How To Make The Best Mexican Barbacoa Feast on the Grill

Good day, gentlemen. It is I, Jl Surjan, your companion in the pursuit of the finer things in life. It’s a sunny afternoon, the bourbon is beckoning, and the scent of smoldering hardwood is filling the air. Today, we’re leaving the fast-paced world behind and embracing the art of slow living by making a Mexican Barbacoa Feast on the grill.

One of the sublime pleasures of a slow-paced lifestyle is the ritual of preparing a meal from scratch, and not just any meal – a barbacoa feast. The word “barbacoa” is said to be the origin of the term “barbecue”. It’s a cooking method with roots in the Caribbean, later adopted in Mexico. The idea is simple but profound: slow-cook meat until it is tender enough to fall apart under the weight of its own deliciousness.

But of course, what would a feast be without sides? To accompany our main dish, we will craft Mexican grilled corn, fluffy Mexican rice, and delightful diced and sautéed potatoes. Each of these dishes, in their own right, reflects our appreciation for the refined, the luxurious, and the slow-paced.

Let’s dive in, gentlemen.

Barbacoa: The Star of the Show

Ingredients:

• 4 pounds of beef chuck roast
• 5 dried Guajillo peppers
• 3 dried Ancho peppers
• 4 cloves of garlic
• 1 large white onion, chopped
• 1/4 cup of apple cider vinegar
• Juice of 2 limes
• 1 tablespoon of ground cumin
• 1 tablespoon of dried oregano
• Salt and pepper to taste
• Water
• 2 bay leaves

Instructions:

1. Start by rehydrating the dried Guajillo and Ancho peppers. Remove the seeds and stems, then place them in a bowl. Pour boiling water over the peppers and let them soak for about 30 minutes.
2. While the peppers are soaking, season the beef chuck roast generously with salt and pepper. Fire up your grill or smoker and sear the beef on all sides until browned.
3. In a blender, combine the rehydrated peppers, garlic, chopped onion, apple cider vinegar, lime juice, cumin, oregano, and about a cup of the pepper soaking water. Blend until you have a smooth paste.
4. Smother the seared beef in the pepper paste, ensuring it is well coated.
5. Place the meat in a sturdy pot or dutch oven with the bay leaves. If you’re using a grill, set it up for indirect grilling. If you’re using a smoker, just place the pot in there.
6. Cook low and slow. Aim for a temperature around 275°F. This cooking process should take about 6-8 hours. Check occasionally, adding water if necessary to keep it from drying out.
7. The barbacoa is ready when it’s fall-apart tender. Shred the meat and mix it with the juices left in the pot.

Mexican Grilled Corn: The Perfect Companion

Ingredients:

• 4 ears of fresh corn, husks and silks removed
• 1/4 cup of mayonnaise
• 1/4 cup of sour cream
• 1/2 cup of finely crumbled Cotija cheese
• 1/2 teaspoon of Ancho chili powder
• 1/4 teaspoon of smoked paprika
• 1/4 teaspoon of ground cumin
• 1 lime, cut into wedges

Instructions:

1. Fire up your grill. You’re looking for medium-high heat.
2. Grill the corn, turning occasionally, until it’s cooked through and charred in spots. This should take about 10 minutes.
3. While the corn is grilling, combine the mayonnaise, sour cream, spices, and half of the Cotija cheese in a bowl.
4. When the corn is ready, let it cool for a moment, then slather each ear with the creamy mixture.
5. Sprinkle the rest of the Cotija cheese on top, then serve with lime wedges on the side.

Fluffy Mexican Rice: The Comforting Side

Ingredients:

• 1 cup of long-grain white rice
• 2 cups of chicken broth
• 1 medium tomato, quartered
• 1/4 of a large white onion
• 2 cloves of garlic
• 1 tablespoon of tomato paste
• 1/2 teaspoon of salt
• 1/4 cup of chopped cilantro
• 2 tablespoons of vegetable oil

Instructions:

1. Rinse the rice under cold water until the water runs clear.
2. In a blender, combine the tomato, onion, garlic, tomato paste, and chicken broth. Blend until smooth.
3. In a saucepan, heat the vegetable oil over medium heat. Add the rice and cook, stirring frequently, until it is golden and toasted.
4. Pour the blended tomato mixture over the rice, add the salt, and stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed.
6. Fluff the rice with a fork, then stir in the chopped cilantro before serving.

Mexican Diced and Sautéed Potatoes: The Irresistible Addition

Ingredients:

• 4 medium potatoes, diced
• 1/4 of a large white onion, diced
• 1 bell pepper, diced
• 2 cloves of garlic, minced
• 1 jalapeño, minced (optional)
• 2 tablespoons of vegetable oil
• Salt and pepper to taste

Instructions:

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the diced potatoes, season with salt and pepper, and cook, stirring occasionally, until they are golden brown and crispy.
3. Add the onion, bell pepper, garlic, and jalapeño (if using), and cook for a few more minutes, until the vegetables are softened.
4. Adjust the seasoning if necessary, then serve.

And there you have it, gentlemen – a Mexican barbacoa feast that champions the slow life and celebrates refinement, luxury, and leisure. Enjoy this meal with a glass of your favorite bourbon, preferably as the sun sets, in your finest attire, surrounded by good company.

Remember, the art of slow living isn’t just about what we do, but how we do it. It’s about finding pleasure in the process, savoring each moment, and enjoying the journey just as much as the destination. So take your time, relish the experience, and above all else, enjoy the feast. Until next time, cheers!

J.L. Surjan

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