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.
Course Main Course
Cuisine Mexican
Prep Time 25 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours25 minutesminutes
Servings 6Servings
Ingredients
Ingredients
2 1/2cupsbeef broth or water
8-106-7 sections of prepared banana leaves
1large sweet onionsliced into rings
oilgrapeseed oil or canola
salt and pepper
2 1/2poundsbeef cheek meat
1 1/2Cupadobo saucesee link below
You Will Also Need
1/2Red onionsliced thin
1/2CupCilantrochopped
3Serranossliced thin
Lime wedges
Red Taqueria-Style Salsasee link below
Red Chile Infused Corn Tortillassee link below
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.