Barbacoa is a term that refers to both a style of cooking in Mexican and Caribbean cuisine as well as a specific type of dish prepared in that style. There is a common misconception that barbacoa is simply another word for barbecue, but this is not true. Cooking meat in a pit in the ground with a container of water, causing the heat that is roasting the meat to be very damp and making the meat moist, is an authentic barbacoa preparation. The head of a cow, lightly spiced and cooked whole — with the eyes, cheeks, and tongue — for hours until tender and the fat has just begun to render, is the most cooked dish that is truly barbacoa. Instead of a cow’s head, traditional meats such as pork or beef are used in some areas.
Barbacoa is cooked in a pit dug several feet into the ground. To add a smoky flavor, hot coals are placed in the bottom, sometimes with soaked wood chips. Allow the coals to burn for several hours, or until they begin to smolder. On top of the coals, a large pot of water is placed, and a rack is placed over or beside the pot.
The meat that will be cooked is then prepared. The meat is traditionally not marinated or left to sit with a dry rub; instead, it is seasoned just before being placed in the pit. Seasonings like salt and pepper are commonly used, but rosemary, thyme, and garlic powder are also common. If banana leaves aren’t available, the meat is wrapped in foil, which can also be used.
The wrapped meat is grilled, and the fire pit is covered. The entire procedure can take anywhere from 12 to 20 hours or more, depending on the size of the cow’s head. Depending on how the pit is set up, it can be checked every few hours to make sure the liquid in the pot hasn’t completely dried up, and more liquid can be added as needed.
The finished barbacoa is removed from the grill, unwrapped, and shredded into small pieces. The meat is usually served over rice or wrapped in tortillas as a taco. Meat is frequently served with sauces such as chili sauce or salsa. On standard grills, the cooking method can be replicated by using a pan of water and keeping the lid closed throughout the process.