Perfect Homemade Barbacoa Tacos (2 Ways)

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We're making the meats, we're makin the tacos, and last but not least we've got a beautiful torta as well. This homemade style comes without digging any holes in your backyard. We've got the meatiest, juiciest barbacoa you can make, all while staying the comforts of your own kitchen.
Recipe: www.joshuaweis...
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Dutch Oven: shop-links.co/...
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[@JoshuaWeissman]

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[@gunksart]

Hey josh can you try some keto recipes?

[@Turdaxer]

Papa

[@callistoarmy5576]

Because I'm not famous like other singers that's why no one see my singing videos. Just see once❤..........

[@captrxin]

Ok-

[@JaRew]

@@gunksart Keto would be great!

[@Alexpowkn]

As a Mexican, I love it when you make Mexican food. You take so much care for our culture. We appreciate that alot amigo.

[@nicholasreyna2164]

A lot*

[@SubWaySpiderman]

Like me he's from south Texas, so I assume hes been eating this his whole life

[@kwgtfg]

@@nicholasreyna2164 Is that really necessary?

[@albertoaguilar8636]

@@SubWaySpiderman well hes from Austin technically not South Texas

[@nicholasreyna2164]

@@kwgtfg yeah

[@kittykay088]

As a Mexican with a 103yr old grandmother, well, Abuelita Margarita approves! I showed her your video and said “Ese muchacho se ve que sabe cocinar mejor que mis hijas, que tristeza por mis hijas!” (That guy looks like he can cook better than my daughters, how sad for my daughters 🤭 🤣🤣🤣

[@fenrirgg]

I live in nothern Mexico and all women my age I know don't know how to cook. I think here a woman that cooks would be a precious queen 😂

[@she7061]

That sounds like a certified stamp of approval

[@jenthulhu]

@@fenrirgg Dude, they know how to cook. They just don't want to cook for you. :D

[@noobnub7305]

Grandmas give the highest approvals

[@ninita777]

@@fenrirgg a woman doesn’t need to cook just to please society. If a woman chooses to be a housewife fine, but if she prefers to work to support herself then great too.

[@joshuavincent2778]

"I'll cook to save money" *binge watches Josh and Babish* *buys an entire meat market and a grocery store* "Ah yes, the savings are rolling in"

[@yipyomorgan4380]

Okay but honestly the quality and number of servings they usually make is 100% worth it

[@freekjegeen8603]

*Eats like a king for week one, then eat ice soup for the rest of the month.* not only am I saving money I'm also dieting.

[@lynn-qv2wg]

Its a short life

[@Enrythe8th]

But you're eating well, so there's that.

[@Fuzzi974]

Let me introduce you to John from Preppy Kitchen as well as Ethan Chlebowski... And if you like bread, to The Bread Code as well and if you like Chinese then Chinese Cooking Demystified. You're not going to stop making savings man, I swear!

[@alexamezcua51]

Brother - the fact that you called out the need for some char on the tortilla, onion and cilantro as a prerequisite for a real Mexican taco, and the distinction between bolillo and telera - you are a legend. You have done my people proud.

[@onelegout]

Cooked this last night and my Mexican friend who used to run a taco truck said it's the first time she's had Mexican food in England which tasted like it does back home. Going to cook this for 140 people at my wedding next year!

[@alexandrakarolova2363]

tell me you did it this year

[@onelegout]

@@alexandrakarolova2363 I did it in June 2023 - cooked it for 230 guests in a field. My brother lives in San Diego and flew over with hundreds of amazing tortillas. We heated the tortillas on a rented gas paella pan and heated the barbacoa in a big pot on a burner and used chafing dishes to keep it hot. We also cooked a huge amount of some pollo asado, and I made a jackfruit barbacoa for the vegans. Made amounts of guacamole, red cabbage and a load of different salsas. It was AMAZING! Also turned up to it on our horses. mad day!

[@omarcortes5754]

I love when Joshua makes mexican food, because he knows what is he doing. Your barbacoa looks AMAZING Josh.

[@ichase8555]

I love when joshua makes -mexican- food

[@chase1479]

right? he really pays attention to the fine details, spices, and herbs used in mexican/latin food!

