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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 Meats® Beef Cheek Meat (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, sliced for sandwiches
  • 1 cup refried beans, warm
  • 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. In a crockpot, combine cheekmeat, water, garlic powder and onion powder.
  3. Set crockpot to high and cook for 4 hours until cheekmeat is tender and reaches an internal temperature of 160ºF.
  4. Remove cheekmeat and cool slightly. Shred cheekmeat barbacoa with 2 forks. Keep warm.
  5. For tortas: On bottom halves of rolls, spread a thin layer of refried beans. Top each evenly with shredded barbacoa, avocado slices and sliced onions. Season to taste with salt and pepper.
  6. On top halves of tortas, layer lettuce, tomato and panela cheese slices. Carefully close tortas.
  7. Garnish with radish and pickled jalapenos. Enjoy!