WILBREAD

Ingredients

Barbacoa

• 1 Beef Tongue

• 2 kg/4.4 lb Pounds Beef Cheeks

• 2 Banana Leaves

• 1 Onion

• 1 Garlic Head

• 4 Bay Leaves

• 10 Cloves

• 1/2 Tbsp Coriander Seeds

• 1/2 Tbsp Cumin

• 1 Beer

• 2 Cups Water

• Salt

• Pepper

Toppings

• 1/2 kg / 1.1 lb Corn Tortillas (See our Corn Tortillas recipe)
• 1 White Onion
• 1 Bunch of Cilantro
• 2 Limes
• 6 Tomatillos
• 6 Cloves of Garlic
• 1 Jalapeno/Serrano Pepper
• 5 Roma Tomatoes
• 5 Tree Chillies
• 1 Tbsp Dry Oregano
• Pepper
• Salt

Equipment

• Dutch Oven
• Meat Cleaver Knife
• Cutting Board
• Kitchen Tongs
• Strainer
• Small Bowls or Serving Platter
• Spoons or Small Tongs
• Medium Pot
• Slotted Spoon
• Ladle
• Food Processor/Blender

Instructions

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1. Preheat the oven to 330°F/165°C.

2. Soften the banana leaves by boiling them for 5-10 minutes or passing them over a flame until they are soft and pliable. Then, use them to cover your Dutch Oven.
I thawed my frozen banana leaves overnight in the fridge. There's no need to soften them further.

3. Season the meat evenly with salt and pepper, making sure to cover every nook and cranny.

4. After seasoning the meat, place it in the Dutch oven along with the rest of the ingredients. I chopped the onion into medium-sized pieces and halved the garlic head.

1 Small Onion
1 Garlic Head
4 Bay Leaves
10 Cloves
1/2 Tbsp Coriander Seeds
1/2 Tbsp Cumin
1 Beer
2 Cups Water

5. Bake the meat until it is tender enough to easily fall apart, about 7-8 hours.

6. Peel the outer layer off of the beef tongue.

7. At this point, you have the option to either chop the barbacoa or shred it using two forks.

8. Strain some of the barbacoa broth and add it back to keep it juicy.

9. For the barbacoa toppings, dice the onion and tomatoes, finely chop the cilantro, and cut the limes.

10. For the green salsa, bring water to a boil in a medium pot over medium-high heat. Add the onion, garlic, and fresh chile pepper (serrano or jalapeño), and let it simmer for about 10 minutes, or until the veggies are soft. Add the tomatillos and let them simmer for another 3 to 5 minutes, just until they change from bright green to a pale green. Blend the cooked veggies with the cilantro, then season with salt and pepper to taste. Adjust the consistency with a little of the cooking water if needed. I added 1/2 cup of water.

11. For the red salsa, bring water to a boil in a medium pot over medium-high heat. Add the tomatoes, onion, garlic, and dried chiles de árbol. Reduce to medium heat and cook for about 10 minutes, or until everything is soft. Blend the veggies, add the dried oregano, and season with salt and pepper to taste. Adjust the consistency with a bit of the cooking water. I added 1/2 cup of water.

12. Heat the tortillas and wrap them in foil and a kitchen towel as soon as they come off the griddle to keep them soft.
(See our Corn Tortillas recipe)

Enjoy!

Tips:

Barbacoa lasts about 5 days in the fridge or up to 3 months in the freezer.

If you don't have a Dutch oven, you can still make barbacoa by using a ceramic or glass dish that is oven-safe and covering it with foil.

Reheat the barbacoa with some of its broth in a skillet over low-medium heat or you can microwave the barbacoa for 1-2 minutes, stirring once halfway through.