RANCH FOOD & FODDER by Deanna Dickson McCall
Barbacoa
W
hen I was a kid some of the ranches would cook a whole bull or cow head overnight in a pit in the ground, with certain seasonings. Of course, it was always done following a butchering. This was usually done for a branding or wedding, or some kind of event when there was a big bunch of people to feed. The whole head had the hide still on but was cleaned up on the inside. It was called Barbacoa, and Barbacoa can vary with the region. Some areas use sheep or goat heads. Sometimes you will see beef cheek meat cut from a beef’s head labeled as Barbacoa in the grocery store. I was told the reason the hide was left on was to keep the moisture in the meat. It was aways removed when it came up out of the pit, along with the eyes and other parts that weren’t considered good by most Angelos. My family did eat brains, but they were scrambled with eggs, and not from a roasted head.
The seasoning for this was unique, a meat, then brown in the oil in a Dutch oven savory, sweet and spicy blend of spices. I now until well browned. Leave the meat in the use pot roast or stew meat, or a combination pan or place the meat in a crock pot. If of the two to make this easier style of Barba- removing to a crock pot, make sure you get coa. It is another great way to use those all the fat and browned bits into the crockpot. packages of stew meat or pot roasts in your This adds a lot of flavor. Add all the other freezer. I usually make it in a crockpot, or ingredients, cover and cook all day. You cast-iron Dutch oven, on top of the stove or really cannot over cook this. in the stove’s oven. We enjoy this the way it Remove the meat and allow to rest at least was served when I was a kid, in a flour tor- 15 minutes. Save the broth. Shred the meat tilla topped with the savory sauce. Leftover with 2 forks or chop it into bite size pieces. meat also makes good tacos. Return the meat to the broth and taste to see if seasoning adjustments are called for. Barbacoa Depending on the beef broth or bullion used, Ingredients: you will need to check on the salt. You may 4 lbs of beef stew meat, or pot roast want more spice or more cinnamon. You can 4 TBS of cooking oil place the meat in the refrigerator to use the 4 TBS of flour next day or serve it now. 1 onion chopped I serve this by placing a warm flour tor1 can of chipotle peppers in sauce tilla on a plate. I then use a slotted spoon to 2 dried Guajillo peppers, scraped, seeded get the meat and cover half of the tortilla 4 cloves of garlic, chopped fine with the meat. Fold the tortilla over the meat, 1 TBS of ground cumin and then cover the tortilla with the broth. 1 TBS of ground oregano Add a dollop of sour cream or yogurt to the 1 tsp of ground cinnamon or to taste top, and some sliced avocado or guacamole 2 cups of beef broth if you like and serve. Cheese can also be Juice of 1 lime sprinkled on, Monterey Jack is a favorite. Let Black pepper stand a few minutes before serving. We eat pinto beans and a green salad with Directions: this. Lightly salt and pepper and then flour the
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Hooper attle Company
Registered Herefords & Black Angus • www.hoopercattlecompany.com
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Angus = X s d r o f e r e H or erefords Angus XeqH l ua ers y d Bal Gltestt resu or Hybrid Vig
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Cattle Bred for OPTIMUM GENETIC Performance
BULLS & HEIFERS FOR SALE PRIVATE TREATY AT THE RANCH Range Raised, Rock Footed at 7600 Ft. Elevation
STEVE & DEBBIE HOOPER · 575/773-4535 · FAX 575/773-4583 276 HOOPER RANCH ROAD, QUEMADO, NM 87829 OCTOBER 2022
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