[@PegasusVal]

Makes sense because he lives in Austin

[@elfenixnight]

He still can't pronounce "jalapeño" properly tho

[@elfenixnight]

@@PegasusVal he moved over a year ago

[@rubenbasilio.g]

As a Mexican (who lives in Mexico) I can tell you that you made a great (and easy) recipe that you teach! 👍🏼❗️ And the presentation is perfect! Congratulations! ☺️👍🏼🇲🇽🌮

[@tessr6301]

I dont know how my Mexican family is going to feel after I tell them that Josh (a non-Hispanic man) taught me how to make baracoa, but here we are. 💁‍♀️😄

[@uhh_itshector9155]

Is there an invite for the barbacoa? 😂

[@ibarra84]

This gringo knows how to cook Mexican food! 👏👏

[@rich18lol]

@@ibarra84 it looks absolutely delicious

[@anfi7447]

What does the “hi” in “Hispanic” mean? I’m interesteddddd

[@RebeccaCampbell1969]

This Scottish immigrant... Mexican chef approves what the Gringo Jew just did... muy buen procedimiento And with brisket and Cachete? Interesting I only have used tongue, cheek (cachete), neck (pescuezo)... but the procedure will soften any cut of meat, so brisket can replace tongue/neck (lean), but the cachete is the grasa, nada mejor que la grasa je je

[@breannahicks3908]

I made this and instead of adding just salt at the end I took what was left in the pot after you remove the meat to shred and blended the liquid added some salt to taste and added like 4 huge spoonfuls back to the meat to add moisture and flavor. 10/10 would recommend. Also AMAZING RECIPE 😫💛

[@grounding-time]

We made this dish a week ago and couldn’t stop thinking about it, so…we made it again today! Also love the green salsa verde and have made it twice already. Great recipe, thank you Joshua Weissman!

[@relaxationhub7540]

Finance Guru's: Cook at home. It saves you a ton of money. Joshua: Now today you will need 2 pounds of Brisket, preferably Wagyu

[@jdarkwulf]

Hey, "But Cheaper" is a completely different series. :D

[@bignate7087]

Skip all that and use a chuck roast and it will still be amazing.

[@joshedwards8008]

i got 5 lb of cheek for 10 bucks at the carneceria. a little research is gonna find you a lot of workable subs for expensive ingredients.

[@akbrooks70]

If you’re from Texas H-E-B actually has this pre-cut

[@united016]

@@jdarkwulf The problem with "but cheaper" videos is that it still uses tons of ingredients that are not common to most people's kitchens and that are expensive. So sure I can buy white truffle aoili for $50 and divide it by 100 so that my recipe only uses $0.50 cents worth, but then what am I going to do with the rest of it?

[@nancyfelix7457]

“I know some people are going to eat this and gonna be “Ohhhhhh....ehhhhhh 😂😂😂 it’s spicy” 😂😂😂😂😂 that part!!!!!

[@blasstois]

I read this a la Josh’s high pitched voice.

[@everetthamby5005]

all of the white people lol 😂 They don’t like spicy according to uncle roger

[@HollehhMarie]

@@everetthamby5005 I don’t like spicy but I have a weird genetic thing where spicy anything all has the same taste, it just hurts and tastes bitter🥲 spicy food always smells so good and it makes me sad

[@withjimmy202]

@@HollehhMarie Your comment made me cry.

[@BruhMoment-bc4kl]

Jesus Christ I didn’t think it was possible to use 50 emojis in a sentence Unironically WHILE BEING RACIST

[@xoSonyaaaaxo]

My grandpa used to cook barbacoa (used a whole cows head) for special occasions in a hole in the backyard lol tysm papa for showing me how to do this indoors instead!!

[@bruh2843]

that sounds so lovely! i have a tío who makes it in a barbecue pit :0

[@harleyalarcon7170]

This has always been my problem 😂😂 I want barbacoa all the time but don’t want to make a whole cow head 🥴

[@Kmendo2]

Would love to see you do a travel series around food (either in the states or when the world is open to travel). Much love from England ❤️

[@abdullahalzaher7275]

We Arab in the dessert use the underground technique so I will share our way now to mimic that technique. You get the pan fill the base with sand above it put charcoal that is already fired, above that you put the leaves and above the leaves you put your meet and cover it with leaves too then cover the pan well and cook it in the oven. Hope my English was clear enough

[@mlgdk3499]

There was a local place that made the perfect barbacoa quesadilla with spicy homemade BBQ sauce. I am still mourning their decision to close for good. It was heavenly, Papa. HEAVENLY

[@brantleyhudson2892]

Now, you can make your own barbacoa quesadilla, which sounds fantastic, BTW. Just have some crema and salsa verde on the side for dipping that brother.

