Slow cooked beef barbacoa on a homemade corn tortilla with fresh cilantro, onion and a spicy salsa. For me, it does not get much better than this! Unless I was in Texas, California or Mexico enjoying them with my family. I had been saving this second package of beef cheek for that perfect time. Well, the perfect time was picked for me when I had to make room in my freezer for homemade helado de mango (ice cream) and paletas (popsicles), Lol! Hey, it’s a win, win situation no matter how you look at it. Lucky for me, the beef cheek became available very soon after I worked on beef barbacoa campaign. The slow cooker method is a tried and true method of cooking this delicious barbacoa. I think back on the many Sunday mornings when Mom would prepare barbacoa and how tasty the thought of having tacos for breakfast was. Make sure you check out my other posts on site for the other recipes I prepared using Rumba Meats. Caldo de Res(beef soup), Tacos de Lengua(beef tongue tacos), Roasted Green Chile Menudo(tripe soup), oh, and the other Tacos de Barbacoa. How could I forget? I am heading into my kitchen as soon as I am done with this post to enjoy some barbacoa! This is not a sponsored post. All opinions are my own #foodieforlife #mexicanfood
Ingredients For Barbacoa
- 2 - 2 1/2 pounds beef cheek trim excess fat
- carne asada seasoning optional
- Trim extra fat from beef cheek. Season , to taste, with salt, pepper and carne asada seasoning all over. Wrap tightly in heavy foil paper and place in crock pot.
- Fill with water halfway. Cook on high for 6 hours or on low overnight. Remove from crock pot and place into a serving dish. Unwrap carefully and be careful with the hot broth in the foil packet. Shred with two forks.
Crispy Comal Quesadillas filled with barbacoa and queso Oaxaca on homemade tortillas. For best quesadillas, try your hand at homemade corn tortillas! Tortillas
I am so impressed with the quality of this beef cheek from Rumba Meats. This is a no fuss and easy recipe for some of the best, authentic beef barbacoa tacos! I am enjoying that carne asada seasoning as well.
Tips~ When cooking the barbacoa, I like to wrap it tightly in foil paper. This allows the fat to cook without it sitting in the water directly and eventually in all the rendered fat. Easy clean-up for the pot too!
Tips~ I like to cool the barbacoa, then chill overnight. I then remove most of the fat that has solidified. Heat, shred and enjoy some tacos!!
1 tablespoon grapeseed oil
1/2 cup onion, diced
1 -2 cloves garlic, minced
1 serrano, sliced
1 red fresno pepepr, sliced
1 1/2 pounds previously cooked beef barbacoa(shredded)
1 tablespoon Maggi seasoning
1 tablespoon apple cider vinegar
Fresh cracked pepper
*I also added some chopped cilantro when I pulled it off the heat.
1. In a skillet, add oil and heat to medium. After a minute, add the onions, garlic and chile peppers. Season lightly with salt and pepper and saute fro 5 minutes.
2. Add the barbacoa and cook for a few minutes. Add the maggi sauce and vinegar. Cook for another 5 minutes. Taste for salt, add a little more pepper to finish.
Garnish or dress your tacos de barbacoa with your favorite salsa, fresh cilantro, onion and a little fresh lime juice. A slice of avocado doesn’t hurt, lol! #tacoseveryday
Garnished with a Toasted Chile de Arbol Tomatillo Salsa. Click link to see full recipe.