So, is beef barbacoa fatty? Yes, but it’s a friendly kind of fatty. It’s the difference between a friend who brings you donuts every day (unhealthy) and a friend who brings you a donut only when you’ve run a marathon (helpful). Barbacoa is that marathon friend—it offers fat that does its job, then leaves before the guilt sets in.
If you’re still worried, here’s a pro tip: skim the fat. After your barbacoa cooks, let it cool, and you’ll see a layer of solidified fat on top. Spoon that off, and you’ve cut the fat content by nearly half. Now you’ve got beef that’s lean, shreddable, and still deeply smug about being delicious.
Go ahead, make barbacoa tonight. Your taste buds will thank you. Your arteries? They’ll send a polite, “We’re good, but maybe don’t eat it for breakfast tomorrow.”
