Tacos de cachete. Beef cheek tacos? You are probably wondering why I would add yet another blog post about beef cheek since I already have a few recipes on my blog, right? This is definitely one of my all time favorite traditional Mexican tacos! I will never forget a statement I read from a person in a food group I belonged to for many years about authentic Mexican tacos. They stated that traditional Mexican tacos were disgusting and gross because we enjoy the meat from the cow’s head. I took a deep breath and quietly removed myself from the food group. I respect that everyone is entitled to their opinion, but I am a proud Mexican American woman and I may not eat all the traditional foods, but I would never tell someone that their family’s traditional dishes were disgusting and gross. Never. Be mindful. Be respectful.
I Grew Up On Tacos De Cachete And More!
It would not be Sunday if we were not enjoying tacos de barbacoa at least once a month! Beef barbacoa is more popular in Northern Mexico, where my family is from. I prefer it over lamb or goat, but those are delicious as well when prepared right.
Statements Like That Just Inspire Me!
It’s true! When I hear negative statements like that, it really inspires to get into my kitchen and show how delicious the foods are. Not only delicious, but beautiful when presented.
Beef Cheek Barbacoa
Equipment
- Steamer Pot
- heavy duty foil paper
Ingredients
- 4 lbs beef cheek after trimming excess fat
- Salt and pepper, to taste
- Minced onion
- chopped cilantro
- Lime wedges
- Your favorite salsa!
- Warm corn tortillas
Instructions
- Fill the bottom of large steamer pot with water. Add the insert and place on medium heat.
- After trimming off excess fat from beef cheek, divide beef into 2 pounds portions on double layer of foil paper sheets. Season with salt and pepper to taste, then wrap foil packets to seal tightly.
- Place foil packets on top of steamer insert and cover pot. When it comes up to a rapid boil and steam, reduce heat slightly. Keep a large pot of water on warm on the back burner.
- The barbacoa takes three hours of steaming time to become very tender. Check for water level every hour and add more hot water when needed.
- Once beef is tender, remove foil packets. Shred barbacoa and serve with warm corn tortillas and fresh garnishes! Enjoy!
Notes
Reader Interactions
Comments
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Growing up in South Texas our family had a tradition in preparing a cow’s head in the ground (en pozo). We would wrap the spiced up head in linen to be additionally wrapped in burlap. The moistened head was placed in a tin container. The hole in the ground was about 2 and a half feet deep with coals on the bottom and coals on a top lid. The head would cook overnight to be pulled out after 8 o’clock mass. Homemade corn tortillas, salsa, cilantro and chopped onions to accompany the beef head barbacoa. I failed to mention all the storytelling that took place around fire—wonderful memories.
My friends cook there barbacoa in the ground. It’s quite the process, but so delicious! The story telling is the best. That is what makes memories.
Good for you. The less those people eat cheek, menudo, cabrito, etc. the more for those who know what good food really is. I bet they don’t even like sesos. LOL.
It’s just about being respectful. Live and let live, I say.
Any recommendations on making the beef cheeks in a pressure cooker?
Did you read the notes on the recipe? Left instructions there.
I’m so sorry you were exposed to those narrow minded people…
I’m 67 and my husband and I LOVE your recipes.
You have taught me so much with your blog. You keep right on educating all of us that have enough sense to appreciate your culture and delicious recipes !!! ♥️
Thank You Dee. I honestly just try to look at every thing with an open mind, to respect the differences that we all have. It’s beautiful to learn of other cultures. I myself am very proud of where I came from and all of the traditions.
Hola,
I have a question that I came across when making your delicious tamales de queso (cheese). How do I know when the water is boiling? The pot has the steamer insert, then the food (tamales or beef cheek) on top, so how can I tell when the water is boiling?
Thank you so much!
You can hear it. It will get louder and if you take the lid off, you may see where it has began to steam.