Anyone have a recipe for it? I am not talking about what some folks call barbacoa,I want the real stuff. Nothing but meat,in a tortilla with cilantro and onion. Cheese and some gnarly hot green hot sauce.

I don't know how authentic it is, but I like to season a brisket with cumin, Mexican oregano, salt and pepper. I brown it in a large dutch oven. After the brisket is browned, I take it out and brown onions, lots of garlic, poblanos and a serrano. I throw in a chipotle with some of the adobo sauce, some tomato paste and a little stock. Throw the brisket back in to the sauce. You don't want to put too much stock in, just enough to go a quarter up the side of the brisket. Let it come to a boil and throw it in the oven for about 4 or 5 hours, or till tender. It makes amazing brisket tacos.

I grab a large brisket and just put paprika, cumin, Mexican oregano, garlic powder and plenty of salt, pepper, and seasoned salt and smoke it real slow for about 8-10 hours until the meat just falls apart. Throw some cilantro and lime and maybe some pickled jicima and go to town. There is a recipe on-line somewhere that does something with a brown paper bag that most of my friends swear by but they still come over to eat my stuff. Go figure.

I found the paper bag recipe. Haven't tried it yet. But,it sounds like what I am after. The place where I first ate it is in San ANgelo. They will not share any part of the recipe,or even the cooking process. I do know they either boiled it really slow,or used a pressure cooker. I also found a recipe using an electric water smoker. Gotta figure that one out.

Here's a link to Rick Bayless' recipe. I've never tried it but when it comes to authentic Mexican, this guy knows his stuff.

http://www.foodnetwork.com/recipes/my-co...cipe/index.html

I do like me some Rick Bayless but I do find that he tends to use hard to find ingredients and his flavors are usually too authentic for the American palate. I don't mind it though. I love me some food and don't care where it comes from.

Cow cheek meat, wrap tightly in aluminum foil with some chopped onions, and then bake in the oven at 300 for a few hours until its falling apart.

I know the HEB in Ennis has cheek meat in the fresh meats isle.

btw, serve with some fresh chopped cilantro and onion... maybe with a little sprinkling of lime juice.

Aww Yeah.

Some many good taqueria's around that do the work for ya and cheap. Hard for me to justify cooking it myself.

Me do love me some barbacoa, lengue and menudo!

BTW, avoid the menudo at Palomino Ranch in Arlington... smelled like dish soap... and didn't taste much better.

Nasty.

oh ya !!! cant it with a stick.. had sum from taco cabana and it was gooddddddddddd!!!!!

I can see that. Glad to find someone else who likes him though. He has such passion for his dishes.

Good tip! I haven't seen cheek meat in the stores around me. I think I need to go to different stores.

You're not gonna find it at Albertsons or Kroger. You may want to check out a butcher's shop and ask. They may give you a good deal.

Just a thought

carnival near bachman lake always has cow heads for sale, most latin food stores should have it though

Just picked up some cheek meat last night. I couldn't take it any more... Gonna get that going tonight so we'll have breakfast tacos all week long.

Mmmmm barbacoa.