[@divinesnailco.5696]

Josh you have no business posting this video at 7am on my day off... looks like im having barbacoa for dinner... btw i made ur chicken and rice recipe last night for dinner, it was *papas kiss*

[@rileigh5642]

How’s the barbacoa?

[@thegirthquake8574]

Wonder if Papa will ever do an episode on reheating leftovers. It sounds simple but I'd love to know how to reheat what foods best from leftovers.

[@zazjokat]

He did one already

[@eliseimmordino434]

Usual all you reheat it similarly to how it was cooked in the first place. Like you bake pizza, you try to refry French fries, steam rice, etc.

[@chinnjk]

Sadly, oven & stove top is the best way for most things lol. But sometimes the microwave is ok. I use a cover with holes on the side. I microwave in increments. Stir, etc. Until it's at the temp I want.

[@MichaelSorrentino1]

I just pulled mine out of the oven after following your recipe and I’m BLOWN AWAY at how good this tastes.

[@domenicoschianodicola4212]

Mine was just meh. Not a bunch of flavor. Rewatching to see if i did something wrong. Followed it to a T!

[@wflan]

I appreciate that Josh shows you that you can approach any quisine as long as you're coming with care and respect.

[@dubz.glitch8684]

JOSH!!! I HAVE A GREAT VIDEO IDEA! A month ago you posted a video of you and Kate making the same dish, and you compared which was better, do that, but instead of Kate vs Josh, it’s Kate vs Vikram, you can give them verbal instructions and then see who did it better

[@armaanwalli7058]

I would love to see this

[@goodmood3374]

Every time B-roll plays, an angel gets it's wings. Change my mind.

[@lazyegg2701]

Can't a strong claim i ded

[@alexandercanella4479]

Gets its wings and has sexy time with a unicorn.

[@RagingFireFart2000]

you sound stupid as FUCK

[@alexandercanella4479]

@@RagingFireFart2000 Who hurt you?

[@RagingFireFart2000]

@@alexandercanella4479 Good Mood’s and your stupid ass jokes

[@F3Ibane]

I love going into the comments of Josh's Mexican food videos and seeing all the people saying "wtf this gringo nailed it"

[@KCGG19]

He didn't though, this would make mediocre barbacoa at best with 4x the effort.

[@F3Ibane]

@@KCGG19 Wait, you think putting parchment in a dutch oven is 4x the effort of *digging a frickin hole and using it to roast an entire animal wrapped in agave leaves?!*

[@KCGG19]

@@F3Ibane If we are being lazy, which is how most of us do it in the cities, crock pots and pressure pots are the way to go. He just made an extra complicated crockpot.

[@justinthatiusedtoknow]

@@KCGG19 Yea - I don't know anything about how this is traditionally made but as soon as I saw what he was doing I was thinking, "Why not just use a crock pot?"

[@gavins3215]

This "gringo" literally just threw every Mexican ingredients he had in his spice cabinet to make a Mexican spiced beef stew but decided to call it "barbacoa". This is the furthest thing from barbacoa I've ever seen... and what is it with the "Papa"?!?!? Cringe AF!! 🤣

[@mariahbrodie1260]

👏🏻 👏🏻👏🏻👏🏻👏🏻YES! Thank you! Finally found someone who takes the time to make AUTHENTIC MEXICAN! It’s beautiful! Thank you for caring enough to take the time to honor the flavors and history of Mexican food. ¡Dios te bendiga, hermano!

[@peterli4717]

Hey Joshua thanks again for posting this I made this recipe today. I ordered the exact chiles from Amazon and they came next day. Also, I used chuck roast since that's all Target had. I will say 5.5 hours was pushing it. I had a little over 3 pounds of chuck in the pot and the 2.5 cups of liquid had ALL evaporated. Maybe because I used aluminum foil instead of parchment paper? Despite that, I simply took the beef out (which was a bit dried) and then added water back into my pot and scraped all the fond/oil left behind and the stock came back to life. I was able to then rehydrate the barbacoa and it tasted brilliant over my rice. I didn't do the salsa verde and I think it would have 10x the recipe if I did. I have a shit ton of leftovers so will try the salsa verde tomorrow.

