Beef cheek barbacoa from Amá: A Modern Tex-Mex Kitchen (page 94) by Josef Centeno and Betty Hallock

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tía Carmen's flour tortillas

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hirsheys on July 19, 2021

    Made this tonight using chuck roast, rather than beef cheeks (hard to source). Also used the instant pot to speed the process - high pressure at about 50-60 mins works (I started with 45 mins, then added another 5 after checking it.) Anyway, this was tasty, but we all still preferred the birria from this book made with book. All three braised meat dishes (birria, barbacoa, and carne guisado) are delicious and different from each other.

  • Frenchfoodie on May 24, 2020

    Having sourced the right chillis and followed the recipe to the letter I felt this was ok but lacking in flavour. I’ve reduced the sauce down and simmered the meat in it a bit longer, here’s hoping that works.

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