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Beef Cheek Barbacoa

Ingredients

  • Rumba® Beef Cheekmeat (1 package)
  • 2 tablespoons olive oil
  • ½ white onion, chopped
  • 2 garlic cloves
  • 1 bay leaf
  • ¼ cup Mexican oregano
  • 2 tablespoons kosher salt
  • 1 quart beef stock or bone broth (can substitute water or chicken stock)

BARBACOA TACOS

Ingredients

PREP TIME: 15 MINUTES | COOK TIME: 5 MINUTES | SERVES: 6

½ beef cheek barbacoa (see Beef Cheek Barbacoa recipe), thawed
½ white onion, finely chopped
2 cups chopped cilantro
1 bag shredded green cabbage
Juice of ½ lime
Kosher salt, to taste
18 corn or flour tortillas

 Instructions

  1. Transfer thawed beef barbacoa to a microwaveable bowl. Microwave for 4 to 5 minutes, or until meat reaches an internal temperature of 140°F and is fully heated.
  2. In a bowl, combine onion, cilantro, cabbage, lime juice and salt to taste. Toss to blend.
  3. Serve beef barbacoa over corn or flour tortillas topped with shredded cabbage mixture.

Instructions

  1. Place beef cheeks in slow cooker or Instant Pot. Add remaining ingredients.
  2. For slow cooker: Cook on low for 8 hours, or on high for 4 to 5 hours, or until beef cheekmeat reaches an internal temperature of 160ºF and meat is tender.
  3. For instant pot: Cook on soup/stew setting for approximately 2 to 3 hours, or until beef cheekmeat reaches an internal temperature of 160ºF and meat is tender.
  4. Strain liquid and shred beef cheekmeat with a fork.
  5. Use shredded barbacoa right away or cool down and portion into 2 zipper-sealed bags (half of mixture in each), and freeze for later use.
  6. See recipes below for using beef barbacoa for tacos or quesadillas.