Deer Bar-B-Q/Barbacoa de Venado Guadalajara

image of 2 barbacoa tacos

Tacos de Barbacoa

Deer Bar-B-Q

A few weeks ago a co-worker of my husband gave him 3 deer hind-quarters where he had went hunting that past week-end. With our little freezer on our fridge we couldn’t hold but 2 of them so we gave away one of those. One of them we made Barbacoa for Thanksgiving and yesterday we made Barbacoa for ourselves.

The first time we made it is a way of tradition for almost all Mexico. We just steamed it in a steamer while wrapped in aluminum foil. (In Mexico they steam it in a pit dug in the ground lined with stones). But this weekend we made it the way folks in Guadalajara make it. It’s rather quite easy. And it’s very delicious. I will add the recipe later on when I get a little more time. It’s early morning and I have homework to do. I just wanted to at least get the picture of it up on here and tell everyone about it.





  • 2-4 lbs. beef or deer
  • 1 lg. onion
  • 6-8 guajillo chilis
  •  1 tbsp. clove (whole)
  • 1 tbsp. black pepper (whole)
  • 2-3 lg. cloves garlic
  • 1/4 c. oil
  • 1 tbsp. salt
  • Cilantro (chop 1/4 of a bunch)



Rinse meat cleaning it thoroughly adding it to large pot of water also adding 1/2 the onion, 1/2 the salt, and cilantro cooking till done (2-3 hours).

Separately prepare the rest: 

  • Take your Guajillo chilies putting them in water let them soak about an hour.
  • In a blender add chilies, other 1/2 of onion, garlic, other 1/2 of salt, black pepper, and clove. and 2 Cs. stock from meat blend well.
  • In a small pot add oil and ingredients from blender, bring to a boil stirring often then reduce heat simmering 15-20 minutes stirring occasionally.
  • Add your sauce to the meat stirring in well, let cook till done adding salt to your liking.

Serving Suggestions:

  • Chop more cilantro finely, chop another onion finely adding together in a bowl.
  • Heat tortillas until soft, add meat to tortilla then dipping into stock in pot wet tortilla with sauce then fry taco on each side in a non-skillet with minimal oil.
  • With crunchy tacos on plate slightly open them adding chopped mix of onion & cilantro. Also top with some of Tia Lavoria’s Salsa.
image of barbacoa in pot

Barbacoa de Guadalajara


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