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Beef Barbacoa Torta Recipe

Rumba® Beef Cheekmeat

Beef Barbacoa Torta Recipe Plated
Lynda Segovia Thorn Head-shot

Original Blog & Recipe by
Lynda Segovia Thorn

Hi, I'm Lynda Segovia Thorn, wife and mother. Originally from Texas, I now reside in California and teach SpEd students while blogging about food, familia and travel. By making my children the same meals my Mom made me, I can share our proud Mexican heritage with them. As the mother of multicultural kids, it's important to me that they know where they came from - Rumba Meats helps make that possible.

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Beef Barbacoa Torta Recipe

Beef Barbacoa Torta Recipe Recipe

Growing up, my Mom never missed an opportunity to remind me that I was half Mexican-American. (Yes, I’m biracial.) She loved taking me to Mexican restaurants, and telling me stories about my great grandmother teaching her how to cook. My Mother instilled in me a love of all things Mexican. I’m forever grateful to her for teaching me about my roots.
To celebrate our Hispanic Heritage; I’m sharing a delicious recipe with all of you. As with many of my Mexican food recipes, I rely on Rumba Meats to provide me with the special cuts of meat I need in order to prepare them. Now that I can order Rumba Meats  on Amazon, we’re enjoying eating our favorite traditional Mexican meals more frequently.
Beef Barbacoa Torta Recipe Plated 2
Have you ever had an authentic Mexican Torta?! A torta is a Mexican sandwich. Today I’m sharing my Beef Barbacoa Torta recipe with you. I use my crockpot for this and it is finger-lickin’ good, the meat practically melts in your mouth! I hope you enjoy it as much as my familia does.



  • Rumba® Beef Cheekmeat (1 package)
  • 1 pkg Rumba Meats Cachete de Res (Beef Cheekmeat)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 cups water
  • 4-6 bolillo rolls
  • 1 cup refried beans
  • 4-6 slices Panela cheese
  • 1/2 head lettuce
  • 2 large tomatoes, sliced
  • 2-3 avocados, sliced
  • 1 large onion, sliced
  • Radish, sliced, to garnish
  • Salt & pepper to taste
  • Pickled jalapeños, optional


  1. Rinse your Rumba Meats Beef Cheek Meat & trim away any visible fat.
  2. Put into your crockpot, and cover with 2 cups water.
  3. Add garlic powder & onion powder.
  4. Set crockpot to HIGH & cook for 4 hours.
  5. Once cooked, remove from crockpot & put in large bowl or plate.
  6. Shred meat with 2 forks.
  7. Get your rolls out and put one roll on a plate. Slice roll open with knife.
  8. Spread a thin layer of refried beans on one one side of roll.
  9. Add shredded cheek meat onto the refried beans (4-5 tablespoons, or as much as you’d like)
  10. On other half of roll, add lettuce, slices of tomato, and slices of panela cheese.
  11. Add slices of avocado to top of cheek meat.
  12. Add sliced onions to top of avocado.
  13. Add salt & pepper to taste.
  14. Repeat with remaining rolls.
  15. Close your torta and enjoy!
  16. Garnish with sliced radish. Pickled jalapeños can be added to torta, totally optional.
  17. Makes 4-6 tortas, depending on how much meat you add to each one & the size of the bolillo rolls you use.