I wouldn’t necessarily call this Barbacoa Beef authentic Mexican, but it has the same flavor and feel. At least it’s a better knock off than an old family recipe that my mom was forced to eat once a week as a child. Her mom used to make this stuff called “Enchilada Loaf.” It involved ground beef, lots of velveeta, cinnamon, cheese, and fritos, all dumped in a casserole dish. I’m not sure how my mom lived to tell the tale.
This Barbacoa Beef, on the other hand, is sooooo good. Eric asked me what I wanted him to cook me for Mother’s Day and I said I wanted this, so I guess you could say it’s one of my favorite meals. You can do pretty much anything you want with this amazing-tasting meat. Tacos, burritos, even top a salad. I like to serve it with Corn Salsa (recipe coming soon!), rice, and top it off with some queso fresco. You pretty much can’t go wrong with this meat, no matter how you serve it. Enjoy!