[@somenerd9365]

I think it would be easy to convince the homeowners association that roasting a whole animal in the ground is a good idea if you let them eat some of the barbacoa

[@gilph3]

In Austin....I think they’d be ok with it

[@jamesyamamoto5155]

In South Carolina, they wouldn't give a d**n

[@jacobh4077]

Me last night: "this is the last time you make a JW recipe. This takes too long and the dishes are brutal." Papa: *drops new video, walks in room butt first, whips around so hair smacks his face* "no."

[@AxxLAfriku]

Don't talk to me! I am famous! Don't dislike my good good GOOD videos! Don't talk to me, dear jac

[@TacoJK]

@@AxxLAfriku shut up pretty pls

[@armaanwalli7058]

What recipe did u make last night

[@seventeen5078]

can you make a video about your sauces and all? they're really amazing but scattered everywhere and hard to find

[@LaurenShirley]

Yes, a video about how to make balanced sauces? How to do it by feel, know the acids, fats, how much salt etc. would be super valuable!

[@jedmacauk5558]

Boutta make 100 accounts to like this comment

[@gdanny5]

I love your take on Mexican food. I’m Mexican and I love your videos. I use your recipes from your other videos and my friends never leave hungry. Thank you for helping me make my friends belly’s happy!

[@mariowright8872]

This dude is legit...everything he touches is authentic... and its not hard to be authentic! Do some research and respect the culture ! bravo Josh. bravo

[@New_Hell]

so i'm gonna need josh to drop an EP comprised of _only_ 5-10 second clips of him singing words in falsetto

[@MorticiaAddams23]

Yes absolutely. I agree. The singing is making these videos muy bueno.

[@mariaverina]

Yesss

[@mike_v02]

Josh always try to give the best detailed tutorial for us..... Even tho i'm not gonna cook.

[@grapeicies]

Real talk: his recipes are amazing to try out. And they're actually really easy to follow along and get damn good results, even when you make adjustments. I hope one day you try one!

[@julienpinglier7361]

As a french viewer I'm litteraly laughing so hard every time Josh says a word in french. And I love it.

[@robertphillips8142]

My Mexican mother-in-law used to get pork barbacoa whenever we visited on a weekend. She lived a bit south of San Antonio. She always went super early so she could get the best part -- the cheek and jowel meat. We made breakfast tacos of the barbacoa and hot sauce on fresh corn tortillas. Best. Thing. Ever.

[@msmagt25]

he he he you had made one of Mexico's most traditional and emblematic dish simple! I'm still impressed with your knowledge of Mexican cuisine (humble compliment from a Mexican)

[@taksheelpanigrahi4606]

I literally love every single video of yours.....it's got everything......food, knowledge, funny stuff. love the channel:)

[@TheRealGuywithoutaMustache]

1:52 I don't feel comfortable with you smacking your meat around like that

[@fabletooth1409]

you like that eh?

[@ovaca16]

I feel very comfortable with it.

[@idontcareboutmyusername3696]

Y'all are something else

[@misc.shorts]

U are the new Justin y bruh

[@theschnoozler465]

GUY WITHOUT MUSTACHE! HALLO :DDD

[@shontayann9773]

this is my second time making this recipe and here are my notes: 1. if you do not have a dutch over or a pot similar to josh' I would recommend putting the meat in a crock pot for 8 hours on high (results are very similar) 2. if you are in NZ or a country that does not have fresh tomatillos buy canned ones but do not boil (as they are too mushy then) 3. you can use a chuck roast/brisket mix (basically look for a meat that is good for stewing/long and slow cooking as rump/sirloin/ribeye will be too hard (you basically just want a lot of fat/marbling with your meat. another thought is using the meat juices and turning it into a consume similar to birria....

[@spitfirewhimsy4156]

This recipe made the best camping burritos. I made the barbacoa ahead. At camp we added the barbacoa, Pico de gallo, corn, cilantro, and cheese wrapped in foil and cooked on coals. Thank you for the delicious recipe.

