Barbacoa for tacos

Name: Barbacoa for tacos
Total time: 43200 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 Rumba beef cheek; 2 bay leaves; 1/2 large yellow onion; 2 cloves garlic; 1 tsp salt

A white Hispanic Wife @cook_27745754

Texas

*After trying barbacoa from many taco trucks and restaurants.. I always walked away assuming I didn't like it. It was flavorless and disappointing to me. This dish is full of flavor. A little about me....I grew up learning only American dishes (Fried chicken, mashed potatoes etc); upon marrying a Hispanic man... I soon found out I needed to learn many dishes I'd never heard of before! After much research and practice.. I learned and am still learning much accepted tweaked recipes that have the full stamp of approval from the true connoisseurs of authentic Mexican Food. Enjoy!

A white Hispanic Wife @cook_27745754

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Ingredients

6-12hr

4 servings

1Rumba beef cheek
2bay leaves
1/2large yellow onion
2 clovesgarlic
1 tspsalt

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Steps

6-12hr

1

Unpackage, rinse the beef cheek, and place in your crock pot.
2

Sprinkle Salt evenly over the meat (yes ALL of it).
3

Slice the 1/2 onion into three equal pieces. Peel garlic cloves and slice each in half. Add onion, garlic, and bay leaves to the crock pot. (I like to find little crevices in the meat to wedge them into)
4

Cover and Cook on LOW for 12 hours or Cook on HIGH for 6-7 hours.
5

The barbacoa is ready when it's tender to separate with a fork.
6

TIPS: *Do not add water! The beefcheek will provide enough liquid on its own. *If cooking on High; check halfway throughout cooking to ensure none of the ingredients are sticking to the side of the pot.

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Cooksnaps

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A white Hispanic Wife @cook_27745754

on December 09, 2020 19:44

Texas

A little about me....I grew up learning only American dishes (Fried chicken, mashed potatoes etc); upon marrying a Hispanic man... I soon found out I needed to learn many dishes I'd never heard of before! Together we have a very large and hungry family, so I went to work! After much research and practice.. I learned (and am still learning) much accepted tweaked recipes that have the full stamp of approval from the true connoisseurs of authentic Mexican Food. Enjoy!