Tacos de Barbacoa from Hidalgo are a quintessential Mexican dish that showcases the region’s deep-rooted tradition of slow-cooking meat to perfection. In Hidalgo, barbacoa is typically made with lamb or goat, wrapped in maguey (agave) leaves, and cooked in an underground pit lined with hot stones, a method that imparts a smoky, earthy flavor. The meat is seasoned with a blend of spices and chiles, resulting in tender, succulent pieces that are often served on warm corn tortillas with a rich consommé (broth) on the side. Topped with fresh cilantro, onions, and a squeeze of lime, these tacos are a celebration of Hidalgo’s rustic, communal cooking style, often enjoyed during special occasions and family gatherings.
Ingredients (Serves 6-8)
For the Barbacoa:
- 4 lbs (1.8 kg) lamb shoulder or goat (bone-in preferred, cut into large chunks)
- 4-6 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 4 garlic cloves, peeled
- 1 medium white onion, quartered
- 1 tbsp coarse sea salt (adjust to taste)
- 1 tsp black peppercorns
- 1 tsp cumin seeds
- 1 tsp dried Mexican oregano
- 4 whole cloves
- 2 bay leaves
- 1 cinnamon stick (about 2 inches)
- 1/2 cup white vinegar
- 2 cups water or beef broth (for steaming)
- 4-6 maguey (agave) leaves (optional, for authenticity; banana leaves can be substituted)
- 1 large piece of foil or a heavy lid for sealing
For the Consommé:
- Drippings from the cooked meat
- 2 cups beef or chicken broth
- 1 cup cooked chickpeas (optional, traditional in Hidalgo)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp dried Mexican oregano
- Salt to taste
For Serving:
- 16-20 small corn tortillas
- 1 cup finely chopped white onion
- 1 cup chopped fresh cilantro
- 2-3 limes, cut into wedges
- Salsa verde or salsa roja (optional)
- Optional: sliced radishes, avocado, or pickled jalapeños
Equipment:
- Large roasting pan or Dutch oven (if not using a pit)
- Blender or food processor
- Large pot (for steaming or pit-style cooking)
- Tongs
- Cheesecloth or fine mesh strainer (for consommé)
- Tortilla warmer or clean kitchen towel
Step-by-Step Recipe
Step 1: Prepare the Chiles for the Marinade
- Heat a dry skillet over medium heat. Toast the guajillo and ancho chiles for 1-2 minutes on each side until fragrant but not burnt. This enhances their flavor.
- Transfer the toasted chiles to a bowl, cover with hot water, and soak for 20 minutes until softened.
Step 2: Make the Marinade
- Drain the softened chiles and place them in a blender. Add garlic, onion, salt, black peppercorns, cumin seeds, oregano, cloves, and white vinegar. Blend into a smooth paste, adding a little water (2-3 tbsp) if needed to help the blending process.
Step 3: Marinate the Meat
- Place the lamb or goat chunks in a large bowl. Rub the chile marinade all over the meat, ensuring it’s evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let the flavors penetrate the meat.
Step 4: Prepare for Cooking (Traditional Pit or Oven Method)
- Traditional Pit (Optional): If you have access to an outdoor space, dig a pit about 3 feet deep and 2 feet wide. Line it with stones and build a fire to heat the stones for 2-3 hours until they’re very hot. If using this method, proceed to wrap the meat in maguey leaves.
- Oven Method (More Common): Preheat your oven to 300°F (150°C). Line a large roasting pan or Dutch oven with maguey leaves (or banana leaves) to mimic the traditional method. If you don’t have leaves, you can skip this step, but it adds an authentic earthy flavor.
Step 5: Assemble the Meat for Cooking
- Place the marinated meat in the center of the maguey leaves (if using). Add the bay leaves and cinnamon stick on top. Pour 2 cups of water or beef broth around the meat to create steam during cooking.
- Fold the leaves over the meat to create a sealed packet. If not using leaves, simply place the meat in the pan, add the broth, bay leaves, and cinnamon stick, and cover tightly with foil or a heavy lid to trap the steam.
Step 6: Cook the Barbacoa
- Pit Method: Place the wrapped meat packet into the heated pit on top of the hot stones. Cover with more leaves, then bury with soil to seal in the heat. Cook for 6-8 hours until the meat is fall-apart tender.
- Oven Method: Place the covered roasting pan or Dutch oven in the preheated oven. Cook for 4-5 hours, checking occasionally to ensure there’s enough liquid for steaming (add more water or broth if needed). The meat should be tender and easily shred with a fork.
Step 7: Check the Meat and Collect Drippings
- Once cooked, carefully remove the meat from the pit or oven. Unwrap the leaves (if used) and transfer the meat to a cutting board. Reserve the drippings in the pan for the consommé.
- Shred the meat using two forks, discarding any bones or excess fat. The meat should be juicy and tender with a deep, smoky flavor.
Step 8: Make the Consommé
- In a medium pot, combine the reserved drippings with 2 cups of beef or chicken broth. Add the chopped onion, minced garlic, oregano, and chickpeas (if using). Simmer over medium heat for 15 minutes to meld the flavors.
- Strain the consommé through a cheesecloth or fine mesh strainer into a serving bowl. Season with salt to taste. Keep warm.
Step 9: Warm the Tortillas
- Heat a comal or skillet over medium heat. Warm the corn tortillas for about 30 seconds on each side until soft and pliable. Stack them in a tortilla warmer or wrap them in a clean kitchen towel to keep warm.
Step 10: Assemble the Tacos
- Place a portion of shredded barbacoa onto each warm tortilla. Top with chopped white onion and fresh cilantro. Add any optional toppings like radishes or salsa if desired.
Step 11: Serve
- Serve the tacos immediately with lime wedges on the side for squeezing. Offer the warm consommé in small bowls for dipping or sipping alongside the tacos. The consommé is a traditional accompaniment in Hidalgo, adding a rich, savory depth to the meal.
Tips for Success:
- Maguey Leaves: These are traditional and add a unique flavor, but banana leaves are a good substitute if maguey is unavailable. If using neither, the dish will still be delicious.
- Pit Cooking: The underground pit method is labor-intensive but yields an authentic smoky flavor. If using an oven, you can add a few drops of liquid smoke to the marinade for a similar effect.
- Consommé Variations: In Hidalgo, the consommé often includes chickpeas, but you can omit them or add other ingredients like diced potatoes or carrots for variety.
- Storage: Leftover barbacoa can be stored in an airtight container in the fridge for up to 4 days or frozen for 3 months. Reheat gently with some of the consommé to keep it moist.
Enjoy your authentic Hidalgo-style Tacos de Barbacoa, a dish that brings the flavors of tradition and community to your table!
