Slow Cooker Carne en su Jugo (Braised Beef in a Tomatillo Broth)

Ingredients

• Rumba Meats® Beef Cheek Meat (1 package)
• 4 slices thick-cut bacon, diced
• 1 tablespoon olive oil
• 1-pound (about 12) tomatillos, husked, rinsed
• 2 jalapeno peppers, stemmed
• 1 cup chopped white onion
• 2 garlic cloves
• 1 cup rough chopped fresh cilantro
• 1 teaspoon Kosher salt
• ½ teaspoon ground cumin
• ½ teaspoon dried Mexican oregano
• 3 to 4 cups beef or chicken broth, divided

Instructions

1. Trim beef cheek meat and cut into pieces.
2. Heat oil in a skillet. Add tomatillos and peppers and cook until charred. Transfer to a blender, add onion, garlic, cilantro, salt, cumin, oregano, and ½ cup chicken broth. Blend until smooth.
3. Cook bacon in a skillet until crisp. Remove and set aside. Add cheek meat and cook until beef starts to release its juices. Transfer beef to slow cooker. Add tomatillo mixture and 2½ cups broth, Cover and cook on low setting for 8 hours until beef cheek is tender and reaches an internal temperature of 160°F.
4. Serve topped with pinto beans, bacon, and fresh toppings.