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. It made me sad. 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. There are better ways to express that you don’t prefer certain foods.
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.
Lucky For Me, Beef Cheek Was Available!
Life as a food blogger is a lot of work, but I love it! I was fortunate enough to work with brands that produce top quality food ingredients. One of the brands in particular is Rumba Meats. Their specialty meats focus on Hispanic ingredients such as beef cheek, beef tongue, beef tripe, beef shanks and more! This is not a sponsored post, but I truly enjoy the brand. A few major grocery chains stock their meats, but you can also order online.
I wished I would have been able to ask my parents more.
By the time I was a full fledged content creator, my parents had already passed a few years before. I had so many questions about cooking barbacoa, lengua, menudo and more. Lucky for me, I spent a lot of times with my parents the whole time I lived in Houston. I was a teenager and life circumstances had me helping dad on the weekends at the family restaurant, preparing salsa. His job was to go in around 2 am to start the menudo and barbacoa. He would come and pick me up around 5 am and my job was to prepare pico de gallo and tomatillo avocado salsa. Little did I know then how that would shape my future.
Why is it so important to keep the traditions alive?
For me, it’s extremely important to continue practicing and teaching the traditional cooking methods. Don’t get me wrong, I love my pressure cooker and air fryer for certain recipes, but I feel more satisfied when I see that barbacoa come out of that steamer pot. When I have time, I will always opt for the traditional cooking methods. But, I do understand the quicker versions are what is practical for many. Since I started this whole food journey, I have been able to share family recipes with my siblings and their children as well. I feel so proud when I see my nieces preparing tamales and empanadas for their families.
Foiled Again!
If you do not prefer cooking with foil paper, you could add the beef cheek directly to the steamer pot. Or, line the steamer pot with softened banana leaves to cover the barbacoa. The leaves impart a subtle flavor to the meat. it’s delicious!
How many tacos can you eat in one sitting? Lol!
Disclaimer! I do not eat everything I show you in the photos! Ha, ha, ha! I can’t show you a skimpy plate of tacos! In the case of the picture below, it’s only four tacos. I ate two and my husband ate the other two. Any leftovers, well, they are leftovers. We either enjoy them for a few days or I freeze some. Plus I enjoy sharing with friends too! The Green Sauce! https://pinaenlacocina.com/tomatillo-avocado-salsa-the-green-sauce/. Tomato Salsa Recipes https://pinaenlacocina.com/tomato-salsa-recipes-salsa-de-mesa-table-salsa/
If there is barbacoa, there must be homemade corn tortillas!
Corn Tortillas https://pinaenlacocina.com/fresh-corn-tortillas/
Mom only prepared a handful of salsa recipes.
There were only a handful of salsa recipes that mom rotated depending on what we were eating. But the one that never failed and was on the table every time I visited home was Tomatillo Chile de Arbol Salsa! https://pinaenlacocina.com/tomatillo-chile-de-arbol-salsa/
And yes, even on the Chile Colorado Pork Tamales, we really enjoyed this salsa! https://pinaenlacocina.com/chile-colorado-pork-tamales/
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
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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.
I absolutely love Barbacoa. Thank you for sharing.
You’re Welcome!!
I add a quarter to the pot when it’s rattling I know it’s boiling, when I don’t hear it I need to add water
I use that trick often when I steam tamales.
Its ok to think a food is gross. Pretty much every person in the world has some food they dislike. I don’t try to impose my food (or music etc) tastes on everyone else.
We got cachete tacos for the first time today from a local taqueria. They weren’t gross but they weren’t good, either. Too fatty. The asada and tinga were much, much better.
YMMV.
Of course it’s ok not to like all foods Jeff, But it’s a matter of respect when you are part of a food group. I always make sure to trim all the excess fat of the cachete when I prepare it because I don’t particularly enjoy that texture on any meats. There are many better ways to express that one dislikes a certain food or cuisine without saying it’s gross. I am sure you understand. I grew up with beef barbacoa and only really enjoyed it when it was prepared at home.
Thank you for this. I really want to make my own barbacoa tacos!
Beef cheek is definitely my top favorite way to enjoy barbacoa tacos!