Discover a South Texas tradition that unites families and friends on weekend mornings. This Special Barbacoa recipe blends cachete (cheek meat) with lengua (tongue), creating a cultural delicacy that is revered for its succulent and rich flavors. Perfect for tacos and communal gatherings, this slow-cooked masterpiece will become a staple for your festive brunches.
Ingredients:
- 8 pounds cachete (beef cheek meat)
- 1 whole lengua (beef tongue)
- 1 garlic clove
- 1 bay leaf
- Salt, pepper, garlic powder (to taste)
- 1 cup beef broth (optional)
- Homemade salsa (for serving)
- Corn tortillas (for serving)
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Prep Time: 20 minutes
Cook Time: 6-7 hours
Total Time: ~7 hours 20 minutes
Equipment: Oven, roasting pan or heavy-duty baking dish, aluminum foil
Serving: Varies depending on usage
Instructions:
1. Preheat your oven to 250°F (120°C) to ensure a low and slow cooking process.
2. Prepare the beef cachete by removing it from the packaging and drying off any excess liquid. Trim any large chunks of fat, although some fat is desirable for flavor and tenderness.
3. If using beef broth, pour it into the base of the roasting pan. This will add an additional beefy flavor and aid in keeping the meat moist.
4. Lay the dried cachete in the pan, seasoning lightly with a blend of salt, pepper, and garlic powder. A light seasoning is recommended to let the natural flavors of the meat shine.
5. Add the bay leaf and garlic clove to the pan amongst the meat.
6. For the lengua, trim and cut it into chunks to facilitate faster cooking. If preferred, the skin can be removed after cooking, which is easier and minimizes meat wastage.
7. Place the lengua pieces into the pan with the cachete. Ensure all the meat is well positioned in the pan and in the broth if using.
8. Cover the roasting pan tightly with aluminum foil to retain moisture and heat.
9. Slow-cook in the preheated oven for approximately 6 to 7 hours, until the meat is fork-tender.
10. Halfway through the cooking process, it's recommended to flip the meat to ensure even cooking. Re-cover with foil before returning to the oven.
11. Once tender, remove from the oven and let rest briefly. Shred the meat finely for serving.
12. Serve the barbacoa in warm corn tortillas topped with homemade salsa. Accompany this meal with pan dulce and a warm cafecito for the ultimate South Texas breakfast experience.
Cooking Tips:
- Don't rush the cooking; low and slow is the secret to perfect barbacoa.
- Salt the meat lightly before cooking and adjust to taste when making tacos.
- When handling the tongue, remember it's easier to peel post-cooking.
- For an authentic touch, accompany your barbacoa with a homemade salsa.
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This recipe is brought to you by ArnieTex. For more traditional recipes and cooking secrets, visit their YouTube channel at https://www.youtube.com/@ArnieTex.
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