As we venture into other varieties of BBQ we begin to see to that it’s not all prepared and regarded the same way. In some cultures BBQ means kissed by fire while in others it simply means cooked with the heat from live fire. Either way you see it we all must agree to love the art of cooking with live fire. Barbacoa is a multi-angle BBQ endeavor. You get an equal mix of low and slow, campfire cooking and a tasty treat once it’s all said and done!
Extra Virgin Olive Oil
Smofried Barbacoa Rub
Chipotles In Adobo
Corn on the Cob
1. Begin by covering the chuck roast with extra virgin olive oil.
2. Next cover the chuck roast with Smofried Barbacoa Rub.
3. Line a cast iron dutch oven with two to three banana leaves.
4. Place the chuck roast into the dutch oven then pour three 12 ounce beers over top along with four tablespoons of fish sauce.
5. Allow the chuck roast to marinate in the beer and rub while you start a hot fire.
6. Once the fire is hot, suspend the cast iron dutch oven over top of the fire.
7. Allow the chuck roast to cook for up to six hours depending on the level of heat. Adjust the distance from the fire to control the heat.
8. Add one 12 ounce beer once every hour and a half, or upon need.
9. Once the chuck roast has cooked to the point that it’s somewhat easy to shred remove it from the fire and shred the beef using two forks.
10. Once the chuck roast is shredded add in an additional beer along with more Smofried Barbacoa Rub, juice from one lime and a half a can of chipotles in adobo.
11. Mix all of the ingredients into the shredded barbacoa then cover the dutch oven with the lid and return to the fire for one more hour.
12. While the barbacoa is finishing up, chop the fresh cilantro and red onion.
13. Place two to four ears of corn directly over the hot coals, and turn them every 45 seconds to one minute.
14. Once there is a noticeable char on the husk of the corn remove them from the fire and set aside for a few minutes so they can cool.
15. Once the corn has cooled remove the husk and slice the corn kernels from the cob.
16. Remove the dutch oven from the fire and set it aside for a few minutes so that it may cool.
17. Warm flour tortillas then add the desired amount of barbacoa before topping them with the chopped cilantro, red onion and grilled corn.
18. Top the barbacoa tacos with cojita cheese and ENJOY!