Wednesday, March 29, 2017

Cook: Barbacoa Cauliflower

Things got a bit cheeky in the world of barbacoa this week. 

Courtney Aguilar was visiting El Rincon, a Mexican restaurant in Pflugerville,Texas, when she decided to get an order of their barbacoa. During her consumption of the barbecued meat that typically comes from the cheek or jaw of a cow she came across what she thought was teeth. She called her waitress over and the waitress, jokingly I hope, suggested that they weren't just any old teeth. What Ms. Aguilar found in her meat was a collection of "baby teeth."

After what I imagine could only have been an absolutely disgusting back and forth between the vendor who delivers El Rincon's barbacoa, the restaurant, and Ms. Aguilar, it was discovered that those weren't teeth that had made their way into the barbacoa but beef lips. Rest assured, everyone, beef lips are a "USDA-inspected product for human consumption.

Um, no thanks. I'll just save myself the hassle of finding baby teeth/beef lips/cow cheeks in my meal by making it all about cauliflower. To make it: baste a head and a half of browned cauliflower in a mixture of apple cider vinegar, garlic, cumin, oregano, salt, cloves, veggie broth, lime juice and chipotles in adobo sauce. Simmer it on low in a crockpot for about six hours. Serve it on flatbread topped with lettuce, sliced avocado and salsa. If you want to give your vegan dish the El Rincon treatment, this site has a fabulous suggestion.