When I hear the word barbecue I think of a hot tortilla stuffed with tender meat, with onion, cilantro, sauce and lemon. This is the image I have from my childhood. Barbecue is one of those delicious Mexican foods that are usually served at family parties, although many Mexicans like to have tacos every day.
So you can imagine what I thought when on one occasion some friends in the United States asked me if barbecue was the same as BBQ (which, if you live in the USA you know it means to roast or grilled meat), to which I quickly replied, Not at all! Unfortunately, many people have this impression, so today I want to tell you a little about this delicious meat that literally melts in your mouth. The Mexican barbecue is stewed meat in such a way that when cooked it is very tender, and it is very easily cut. The traditional thing is to make it of lamb or goat, but also you can find it of res.
The process for making it varies depending on the particular interest and quantity you are going to cook, whether large for a party, or taqueria, or less for a family meal at home.
A business dedicated to cooking barbecue for wholesale, for example, may have underground ovens covered with maguey leaves where the meat is deposited and allowed to cook. In Mexico, you can see that these ovens are also very close to the trails (or butchers) which ensures that the meat is as fresh as possible.
If instead, you want to barbecue in your house, you will only need the meat and the condiments of your preference and a steamer. The meat, as Gustavo tells me a butcher and knows everything about barbecue and carnitas (another delicious traditional meat of Mexico), is placed directly in the grill base of the steamer, which will protect the meat from the water that is used for cooking.
In addition to the difference in the meat, there are varieties depending on the condiments that are used to cook it, the most popular are the natural (cooked only with salt), enchilada, with herbs of smell and with chipotle.
Traditionally in Mexico, it is served in two forms, watery or dry. When it is watery, it is served in the consomme or juice of the meat, a touch of sauce, and lemon finishes the delicious and comforting saucer. Dry is when well served as stew accompanied by rice, beans, guacamole, and tortillas. Or in tacos.
As I told you at the beginning, many have been the parties of my family in which large tables are full of casseroles with rice, beans, barbecue, and condiments for tacos like onion, cilantro, and a variety of sauces of all colors.
Prepare a taco, add a little lemon and salt and you’ll be trying a Mexican dish you’ll never forget.
And have you not yet tried it? try it right now 🙂