Barbacoa Meat recipe

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Ingredients

3 pounds beef cheek meat
1 tablespoon olive oil
¼ cup salt
2 teaspoons ground cumin
ground black pepper to taste
2 cups water, or more as needed
½ yellow onion, halved and thickly sliced
3 cloves garlic, chopped

Nutrition Info

316.4 calories
carbohydrate: 1.3 g
cholesterol: 80 mg
fat: 26.2 g
fiber: 0.2 g
protein: 18.2 g
saturatedFat: 10.2 g
servingSize: -
sodium: 77.3 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Coat beef cheek meat with olive oil. Rub salt, cumin, and pepper into meat. Wrap meat in aluminum foil and refrigerate, 4 hours to overnight.

  2. Pour water into a slow cooker.

  3. Arrange onion and garlic around beef cheek meat in the aluminum foil. Wrap foil tightly around meat and vegetables. Add a second sheet of aluminum foil around meat mixture, sealing tightly, place in the slow cooker.

  4. Cook on Low, adding more water if it has evaporated, until meat is very tender, 7 to 8 hours. Remove foil packet from slow cooker and shred meat using 2 forks.

Recipe Yield

12 servings

Recipe Note

Traditionally a Sunday morning treat, but barbacoa is great any morning. Barbacoa can be for the more adventurous, but a real treat none-the-less. I do not recommend substituting the cheek meat with roast, it won't taste right. Barbacoa has a certain gelatinous slide and tack that is the hallmark of the genre. Serve on tortillas with hot sauce and chopped cilantro.

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