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La Piña en la Cocina

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Beef~Res » Barbacoa Adobada(Adobo Beef Barbacoa)

Barbacoa Adobada(Adobo Beef Barbacoa)

February 15, 20182 Comments

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When I get the craving for barbacoa beef tacos, I pick one whole day just to prepare these tacos! Sure I could take some short cuts to prepare barbacoa and be eating tacos in an hour. But, that just won’t be as satisfying. If I am going to enjoy the tacos that I grew up with, I must have good corn tortillas, a homemade spicy salsa and fresh garnishes.

Most days I will prepare the beef in my pressure cooker. It’s ready in no time! But there are somedays when I want to venture out of my comfort zone and try something different. My favorite cut of beef to use for barbacoa is beef cheek. Lucky for me it is available at one of the local markets now. This cooking method was inspired by chef Pati Jinich. I enjoy her videos and her style of cooking. 

How To Prepare Adobo? Click onto THIS ADOBO RECIPE . RED CHILE INFUSED TORTILLAS RECIPE available here!

Spicy Taqueria-Style Salsa! Click RIGHT HERE!!

Barbacoa Adobada(Adobo Beef Barbacoa)

This low and low adobo beef barbacoa wrapped in banana leaves is a homecook’s version. My family came from the northern part of Mexico, where beef cheek or head is popular. In many regions of Mexico they prefer lamb or goat.
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Course: Main Course
Cuisine: Mexican
Prep Time: 25 minutes minutes
Cook Time: 4 hours hours
Total Time: 4 hours hours 25 minutes minutes
Servings: 6 Servings

Ingredients

Ingredients

  • 2 1/2 cups beef broth or water
  • 8-10 6-7 sections of prepared banana leaves
  • 1 large sweet onion sliced into rings
  • oil grapeseed oil or canola
  • salt and pepper
  • 2 1/2 pounds beef cheek meat
  • 1 1/2 Cup adobo sauce see link at top of the post

You Will Also Need

  • 1/2 Red onion sliced thin
  • 1/2 Cup Cilantro chopped
  • 3 Serranos sliced thin
  • Lime wedges

Instructions

Directions

  • Preheat oven to 350 degrees F.
  • To the bottom of the oven proof pot add 2 1/2 cups of beef broth or water. Layer the prepared banana leaves in a criss cross pattern. Make sure they are long enough sections so it will cover the beef. The sections shouls be at least 12X16 inches
  • Add the sliced onions next. Drizzle with oil and season with salt and pepper.
  • Seasonthe beef lightly with salt and pepper and transfer to the prepared pot.
  • Pour the adobo sauce evenly over the top of beef, making sure it’s covered on all sides. Add some avocado leaves on top. Fold the banana leaves in so the cover the beef completely.
  • Cover pot tightly with heavy aluminum foil paper, then cover with lid. Place in oven and roast for 3 1/2 -4 hours or until barbacoa pulls apart easily with fork. Remove from oven and let rest for 20 minutes before serving. Serve with warm tortillas, salsa and fresh garnishes.

Notes

Beef chuck roast or brisket will work for this recipe as well.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

 

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Filed Under: Beef~Res, Tacos, Traditional Mexican Recipes Tagged With: Barbacoa de Res, Beef Cheek, Tacos, Traditional Mexican Recipes

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Comments

  1. Vince Reich

    February 15, 2018 at 11:20 pm

    Pinning From Pinterest hasn’t been working since your change on your site so I’m not able to pass on your good recipes, wish you would fix it.

    Reply
    • Sonia

      February 16, 2018 at 7:51 am

      I am so sorry Vince. I have not been able to resolve this issue with Pinterest. I am still waiting for them to reply after several attempts. If you go to my Pinterest board La Piña en La Cocina, I managed to add my new pins there after many steps. You can repin from my board the newest recipes. It’s very frustrating to say the least. 🙁

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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