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My review
Barbacoa Meat
streetgang
"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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Ingredients
11 h 10 m servings 316 calsOriginal recipe yields 12 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
- Pour water into a slow cooker.
- 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.
- 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.
Footnotes
- Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
Per Serving: 316 calories; 26.2 g fat; 1.3 g carbohydrates; 18.2 g protein; 80 mg cholesterol; 2403 mg sodium. Full nutrition
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Reviews
Read all reviews 1314 Ratings
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Most helpful positive review
8/30/2014
FAN FLIPPIN TASTIC! ! I used the oven, low n slow-300 degrees for 4-5 hrs. 2 bottles of beer n some bay leaves, left this beef incredibly tender! The meat is very versatile, use it for casserol...
Most helpful critical review
1/9/2017
Will definitely not be making this again. I could not get past the "gelantinous slide". I used beef cheek. I had to throw it out after a few bites.
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8/30/2014
FAN FLIPPIN TASTIC! ! I used the oven, low n slow-300 degrees for 4-5 hrs. 2 bottles of beer n some bay leaves, left this beef incredibly tender! The meat is very versatile, use it for casserol...
8/26/2014
With the mixed reviews, I was hesitant to make this recipe. After cutting off most of the fat, I did have about 2 lbs of meat remaining. I cut the salt (used flake sea salt), cumin, and garlic b...
10/3/2016
I bought cheek meat on sale not knowing what recipe I would even use it for. I found this recipe and although I found some others that used chuck roast instead, I wanted to try and make Barbacoa...
8/12/2015
I'll never buy meat market (carniceria) barbacoa again. This came out perfect and was so delicious!
1/22/2017
I love making this dish. I try to make it on a regular basis. My family is of Hispanic origin and we got tired of having to go out to eat this dish.
4/29/2017
This turned out excellent. Tasted just like the authentic Barbacoa my Mother in law got for us on Sundays. Will definitely make again.
7/7/2016
So few ingredients and few steps and yet a very delicious meal. Didn't have 3# so had to modify proportions a bit. It was so tender and flavorful. Definitely going to be repeated.
2/21/2016
Was so easy and straightforward. I did find the beef cheek way too salty for us. I will definitely use this recipe again but reduce the salt. Other than that it reminded me of the taco places b...