Barbacoa The Heart of Tex-Mex Barbecue

by Hurtado, Brandon

• ISBN13: 9780760392737
• ISBN10: 0760392730
• eBook ISBN(s): 9780760392744
• Format: Hardcover
• Copyright: 2025-04-01
• Publisher: Harvard Common Press
• More Book Details

Summary

“In Barbacoa, pitmaster Brandon Hurtado combines traditional Texas barbecue with Mexican flourishes and flavors. The result: delicious, approachable recipes that are as innovative as they are appealing. […] If you want to be crowned the barbecue champion of your backyard, this one’s a winner.” 
—Wall Street Journal

Enhance your backyard BBQ experience in big and bold ways, with the first-ever book on Tex-Mex and Mexican smoke-cooked barbecue.

You’ve seen multiple books on Southern BBQ and African-American BBQ, but nothing on the third great barbecue tradition—Hispanic barbecue. Here to fill that gap at last is Brandon Hurtado, the most celebrated practitioner of Tex-Mex barbecue around. His Dallas-area restaurant, Hurtado Barbecue, appears on Texas Monthly’s authoritative list of the top 50 barbecue joints in Texas and in Southern Living magazine’s ranking of the 50 best barbecue restaurants in the entire US South.

Barbacoa presents Brandon’s masterpiece recipes for everything from Pulled Pork Carnitas and Lobster Tostadas to Barbacoa con Papas and Brisket Birria Tacos—and beyond. You’ll find intensely flavorful recipes for:

• Smoked meats like Mexican Hot Chicken, Beef Rib Chili, and Pork Belly Burnt Ends
• Tacos, tamales, tortas, and enchiladas filled with meats and veggies from the smoker 
• Amazing sides and appetizers, from Garlic Habanero Pickles to Hatch Chile Mac and Cheese to Al Pastor Wings
• Flame-Kissed Breakfasts, such as Brisket Benedict, Chorizo Biscuits and Gravy, and Smoked Menudo 
• Rubs, Mops, and Sauces like Cilantro Lime Crema and Ancho Mustard Vinaigrette
• Perfect desserts for BBQ, from Smoked Blueberry Cobbler to Mexican Hot Chocolate Pecan Pie

If you want to master the most deeply flavored barbecue on earth—and that, in a nutshell, is what Tex-Mex barbecue is—you cannot do better than to learn from a master like Brandon Hurtado. His book promises a lifetime of smoke-infused flavor and deep enjoyment.

Author Biography

Brandon Hurtado is the owner and chef of the eponymous Hurtado Barbecue in Arlington, Texas, between Dallas and Fort Worth, which appears regularly on the lists of best Texas barbecue joints from Texas Monthly, the Dallas Morning-News, the Fort Worth Star-Telegram, and the Dallas Observer. He is the most acclaimed chef and authority in the United States on the subject of Tex-Mex barbecue. He lives with his family in the Dallas–Fort Worth area.

Table of Contents

Foreword by Ernest Servantes 
Introduction: My Barbacoa Passion 
ONE Rubs and sauces
Hurtado Beef Blend, Hurtado Pork Blend, Hurtado Poultry Blend, My Fajita Seasoning, My Sweet Sauce, Aztec Gold Mustard Sauce, Peach Habanero Barbecue Sauce, Original Rib Glaze, Ancho Mustard Vinaigrette, Smoked Salsa Verde, Smoky Salsa Roja, Cilantro Lime Crema 
TWO Side Dishes
Smoked Esquites, Brisket Charro Beans, Mexican Rice, Hatch Chile Cheddar Mashed Potatoes, Hannah’s Garlic Habanero Pickles, Spicy Pickled Red Onions, Crunchy Kale Slaw, Bacon Braised Cabbage, Brisket Esquites, Tater Tot Casserole, Hatch Chile Cheddar Grits, Ancho Aioli Brussels Sprouts, Hatch Chile Mac and Cheese, Al Pastor Wings, Serrano Lime Slaw, Garlic Chorizo Green Beans
THREE Smoked meats
Tex-Mex Smoked Brisket, Texas Pork Ribs, Barbacoa con Papas, Pork Belly Burnt Ends, Big Red Barbacoa, Smoked Turkey Breast, “Heim Hammer” Smoked Beef Shank, Texas Beef Ribs, Smoked & Fried Quail, Tex-Mex Pulled Pork, Mexican Hot Chicken, Direct Heat Pork Steak, Christmas Tamale Sausage, Beef Rib Chili, Pulled Pork Carnitas
FOUR Tacos y Mas
Milanesa Tacos, Pastrami Tacos, Mexican Corn Bread Muffins, Brisket Birria Tacos, Brisket “Barbacoa” Tacos, Texas “Twinkies”, Big Red Barbacoa Tostadas, Smoked Tri-Tip Tacos, Birria Ramen, Guisado de Res, Smoked Chicken Enchilada Casserole, Pork Belly Brisket Tacos, Smoked Tacos de Lenga, Grilled Lobster Tostadas, Picadillo Puffy Tacos, Pulled Pork Costra Tacos
FIVE Breakfast
Jalapeño Corn Bread Waffles, Brisket Benedict, Pork Belly Pancakes, Brisket Migas, Chorizo Biscuits and Gravy, Brisket Breakfast Tacos, Brisket Biscuit, Smoked Menudo, Pozole Verde, Beef Tallow Papas con Huevos, Brisket Breakfast Torta, Pork Belly Burnt End Creme Brûlée Biscuit
SIX Desserts
Churro Banana Pudding, Pork Belly Capirotada (Mexican Bread Pudding), Smoked Blueberry Cobbler, Orange and Cardamom Biscochitos, Ooey-Gooey Sticky Buns, Lime Icebox Pie, Banana Pudding Tacos, Mexican Hot Chocolate Pecan Pie 
Acknowledgments 
About the Author 
Index