“In Mexico instead of grilling meat, we put it inside a can with a lid, cover it up with leaves from the agave plant, and let it cook all day underground. Like me, my uncle José was not a patient guy. He wanted to find a way to cook in his house so he wouldn’t have to dig a friggin’ hole in his yard. And he found his answer: the slow cooker! You just plug the thing in, throw in the meat, and let it cook while you sleep. The next morning the meat tastes just as good as the stuff we had in the old days. I like a combination of half brisket and half beef cheeks, which are mostly fat and bone, but extremely flavorful. Although this sounds like a huge amount of meat, a lot of it is fat that will be removed. You can, of course, slow-cook just the brisket, but it will not be barbacoa, and you will miss out on the unique flavor only the cheeks provide. Trust me—they are well worth seeking out and special ordering if you need to! I like to shred the meat and serve it on a platter for a crowd, with homemade corn tortillas that I make slightly thicker than the ones you buy, and assorted garnishes, so everyone can assemble their own tacos. Barbacoa can be made ahead and frozen.” —Eddie Hernandez, owner Taqueria De Sol
Excerpted from SLOW-COOKER BARBACOA TACOS PARTY PLATTER from Turnip Greens and Tortillas by Eddie Hernandez. Copyright © 2018 by Eddie Hernandez. Used by permission of Houghton Mifflin Harcourt. All rights reserved.
1. In a large bowl, combine the salt, pepper, and bay leaves. Add the meat and toss to combine. Place in a large slow cooker. Cover and set on low. Cook for 12 hours or overnight, until the meat is falling apart.
2. Skim the grease and remove the fatty pieces and bone. Discard the bay leaves. Shred the meat and serve on a platter with the tortillas, salsa, and garnishes.
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