The tomatillo is actually from the gooseberry family. I make this salsa often. I like to roast my tomatillos, garlic, onion, and peppers on my Traeger, it gives it kind of a smoke flavor. Good job Sam. Keep it up!
Yeah when he says he is using bean broth you know he is going cheap. Hence the quotes of “Beef”. Is he really using beef. Or did he catch a stray dog he doesn’t like. Ha he gave himself away when he said and hand signaled us that he is using “beef”. It’s funny because I didn’t see him before to be that chap of a guy. His other recipes are spot on. Real chicken and beef. But this time he qued us in on this may not be real beef. He most likely cooks with stuff he could get and his wife is old school Asian apparently.
Thank you Sam for keeping it real! So many RU-vid cooking shows make barbacoa with Chuck or other cuts of meat, but authentic barbacoa is made with cheek meat. I love eating this on Sunday mornings. If you want to kick it up a notch, try making lengua(tongue) tacos.
I was born in Mexico lindo y querido and have eaten almost every traditional North Mexican dish but the barbacoa de lengua are not for me, maybe it's an acquired taste thing or something. The barbacoa de Mejia are arguably my favorite taco.
Speaking of favorites, the burrito especial 😋😋 jamon y queso con frijolitos, Chile Colorado y chicharron with cebolla y cilantro and salsa roja! Ayyaayay
This comment will likely get buried, but I have a few "lifehacks" that could make this more approachable. 1) Cut the tomatillos and peppers in half so you don't have to flip them 2) Use a hand/stick blender for the salsa, waaay less cleanup 3) use Chipotles in Adobo and blend that up with the seasonings before adding the meat, it'll become a type of paste that'll coat the meat better and that way you don't need to remove the meat from the pot, just shred it with a fork. 4) This works well with a salad, over rice or quinoa, or even just with chips (think of the nachos...) Fantastic video guys. My mouth was literally watering at the end.
Anybody who is complaining with the “thumb down” isn’t thinking. The meat closest to bone is the most flavorful. Of course the skull is made of bone. In Mexico, the meat is called Cabeza, which just means head. - Cheers Sam
I love it!! Going to make this tomorrow! Only thing I’m going to do differently is put the ingredients for the salsa on the Weber with some mesquite wood chips!
So I have lived in Arizona for over 20 years and have not been able to find barbacoa like I used to get from the carniceria back home Chicago. I saw your video on how to make it yourself in a freaking instant pot. Well, what the hell might as well give it a try. OMG!! It's the same as back home. It's spot on. I can't believe it. The tomatillo salsa that was also on that video is killer. I roasted the vegetables on the Smokey Joe. It's sweet and smoky I added another jalapeno and Serrano to give it that extra kick. Freaking AWESOME!!! Thank you Sam😁👍👍
Since I found you on RU-vid I've been binge watching all of your shows. I love everything I've watched you make so far. I haven't tried anything yet that I've seen you make but I will soon summer is approaching I'm ready!!!❤❤❤❤
Sam, I have been blogging my food for a couple years now and you have inspired me to make videos! I have a black stone griddle to go with the fleet of smokers so I'm gonna send you some pics of one of your recipes. Keep doing what you do man even my 4 year old daughter loves sam the cooking guy!
I’m putting beef cheeks on the smoker using post oak. After 3 hours or so I’m putting in a crockpot on low with Waygu beef tallow overnight. Gonna be some fire tacos tomorrow.
If you throw in some guajillos, an ancho, an onion & blend all of those extras up after cooking it makes an excellent sauce for the barbacoa to sit in too.
I freakin' love this channel. I like your energy, your recipes, and the funny dialog between you, Max & Chance. I had a crazy idea for a Not-Not week full of unusual recipes. But instead of just not-not tacos, you would do an entire week of different foods. Like, not-not egg rolls: with sloppy joe egg rolls, or pizza egg rolls, each with their own special dippings sauce. Then not-not nachos: with breakfast nachos made with huevos rancheros and spicy sausage. Not-not Po Boy's: with crunchy lobster Po Boys...While I was searching to see if you've already made an egg roll video. I was surprised that the one video I found from several years ago showed you using another mayo that wasn't Kewpie Japanese mayo. That shocked the sh!t out of me!
Nice. Woke up at noon. Decided we wanted to use the roast we have thawed out for Barbacoa. Looked up a Views on the Road recipe, while delicious looking, was too involved for us today. Bam...instant pot. that's what's up. Now I'm gonna smoke a bowl in honor of Max. Name the movie (no googling) "What do we got on this thing??!! A CUISINART??!!"
It amazes me that you're such a pro & yet every ingredient you handle, it seems like you have never handled it nor seen it in your life before 😂 the way you unwrapped the onion & spoke about it is what made me really pay attention to that detail about you lol
I’m making this tomorrow but, I’m using Chuck, and a slow cooker. And I’m marinating the Chuck overnight. I’ve made this before but am using your ingredients for the cooking liquid this time.
I just canned 8.5 pounds of homegrown tomatillos into this salsa yesterday. I added a little salt, pepper, cumin, poblano and crushed red pepper flakes to mine. I also have barbacoa so, I think I know what I’m eating tonight. 🤣
Hello from Brazil ma friend. I'm a HUGE fan of this channel, and if i got the chance, your place it's the first i'm going to visite, when i go to the states. Keep the good work. Keep your essence and cunning. And if you get to know me, i will try to work for you! Cheers Sam, family and all the love you bring to the whole world.
The beef cheek isn't really suited to other methods of cooking, aside from slow cooking, as it's a very muscled and tough cut. They're not generally suited to being cooked in the oven or in a pan, because they need to be softened in a very moist way. For most butchers, you'll want to give a day or two notice before buying. Butchers can definitely get them in, but generally don't stock them in store. There are only two per animal, so they're more of a specialty cut.
Can you please also tell us the UK/European versions of ingredients, I mean cilantro vs coriander for example as I haven’t a clue what you added before stock...
Viewers at home may want to double the seasoning. Sam probably gets higher quality ingredients and probably uses them more often meaning they will taste better with less. Freshness is big for dry seasonings.
So you’ve made cow cheek... But have you made cow tounge? And yes, it’s a thing, I wouldn’t exactly know how to cook it but try looking into adding some crema when it’s done for a topping (Mexican salted sour cream)
OMG, Sam. O . . . M . . . G! Made this yesterday, and it was AMAZING!!! Went out on a limb making it the first time with dinner guests. I was told the tomatillo salsa could be bottled and sold. Absolutely fantastic. Got the 4" paring knife, Nakari is on its way. Need the rest of the knives. And am ready to start using cast iron. Gonna need the STCG cast iron pan ASAP. My wife and I are addicted. Oh, and my wife also says you've created a couple of monsters. LOL!
