Description
A step-by-step guide to making authentic barbacoa using beef cheek meat, slow-cooked to perfection for maximum tenderness and flavor.
Ingredients
Scale
- 3 lbs beef cheek meat (substitutes: chuck roast, short ribs)
- 2 dried guajillo chilies (soaked and blended)
- 2 dried ancho chilies
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 5 cloves garlic (minced)
- 1 large white onion (chopped)
- 2 bay leaves
- 1 teaspoon black pepper
- 1 tablespoon salt
- 3 tablespoons apple cider vinegar
- 2 cups beef broth (or water with beef bouillon)
- Juice of 2 limes
- Corn or flour tortillas (for serving)
Instructions
- Blend the guajillo and ancho chilies with garlic, onion, cumin, oregano, smoked paprika, apple cider vinegar, lime juice, salt, and black pepper to create a thick marinade.
- Coat the beef cheek meat with the marinade and let it rest for at least 4 hours (or overnight for best results).
- Place the marinated meat in a slow cooker with beef broth and bay leaves. Cook on low for 8 hours or high for 4-5 hours until the meat is tender and shreds easily.
- Use two forks to shred the meat and mix it with the flavorful cooking juices.
- Serve with warm tortillas, fresh cilantro, diced onions, and a squeeze of lime.
Notes
Marinating the meat enhances flavor. Don’t skip it! Beef cheek meat provides the best results, but brisket or chuck roast can be used as alternatives. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours (slow cooker) or 3-4 hours (Instant Pot)
- Category: Main Course
- Method: Slow Cooked
- Cuisine: Mexican
Nutrition
- Serving Size: 4 oz
- Calories: 285
- Sodium: 520mg
- Fat: 18g
- Carbohydrates: 3g
- Protein: 30g
Keywords: barbacoa, beef cheek meat, slow cooker, tacos, Mexican cuisine