Carnitas vs Barbacoa: Unraveling the Mexican Meat Showdown

Carnitas vs. Barbacoa – What’s the difference?

Carnitas and barbacoa are two popular Mexican dishes that often cause confusion due to their similarities. While both dishes feature shredded meat, they have distinct differences in terms of ingredients, cooking methods, and flavors. In this article, we will explore the contrasts between carnitas and barbacoa to help you understand these delicious Mexican culinary traditions.

What is carnitas?

Carnitas, which translates to “little meat” in Spanish, is a Mexican dish that transforms inexpensive cuts of pork into juicy and flavorful goodness. The meat is simmered over low heat in lard or water for several hours, resulting in tender and juicy pork. What sets carnitas apart is the final step of roasting or frying the shredded meat to achieve a crispy texture.

What is barbacoa?

Barbacoa, on the other hand, refers to the method of preparation rather than a specific type of meat. The traditional cooking method involves placing the meat in a pit dug in the ground and covering it with maguey (agave) leaves. The meat is cooked underground, resulting in tender and flavorful results. Barbacoa can also be prepared by steaming or baking the meat without direct heat. The term “barbacoa” is actually the origin of the word “barbecue.

Differences between carnitas and barbacoa

Type of meat

One of the main differences between carnitas and barbacoa is the type of meat used. Carnitas traditionally use pork, specifically the heavily marbled cuts such as boneless Boston butt, pork shoulder, or picnic ham. However, it is also possible to make carnitas with chicken, with chicken thighs and breasts being suitable alternatives.
Barbacoa, on the other hand, allows for more variety in meat choices. In northern Mexico, beef head and goat meat are popular options for barbacoa. In central Mexico, lamb is often used for barbacoa. In the United States, beef is the most common meat choice for barbacoa.

Appearance

While both carnitas and barbacoa result in shredded meat, their appearance is slightly different. Carnitas have a crispy texture due to the final step of roasting or frying, giving them a browned and slightly crispy exterior. Barbacoa, on the other hand, tends to have a more tender and succulent appearance.

Taste and texture

In terms of texture, both carnitas and barbacoa produce tender and juicy meat due to the long cooking time. However, carnitas have a slight difference in texture due to the crispiness achieved during the final cooking step. This makes barbacoa generally more tender and juicy than carnitas.
In terms of flavor, carnitas tend to have a lighter flavor, while beef barbacoa offers a bolder flavor profile. The different cooking methods used in these dishes contribute to the differences in flavor. However, the overall flavor of both dishes depends on the specific meat used and the seasonings applied.

Preparation

The cooking process for carnitas and barbacoa is different, despite their similar appearance. Both involve several cooking steps and a long cooking time.
To make carnitas, pork is seasoned and simmered or braised over low heat in melted lard or water. Common seasonings include salt, cumin, oregano, thyme, bay leaf, and garlic. After several hours of cooking, the meat is shredded and then crisped by roasting or frying.
For barbacoa, the traditional underground pit cooking method is not always practical. As a result, alternative methods such as slow cooking or steaming are often used. The seasoned meat is cooked until it is tender and falls apart easily.

Serving and Pairings

Carnitas and barbacoa can be served in a variety of ways and paired with a variety of ingredients. Carnitas are traditionally served with traditional Mexican accompaniments such as salsa, guacamole, refried beans, and tortillas. Barbacoa is often served with chopped onions and cilantro along with salsas. It can be enjoyed on tortillas with a squeeze of lime, or served with broth and corn stew.
Both carnitas and barbacoa can be used as fillings for tacos, tamales, burritos, tortas, and even in salads. The versatility of these tender meats allows for a wide range of delicious Mexican dishes.

Conclusion

In summary, carnitas and barbacoa are two different Mexican dishes with unique characteristics. Carnitas are made with pork and are known for their crispy texture, while barbacoa can be made with various meats such as beef, lamb, and goat and is known for its tender and succulent texture. The cooking methods, flavors, and pairings of these dishes also differ. Understanding the differences between carnitas and barbacoa will allow you to appreciate the nuances of Mexican cuisine and choose the dish that suits your preferences. Whether you prefer the crispy goodness of carnitas or the juicy tenderness of barbacoa, both dishes offer a delightful culinary experience that showcases the rich flavors of Mexican cuisine.

FAQS

What is the main difference between carnitas and barbacoa?

The main difference between carnitas and barbacoa is the type of meat used. Carnitas are traditionally made with pork, while barbacoa can be made with a variety of meats, including beef, lamb, and goat.

How are carnitas made?

Carnitas are made by simmering cuts of pork in lard or water for several hours until the meat is tender. The shredded meat is then roasted or pan-fried to achieve a crispy texture.

How is barbacoa cooked?

Barbacoa is traditionally cooked by placing the meat in a pit dug in the ground and covering it with maguey (agave) leaves. The meat is then cooked underground, resulting in tender and flavorful results. However, barbacoa can also be prepared by steaming or baking the meat without direct heat.

Can you make carnitas with chicken?

Yes, carnitas can be made with chicken. Chicken thighs and breasts are good alternatives to pork cuts for making carnitas.

What are some common accompaniments for carnitas and barbacoa?

Carnitas are traditionally served with accompaniments such as salsa, guacamole, refried beans, and tortillas. Barbacoa is often paired with chopped onions, cilantro, and salsas. Both can be enjoyed in tacos, tamales, burritos, tortas, and more.

Which dish has a crunchy texture, carnitas or barbacoa?

Carnitas have a crispy texture because of the final step of roasting or frying the shredded meat. Barbacoa, on the other hand, tends to have a tender and succulent texture.