[@TheSlavChef]

This is the WAY! Papa is secure now!

[@aishwaryajoshi2617]

Papa😝

[@micro11.]

chef vs chef battle

[@MattDonafrio]

*DE way

[@kennethhargrove3597]

There's a taqueria and bakery near me that makes tortas - my favorite is the Hawaiiana. Telera bread, refried beans, chipotle mayo, milanesa, salchicha, jamon, avocado, house pickled jalapenos, onions, tomatoes, lettuce and pineapple. Sandwich is so thicc that it takes two hands to hold but costs less than 8 dollars.

[@flyingdolphin1015]

That sounds delicious

[@hectorperez5990]

Where is this? Need to know :)

[@souljadeez]

WASSUP EARLY GANG !!! SO GASOLINE !!

[@toonsemeese6807]

!!!yesss

[@callistoarmy5576]

Because I'm not famous like other singers that's why no one see my singing videos. Just see once❤..........

[@Neoxon619]

What’s good!?

[@madrixg3128]

We do be early

[@jordandellow-zakzouk6960]

We hella early tf!

[@horaliarn]

Would love to see you try and make a mole. It's a very versatil dish, you can add many different types of ingredients, make it your own. A mole poblano preferably.

[@xxTH3EMPIRExx]

I made this with 2lb sirloin and it was still very good. If you don’t make your own, I suggest getting some high quality beef stock. The flavor to price ratio is off the charts. Better than most barbacoa/brisket tacos I’ve had in Texas. Made dinner for 4 with leftovers for another 4 meals…$20 Thanks Josh

[@danniecrispin1]

Dude, I'm mexican and I would bet my life that these tacos must be heavenly Ps. the way you cut the onions is goals

[@sofiajh96]

😂 It´s okey Josh! not every Mexican family makes a hole in their backyard to cook a barbacoa or cochinita pibil jajajajaja .. as a Mexican from the North of México I approve this video! Thanks for being respectful .. México respects you too :)

[@eduardom.530]

Cochinilla? COCHINILLA?

[@sofiajh96]

@@eduardom.530 jajajajaja no vi el horroroso error de dedo ahí ups.. gracias por hacerlo ver 😂

[@saruSaluja2]

La gran mayoría jamás hace estas recetas tan tradicional pero pues siempre sale el wey "ni is barbacoa"

[@theoutsiderspost4982]

You probably aren’t Mexican but f you have to announce it.

[@saruSaluja2]

@@theoutsiderspost4982 y este que? XD

[@aldy.mp3]

Im proud to say that i showed this to my mexican dad and he wasnt offended :) Josh gets the mexican Seal of Approval

[@MuguOfficial]

My dad and mom said no : )

[@eljunior_43]

Yeah they don’t know what they are talking about.

[@16zack]

Great video as always! Just wanna say as a butcher you mixed up those cuts, the first one was cheeks and the second one was brisket

[@dustinwilhite4645]

In south Texas they use the cow head (face meat) cooked in huge pots traditionally for Sunday morning breakfast,(everyone and their mother partakes) great hang over food!

[@pollonoriega]

I use beef cheeks or tongue, throw them in a crock pot the night before with a piece of onion, garlic and bay leaves. Works great!!

[@gloriagibney3085]

That's what we do in South Texas 🔥

[@lillian3689]

1:32 "plumpness...." *deep voice* "plumpness?" idk why but that one really got me 😂

[@thatguy6839]

when you realize joshua's food is more stylish than you

[@aldahviirthedovah8148]

Well that hit home.

[@wildmik-wk2iq]

And I’m okay with that

[@jiros00]

I like the way you slip in Britishisms in a London British accent for dramatic effect. Hats off. You do it well. Certainly a league above my attempts at American English when I slip them into conversation.

[@rayray1999100]

I'm telling ya. I've watched this video for 10 months and yesterday I made it. And not only was it EASY but it actually taste REALLY good. A crowd favorite easily at my next gathering.

[@hockeygal157643]

Could you do a video on Belgian leige waffles? With the sugar pearls? They are sooooooo good and my favorite place just closed down and I remember them putting a scoop of the richest and thicket cream I’ve ever had. It was heaven

[@F1fangirl96]

Been looking for a Barbacoa recipe that reminds me of my childhood

[@jesuscarloslopez2821]

TE-LAH-RRAAAAH 😂😂😂 Those tortas are a perfect hangover cure tho!

