Barbacoa de Res
Rumba® Beef Cheek Meat
- 6 Servings
Original Blog & Recipe by
Sonia Mendez Garcia
My name is Sonia Mendez Garcia. Born and raised in California, but I have lived in Texas and since 1986, I call central New York my home. My parents Ramiro and Blanca were born in Monterrey, Mexico and raised a family of five girls and three boys. The kitchen was always a focal point in our house. With Rumba Meats, I can prepare all of my favorite recipes that my Mom prepared with such love and attention for our family.
Barbacoa de Res
Slow cooked beef barbacoa on a homemade corn tortilla with fresh cilantro, onion and a spicy salsa. For me, it does not get much better than this! Unless I was in Texas, California or Mexico enjoying them with my family. I had been saving this second package of beef cheek from Rumba Meats for that perfect time. Well, the perfect time was picked for me when I had to make room in my freezer for homemade helado de mango (ice cream) and paletas (popsicles), Lol! Hey, it’s a win, win situation no matter how you look at it. Lucky for me, the beef cheek became available very soon after I worked on the Rumba campaign. Go Rumba!! The slow cooker method is a tried and true method of cooking this delicious barbacoa. I think back on the many Sunday mornings when Mom would prepare barbacoa and how tasty the thought of having tacos for breakfast was. Make sure you check out my other posts on site for the other recipes I prepared using Rumba Meats. Caldo de Res(beef soup), Tacos de Lengua(beef tongue tacos), Roasted Green Chile Menudo(tripe soup), oh, and the other Tacos de Barbacoa. How could I forget? I am heading into my kitchen as soon as I am done with this post to enjoy some barbacoa! #foodieforlife #mexicanfood #RumbaMeats
I am so impressed with the quality of this beef cheek from Rumba Meats. This is a no fuss and easy recipe for some of the best, authentic beef barbacoa tacos! I am enjoying that carne asada seasoning as well.
Tips~ When cooking the barbacoa, I like to wrap it tightly in foil paper. This allows the fat to cook without it sitting in the water directly and eventually in all the rendered fat. Easy clean-up for the pot too!
Tips~ I like to cool the barbacoa, then chill overnight. I then remove most of the fat that has solidified. Heat, shred and enjoy some tacos!!
Prep Time- 15 minutes
Cook 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
Ingredients For Barbacoa
- Rumba® Beef Cheek Meat (2 to 2 1/2 pounds)
- Carne asada seasoning, optional
- 1 tablespoon grapeseed oil
- 1/2 cup onion, diced
- 1 -2 cloves garlic, minced
- 1 serrano, sliced
- 1 red fresno pepper, sliced
- 1 tablespoon seasoning sauce (Maggi)
- 1 tablespoon apple cider vinegar
- Salt and pepper, to taste
For the Barbacoa
- Trim extra fat from beef cheekmeat. Season evenly with salt, pepper and carne asada seasoning. Wrap tightly in heavy foil paper and place into a crock pot.
- Fill halfway with water. Cover and cook on high for 6 hours or on low overnight until cheekmeat is tender and internal temperature reaches 160ºF.
- Using tongs, remove foil package from crock pot and place on a serving dish. Unwrap carefully, taking care not to splash hot broth in the foil packet. Shred cheekmeat with two forks. Set aside.
For the Barbacoa Guisada
- 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, stirring occasionally.
- Add the barbacoa and cook until fully heated. Add seasoning sauce and vinegar. Cook for another 5 minutes. Taste for salt, add a little more pepper to finish.
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