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Barbacoa Tacos

Prep Time: 15 minutes | Cook Time: 4 hours | Serves: 6-8

Ingredients
  • Rumba® Beef Cheekmeat (2 1/2 lbs)
  • 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. In a blender, make the rub with garlic, chili powder, espresso, olive oil, honey, cumin, paprika, cilantro and one teaspoon salt.
  2. Prep meat by salting each side before adding the marinade paste to all sides of the meat.
  3. In a medium-high heat nonstick pan, brown each side of the meat until it’s browned nicely and the aromatics of the marinade are present.
  4. Add beef to the slow cooker on high for 4 hours with beef stock and white onion slices.
  5. Serve on warm corn tortillas with avocado slices, pico de gallo, cilantro and lime wedges.