texas they use the cow head (face meat) cooked in huge pots traditionally for Sunday morning breakfast,(everyone and their mother partakes) great hang over food!
Thank you 🙏 was waiting for this recipe
*GASP* Please don't tell me that was a store-bought tortilla! Are you ok? Do we need to send help?
Do you realize how hard it is to make a super thin tortilla without having full size tortillería equipment?
@@farticlesofconflatulation It's actually super easy, barely an inconvenience.
@@SimonVelazquez that was Tight
@@SimonVelazquez everyday tortilla presses can get you about 1/8” inch thick without tearing the masa. Tortillas like the ones you buy at any tortilleria in Mexico are much thinner and nearly impossible to make by hand without tearing or making funky shapes.
But here in central Texas we have HEB they make fresh tortillas for us. So good!!!
It’s “telera” sir lol
(You said “telarra”). Love you man, this barbacoa is not bad
All is forgiven, the man respects the cuisine!
Facts!!
i’m so happy that you cook these incredible meals
not bad i must say, ive eaten many of these growing up and this is damn near exact, love the torta version the best!
did he just say “salt to taste” while seasoning raw beef, like yea lick the raw beef and see if it needs more salt
you dont cook frequently dont you? otherwise you dumb
@@samboy7316 No he's right. People just say "salt to taste" now without really meaning it, but it's supposed to mean to salt and then taste, repeating until you get the amount you want.
@@good_beans no it means too salt the amount you want according to your taste buds, you dont "taste" it
@@hughmungus3822 Literally just google it and check any of the top results brother
Literally, it is incorrect. However, an experienced cook would look at that meat and know how much salt to add to get the result they desire. Then they could adjust after cooking, as Josh mentions. "Salt according to your preference" is more accurate but who wants to say that! lol.
Who doesn’t like soft, juicy, and tender meat that just dissolves in your mouth like cotton candy😩❤️
I've got tomatillos growing and I'll be making this and salsa verde come harvest. Can't wait.
That's hands down gotta be one of the BEST sandwiches of my life🙌🙌
“Sometimes you gotta smush your meat, it’s fine”
- Pappa Joshua
“Back to my meat... I mean your meat... I mean the meat we were cooking!”
Simplisafe rocks, and no I'm not paid by them or was given a free system. I've been with them for over a year with zero issues. Their customer service is just fantastic.
Now I have a new taco recipe to try!!! You got your video backwards though when it came to cutting up the meat.
Omg, you've outdone yourself! 1 in the morning and I need this in my mouth NOW!!!!
Haha I just read your comment at exactly 1 in the morning