Barbacoa used to be made from brain years ago although now due to health regulations the barbacoa is mostly made with cheek meat or tongue or mixta that is all the bits that are left after a cow head is cooked and the meat is pulled off.
The reason barbacoa is so greasy is because the part of the body of the barbacoa is already a fatty cut of meat and with the fat melting from the cooking process it makes the barbacoa more greasy.
The teeth in barbacoa are not actually teeth but instead are beef lips.
Barbacoa is a form of cooking meat that originated in the Caribbean with the Taíno people, who called it by the Arawak word barbaca, from which the term "barbacoa" derives, and ultimately, the word 'barbecue".
Beef Barbacoa is slightly tangy with a subtle but distinct spicing.
It's not too chilli-hot, though to be fair, sometimes chipotles vary in heat!
The unique thing about Barbacoa is the slight tartness of the sauce from vinegar and lime, which cuts through the rich meat, and the warmth from cloves.
Barbacoa is a method of cooking meat (historically lamb or goat, though beef or pork is often used today) that produces tender and juicy results.
It's traditionally steam-cooked underground, but modern barbacoa can be prepared over an open fire, on the stove, or in a slow cooker.
Goat meat and beef (especially the animal's head) are used in many places in Mexico for this delicacy.
Venison is sometimes made in barbacoa style in the northern state of Sonora, while chicken is common in some parts of Guerrero State.
Birria is made with beef or goat meat, while barbacoa is made with beef, pork, lamb or goat
An adobo marinade is what gives barbacoa its signature flavor.
The marinade is commonly suffused with vinegar, myriad spices including cumin, Mexican oregano, garlic, and black peppercorns, plus regional chiles such as guajillo, ancho, and pasilla.