Original Blog & Recipe by
Belinda is a mother of two first and a foodie for the soul second. As a Mexican-American, she has created an extensive collection of homestyle recipes centered around the meals her abuela made for her. Belinda’s goal is to continue to shine a light on the traditions of her culture and bring people closer together one meal at a time. Check out her recipes at @homemade_always.
Beef Cheek & Short Rib Barbacoa
Succulent Mexican barbacoa made slow-roasted Beef Cheek Meat and Short Rib with a rich blend of spices and seasonings.
- Rumba Meats® Beef Cheek Meat (2 packages)
- 1 package Rumba Meats® Beef Short Ribs
- 10 chile guajillo, deseeded
- 5 chile ancho, deseeded
- 2 cups of Chile water, that you soaked the Chiles in.
- 1 large yellow onion, ½ on the bottom of steamer
- 5 whole cloves
- 12 garlic cloves, 4 on the bottom of steamer
- 1 teaspoon black peppercorns
- 2 tablespoon apple cider vinegar
- 1-½ teaspoon Mexican oregano
- 5 Allspice berries
- 2-½ teaspoons kosher salt, or to your taste
- 2 teaspoons thyme
- 1 teaspoons marjoram
- Pack of banana leaves
- Avocado leaves (Optional)
- Toppings of choice
- First remove the seeds from the dried Chiles then place them in a large bowl with hot boiling water. Place a bowl on top to keep the Chiles submerged. Soak them for 20 minutes or until the Chiles have softened and plumped.
- When the Chiles have softened add them to a blender with 2 cups of Chile water, ½ onion, cloves, 8 garlic cloves, apple cider vinegar, oregano, allspice berries, thyme, marjoram, salt, black peppercorns, blend on high speed until smooth. If you don’t have a power blender, strain your sauce.
- Open the beef cheek and beef short ribs packages from Rumba Meats. Lightly season the meat with salt and pepper. Add the meat to a large bowl and pour the chile mixture over the meat. Mix to ensure all the meat is covered in the chile mixture. Cover and allow the meat to marinate for 1 hour or overnight.
- Rinse and pat dry the banana leaves. Over open fire, or using a comal, lightly toast the banana leaves on one side. You will notice the the leaf turn a darker green and it only takes a few seconds (make sure to constantly move the leaf around) this step will create a flexible banana leaf and will be easier to work with.
- To a steamer pot add water, ½ onion, and 4 garlic cloves. Create a layer of banana leaves In the steamer pot, like a pouch or blanket. Add avocado leaves then add all the beef including all the marinade. Top the meat with more avocado leaves and cover with banana leaves.
- Add foil over steamer and top it off with a lid. Steam on medium low heat for 3-4 hours.
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