Barbacoa and Friends

Barbacoa is the star of this class! Hailing from Central Mexico, barbacoa is the OG Mexican BBQ, traditionally cooked overnight in a hole in the ground surrounded by hot rocks until tender. These days, you might find barbacoa on select Mexican restaurant menus as a weekend special, primarily due to the long and slow simmering that yields the tempting, tender meat. 

With Annelies’s guidance, you and fellow students will make a juicy, flavorful barbacoa two ways: slow-cooked shredded beef is an irresistible taco filling, but so is mushroom barbacoa, spiced and succulent. You will make homemade corn tortillas and flour tortillas to tuck those fillings into, plus two kinds of sauce, working with chile guajillo for a zesty BBQ sauce and chile pasilla for salsa. We’ll add grilled veggies to balance the mix-and-match meal that will get you ready for summer gatherings. You’ll have the confidence to make barbacoa at home, no ground pit needed!

MENU

Barbacoa

Mushroom Barbacoa

Guajillo Chile BBQ Sauce

Pasilla Salsa

Roasted Vegetables

Flour Tortillas

Corn Tortillas

Allergens: Dairy, Wheat. Concerns? Email info@18reasons.org.

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