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Slow Cooker Barbacoa De Cachete

Featuring:
Rumba® Beef Cheekmeat

Rumba Meats Cheek Meat Tacos
Vianney Rodriguez Head-shot

Original Blog & Recipe by
Vianney Rodriguez

Hi, I'm Vianney Rodriquez, founder, recipe developer and South Texas foodie behind Sweet Life. The recipes on Sweet Life are inspired by my exploration of childhood memories and the global food culture that makes up South Texas. Sharing time in the kitchen with my daughters ensures that the traditions of my family in Mexico are passed down to the next generation. I can always count on Rumba Meats to provide me the highest quality cuts of meat.

See more of my recipes

Slow Cooker Barbacoa De Cachete

Rumba Meats Cheek Meat Tacos

Ingredients

Beef Cheeks

  • Rumba® Beef Cheekmeat (6 pounds (2 pkg))
  • 1 tablespoon ground cumin
  • 1 tablespoon salt
  • 4 teaspoons pepper
  • 1 bay leaf
  • 4 garlic cloves
  • 1 onion, sliced

Pickled Cabbage

  • 1 cup water
  • 1 cup red wine vinegar
  • 1 heaping tablespoon sugar
  • 1 clove garlic, finely minced
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 jalapeno, sliced
  • 1 head red cabbage, sliced thinly
  • 3 red bell peppers, sliced

Recipe Notes

Corn tortillas, warm, as needed

Instructions

Beef Cheeks

  1. For beef cheeks: Place cheekmeat, along with remaining beef cheeks recipe ingredients, in a slow cooker with 4 cups water. Cover and cook on low for 6 hours until tender and cheekmeat reaches an internal temperature of 160ºF.
  2. Carefully remove meat, shred with a fork and return to slow cooker. Keep warm.

Pickled Cabbage

  1. For pickled cabbage: In a large bowl, whisk together water, vinegar and sugar until sugar is dissolved.
  2. Add garlic, salt, pepper, jalapeno, cabbage and bell peppers, stir to evenly coat.
  3. Cover and let sit on the counter for 3 to 4 hours. Stir and refrigerate until chilled (at least 1 hour).
  4. Serve warm shredded barbacoa on corn tortillas topped with pickled cabbage.