I have two confessions to make, I love Barbacoa and I cant speak Spanish. The former is not difficult. What is not adore about barbacoa? It is tender beef that is highly seasoned and creates unbelievable tacos. It is possible to find good barbacoa in a restaurant, but when you grill it at home nothing compares.
Today, as for Spanish, I’ve had a tough enough time with English, and therefore I am very thankful for my buddies in Mexico when my recipe is translated by them here, for devotees there.
Luckily, both methods have worked through the interpretation, as I was delivered this wonderful recipe by my friends’ media staff. Offered with refreshing salsa verde, that is the sort of food that is amazing for lunch, in the evening it’s also great as are leftovers.
3 dried peppers or fresh peppers
1 Tbsp oregano, to taste
2 Tbsp olive oil
1 bottle of dark beer
1 red onion
Cilantro leaves (if they can be found by you; otherwise, they aren’t entirely essential)