Recipe by pink cook
This is the easiest way to cook an authentic Mexican Barbacoa instead of cooking it in the traditional way in Mexico with the head wrapped in large banana leaves and three layers of burlap and then placed in a deep hole in the ground, just like the Hawaiian Pork Luau.
Top Review by GuavaJelli
My local store had Beef Cheeks and I'd never cooked them before but I bought them anyway. Most of the other recipes (on here and internet at large) called for wine, carrots and celery and/or marination overnight. I only had wine and am not fond of beef cooked in it. For this, I had all the ingredients, and the time and I LOVE street tacos so...That's why I chose this recipe. It was a WINNER! I followed the recipe exactly and I couldn't believe the results. We had it with tortillas as a taco bar with choice of onions, sliced fresh jalapenos, cilantro, and/or a slaw (cabbage dressed in sour cream, lime, West Indian hot sauce, salt and mayo). All of the kids loved it. Even my husband, who hates tacos, had the cheeks over rice and loved it. Thank you so much for sharing! I will make it this way every time I ind Beef Cheeks!
- 4 lbs beef cheeks
- 1 large head garlic
- 1 large yellow onion, diced
- 2 oranges, the juice
- 1 teaspoon Mexican oregano
- 2 bay leaves
- 1 teaspoon whole black peppercorn
- salt, to taste
- tortillas, Flour or corn
- cilantro, chopped
- lime, quartered
- onion, finely diced
- tomatoes, diced
- iceberg lettuce, shredded
- cheese, shredded (Cheddar or Jack)
- hot sauce
- chopped jalapeno pepper (if like them spicy)
Directions See How It's Made
- Rinse the cheeks and place them in a good size crock pot, discarding any chunks that are just fat.
- Add garlic cloves, onion, bay leaves, oregano, black pepper, salt, and squeeze the orange juice from the two oranges over the meat.
- Set the crock pot on high and cook for two hours, then stir the contents with a big spoon.
- Stir every hour after that. In six hours it should be starting to fall apart.
- Cook for an extra hour if needed and then remove from the crock pot to a large bowl with a slotted spoon, draining the meat from juices and removing the bay leaves and all the fat. (It retains too much fat.)
- Shred the meat with two forks and serve on tacos with the tortillas and the extras.
- The best is to place some meat on a warm tortilla, top with cilantro, squirt on some lime juice and hot salsa, sauce or chopped jalapeño, roll up and enjoy with some Charro Beans as a side. Mmmmmm -- it is so good.