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

Rumba Meats® Beef Cheek Meat


  • 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


  • 1 (15-ounce) can pinto beans, simmered until warm
  • Sliced avocado
  • Thinly slice radishes
  • Chopped cilantro

Recommended sides: warm tortillas and fresh lime wedges


  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.