Barbacoa is a traditional Mexican dish that is typically made with beef, goat, or lamb. It is a slow-cooked dish that requires long cooking times to make the meat tender and flavorful. The meat used in barbacoa is usually tougher cuts of meat, such as chuck roast, that require slow cooking to become tender. The meat is seasoned with a variety of spices, including dried chilies, cumin, oregano, and cloves. The dish is often served in tacos, burritos, or on its own with rice and beans.

In Mexico, barbacoa is traditionally cooked in a pit dug into the ground, which is covered with agave leaves. This cooking method steams the meat by sealing in the moisture while also imparting it with a smoky flavor. However, many home cooks in Mexico and throughout the Diaspora have adapted barbacoa to the home kitchen and have converted it into a sort of pot roast.

Barbacoa can be made with different types of meat, depending on the region and the cooks preference. For example, in South Texas, barbacoa is made from the meat of a cows head, specifically the cheek or cachete. However, in other regions, barbacoa is made with lamb, goat, beef, or pork.

In summary, barbacoa is a slow-cooked Mexican dish that is typically made with tougher cuts of meat, such as chuck roast, and seasoned with a variety of spices. The dish can be made with different types of meat, depending on the region and the cooks preference.