[@farticlesofconflatulation]

Pretty much every greasy Mexican food is. Lol! Chilaquiles, huevos rancheros, chorizo con papas, milanesas, menudo, siete mares, etc...

[@mikesgtz]

Im mexican and very proud of how you respect our traditions and your adaptations are awesome

[@perkaholic7161]

As a mexican, this gave me tremendous amounts of joy, beautiful

[@isabel8208]

I'M SO PROUD OF YOU! La salsa is everything 💚🇲🇽💚

[@yesimthatbad]

I love barbacoa! Yum

[@adenfalk7504]

Josh what were you making fries for on BWB?

[@theresanewell4398]

4:48 thank you papa for turning these tricks out for us

[@tonyprime]

Love this method, an easier method is using the crockpot. I use round roast and cheek for the fat, season the meat. Add like 1/2 cup of water then set it on low and leave it for 6-8hrs. I like to leave it over night while I sleep.. should look the same as in the video. ☺️

[@osmrrdgz]

It’s “telera” sir lol (You said “telarra”). Love you man, this barbacoa is not bad

[@farticlesofconflatulation]

All is forgiven, the man respects the cuisine!

[@osmrrdgz]

Facts!!

[@hugitkissitloveit8640]

Happy Cinco de Mayo ! 🤠🎉

[@IAmTheChaz]

*After seeing Papa smash the garlic with his palm* Can we get a collab with Josh from GMM for that sweet sweet dual Josh palm heel strike action?!

[@patrickpatino3651]

As a Mexican, I’m so proud of you knowing to have that beautiful char on the corn tortilla. Well done my man.

[@hugoaca1984]

Im mexican and i aprove this barbacoa! For the torta no need to cut the bread, just open with one cut in the middle

[@god4232]

did he just say “salt to taste” while seasoning raw beef, like yea lick the raw beef and see if it needs more salt

[@samboy7316]

you dont cook frequently dont you? otherwise you dumb

[@good_beans]

@@samboy7316 No he's right. People just say "salt to taste" now without really meaning it, but it's supposed to mean to salt and then taste, repeating until you get the amount you want.

[@hughmungus3822]

@@good_beans no it means too salt the amount you want according to your taste buds, you dont "taste" it

[@good_beans]

@@hughmungus3822 Literally just google it and check any of the top results brother

[@bill_ruppert]

Literally, it is incorrect. However, an experienced cook would look at that meat and know how much salt to add to get the result they desire. Then they could adjust after cooking, as Josh mentions. "Salt according to your preference" is more accurate but who wants to say that! lol.

[@paulwagner688]

"Don't be afraid of the fat". That's why I NEVER trim a whole brisket when I smoke it.

[@horaliarn]

I did this meat last week following your instructions with only some minor changes. I decreased the amount of cumin, it's a very pungent spice, no need to add so much, and I also added 4 morita chiles. I made the salsa verde with serranos instead of Jalapenos, came out a little bit spicier I imagine. Very good overall. I didn't make the torta salsa, it does look good though.

[@rogercollins3]

Simplisafe rocks, and no I'm not paid by them or was given a free system. I've been with them for over a year with zero issues. Their customer service is just fantastic. Now I have a new taco recipe to try!!! You got your video backwards though when it came to cutting up the meat.

[@horaliarn]

You can also seal the dutch over with masa instead of placing the paper. I haven't tried it with the paper yet, looks like a pretty good idea as well.

[@thelatearthurmorgan6158]

I make my tacos almost exactly this way except I don't use any cumin and I don't shred the brisket just slice it off and fry it in butter before adding the salsa and enjoying.

[@SimonVelazquez]

*GASP* Please don't tell me that was a store-bought tortilla! Are you ok? Do we need to send help?

[@farticlesofconflatulation]

Do you realize how hard it is to make a super thin tortilla without having full size tortillería equipment?

[@SimonVelazquez]

@@farticlesofconflatulation It's actually super easy, barely an inconvenience.

