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beef cheek tacos
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Beef Cheek Barbacoa

Traditional, delicious Mexican Beef Cheek Tacos!
Course Brunch
Cuisine Mexican
Prep Time 20 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 30 minutes
Servings 6 Servings

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

Beef cheek can be prepared in the pressure cooker. Season beef, place in pressure cooker with enough water to just cover 3/4 of the way covering beef. Add onion, garlic, cilantro, chile serrano, bay leaves, salt and pepper. Secure lid and turn heat to high. Once it begins to release pressure on high, reduce heat to medium low. Set timer for one hour. After one hour, carefully remove from heat. When safety valve releases, open and remove barbacoa from pot. Serve right away.