Rating: 4.5 stars
27 Ratings
  • 5 star values: 19
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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.

Recipe Summary

cook:
7 hrs
additional:
4 hrs
total:
11 hrs 10 mins
prep:
10 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

This recipe calls for a lot of salt, but it is needed.

Nutrition Facts

316 calories; protein 18.2g; carbohydrates 1.3g; fat 26.2g; cholesterol 80mg; sodium 77.3mg. Full Nutrition
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