Prep Time- 10 minutesCook Time- 6 hours in the slow cooker
Trim extra fat from beef cheek. Season , to taste, with salt, pepper and carne asada seasoning all over. Wrap tightly in heavy foil paper and place in crock pot.
Fill with water halfway. Cook on high for 6 hours or on low overnight. Remove from crock pot and place into a serving dish. Unwrap carefully and be careful with the hot broth in the foil packet. Shred with two forks.
*I also added some chopped cilantro when I pulled it off the heat.
In a skillet, add oil and heat to medium. After a minute, add the onions, garlic and chile peppers. Season lightly with salt and pepper and saute for 5 minutes.
Add the barbacoa and cook for a few minutes. Add the sauce and vinegar. Cook for another 5 minutes. Taste for salt, add a little more pepper to finish.
Garnish or dress your tacos de barbacoa with your favorite salsa, fresh cilantro, onion and a little fresh lime juice. A slice of avocado doesn’t hurt, lol! #tacoseveryday