Mexican Barbacoa in a Crock-Pot -
- Reviews 1
Ready In: 8 hrs 30 mins
Serves: 16-20
Ingredients
- 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
FOR SERVING
- tortillas, Flour or corn
- cilantro, chopped
- lime, quartered
OPTIONAL
- onion, finely diced
- tomatoes, diced
- iceberg lettuce, shredded
- cheese, shredded (Cheddar or Jack)
- salsa
- hot sauce
- chopped jalapeno pepper (if like them spicy)
Directions
- 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.
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