Tuesday, July 07, 2009

Making your own Barbacoa!

This recipe article show how to make the summer succulent Barbacoa, a delightful southwestern treat:

Barbacoa, the world's best BBQ meat

To make your own Barbacoa, we learn from the same steps as making head cheeze. We start with a fresh cows head:

Making Barbacoa requires that you start with good head

You can always tell if you are getting a good head because the eyeballs are flesh are full.

Remember, avoid any head where the eyes are indented or draining into the skull . . .

Make sure to leave the eyeballs intact and shave any loose hair from Bossy’s snout prior to baking.