Barbacoa Tacos

Ingredients

• Rumba Meats® Beef Cheek Meat (2 1/2 pounds)
• 4 cloves garlic
• 1 teaspoon chili powder
• 1 teaspoon instant espresso
• ¼ cup, plus 1 tablespoon olive oil, divided uses
• 1 tablespoon honey
• 2 teaspoons cumin
• 1 teaspoon smoked sweet paprika
• 1 cup loosely packed cilantro
• 1 teaspoon plus 1 tablespoon salt, divided uses
• 1 ½ cups beef stock
• 1 white onion, sliced
• Corn tortillas
• 1 avocado, sliced
• Pico de gallo
• Cilantro, chopped
• 3 limes, wedged

Instructions

1. To prepare seasoning rub: In a blender, combine garlic, chili powder, espresso, 1 tablespoon olive oil, honey, cumin, paprika, cilantro and 1 teaspoon salt. Blend until smooth.
2. Season beef cheekmeat evenly with remaining 1 tablespoon salt. Spread seasoning rub evenly over meat.
3. In a nonstick pan over medium-high heat, add remaining ¼ cup oil and heat. Add rubbed cheekmeat and brown on both sides until evenly browned and aromatic.
4. Add browned beef to a slow cooker. Add beef stock and onion. Cover and cook on high for 4 hours until cheekmeat is tender and reaches an internal temperature of 160ºF.
5. Serve on warm corn tortillas with avocado slices, pico de gallo, cilantro and lime wedges.