[@Darwinwasright167]

@@SimonVelazquez that was Tight

[@farticlesofconflatulation]

@@SimonVelazquez everyday tortilla presses can get you about 1/8” inch thick without tearing the masa. Tortillas like the ones you buy at any tortilleria in Mexico are much thinner and nearly impossible to make by hand without tearing or making funky shapes.

[@amyreed880]

But here in central Texas we have HEB they make fresh tortillas for us. So good!!!

[@Joe-fc8ve]

IT'S SO refreshing to watch a video of Josh without the CONSTANT singing every odd line. It's like the old ones 🥰

[@mvuyisimfengu1641]

Monkeys are gonna come for your knee caps mate

[@louisharleyaguilar4003]

I do this extremely similar I use cheek and a tongue, but I cook it outdoor on a charcoal grill with a bit of mesquite, that addition of smokiness makes this 100x better. Dutch oven all the way baybeee

[@songofyesterday]

Fuel City just opened near me. I went for Barbacoa tacos. Now I’m here because I need more of it in my life.

[@Luisperez0o0]

Who doesn’t like soft, juicy, and tender meat that just dissolves in your mouth like cotton candy😩❤️

[@williamvargas6960]

I am Mexican and honestly you made a good barbacoa BUT the only thing it was missing was some consomé.

[@PCPeda]

The wait between seeing this in his IG stories and it actually being posted was torture

[@samueltucker5253]

I did this in a slow cooker and it came out perfect! 6hrs on low,just be sure to get the sear on it at the beginning!

[@matthewgalland3073]

If y’all are trying to make this on a budget, you don’t need the beef broth or other spices to make it delicious. Just did it with a Dutch Oven with 3 pounds of cheek meat for $10, a $1 onion and a $0.50 clove of garlic. Seasoned with salt and dried oregano. Did just fine in the Dutch oven without any parchment or liquid added. And made the salsa for $5 and was able to freeze the leftover for another time.

[@NickNitro]

I was watching an old video without checking the time and I got salty when there was no b-roll. good to know it wasn't intentional because i had a strongly worded comment of myself being unsatisfied. lol

[@carinacrowe4591]

Wow... I've never been this early before 😅

[@kaonashi_90mh57]

same

[@TheSlavChef]

8:34 You wanna know what else is full of dripping MOIST MEAT? B-ROLL

[@myung8056]

I honestly used to hate it. But the more I kept hearing it and seeing the B-Roll...I’m a lover of it 😭

[@TheSlavChef]

@@myung8056 It is contagious

[@ELISHACAEZ]

My search histor- I MEAN B ROLL Yeah B Roll😎

[@TheSlavChef]

​@@ELISHACAEZ suuuuuuuuure :D

[@liliamosqueda6062]

I'm mexica and I'm very impressed with your barbacoa and your tortas. Wow great job

[@justaboiy]

Well... Even though we mexicans don't prepare barbacoa like that, it looks AMAZIIINGA!!! and all the flavors you use to prepare this, obviously, are a whole thing, just a gold medal with lots of diamonds in the edge. We use more species, commonly we don't use the oven, seal the beef in a pan nor make a hole in the backyard to prepare barbacoa but, I think this is a very good way that deserves a try

[@charlieberesford6891]

“Sometimes you gotta smush your meat, it’s fine” - Pappa Joshua

[@danielmalik242]

“Back to my meat... I mean your meat... I mean the meat we were cooking!”

[@nunyabusiness5401]

Early 👀 Is Papa proud?

[@vegasapologist3181]

Loved it JOSH..I tried it guys..Awesome.. This was even better than I expected it to be...BEST TACO 🌮🌮I HAVE EVER HAD..

[@Kanyuni]

This brings back so many childhood memories with my family 😌 thank you Papa Josh

[@xanthangum1217]

Your intro made me think I had to flip my phone screen to fix it

[@walkerbowen5804]

The comments from Mexicans really proving they are the best and chilllest people. The US is blessed to have your culture so close to home

[@samueleliasguillengaytan2722]

As a mexican that eats this religiously every Sunday, eat it with a salsa made from “chile de arbol”. That hits the spot

[@immanueldarjean5050]

Nice flex with the Green Rolex Oyster Milgauss !!!

[@xxmata_antrax]

Traditional Barabacoa is made with goat and like you said in a hole under under ground wrapped in a mixture of agave leaves and banana leaves to keep moisture look in the meat