Barbacoa de Cachete (Beef Cheek)
This Barbacoa de Cachete recipe features tender, flavorful beef cheek, slow-cooked with aromatic spices. Perfect for tacos, burritos, or as a standalone dish, it's a classic Mexican delight.
Ingredients
🥩 4 lbs beef cheek
🧅 ½ onion
🧄 4 cloves of garlic
🌿 3 bay leaves
🧂 4 teaspoons salt
Equipment
• Large pot or slow cooker
• Tongs
• Knife and cutting board
• Ladle
Prep Time
10 minutes
Cook Time
4-6 hours
Calories & Macros (per serving)
Note: Nutritional values are approximate and can vary based on specific ingredients and serving sizes.
• Calories: 250
• Protein: 30g
• Carbohydrates: 0g
• Fat: 15g
Instructions
1. Prepare the Ingredients
o Rinse the beef cheek thoroughly and pat dry.
o Roughly chop the onion and peel the garlic cloves.
2. Cook the Barbacoa
o Place the beef cheek in a large pot or slow cooker.
o Add the onion, garlic, bay leaves, and salt.
o Cover with water, ensuring the beef is fully submerged.
3. Simmer Until Tender
o If using a pot: Bring to a boil over high heat, then reduce to low and simmer for 4-6 hours.
o If using a slow cooker: Set to low and cook for 6-8 hours, or high for 4-5 hours.
o The beef is done when it is tender and easily shreds with a fork.
4. Shred and Serve
o Remove the beef cheek from the pot and let it cool slightly.
o Shred the meat using two forks, discarding any excess fat or connective tissue.
o Strain the broth if desired and serve alongside the meat.
5. Serve
o Use the shredded barbacoa for tacos, burritos, or serve with rice and beans.
Cooking and Serving Tips
• Variations: Add additional spices like cumin, oregano, or cloves to enhance the flavor.
• Serving Suggestions: Serve with warm tortillas, fresh lime wedges, chopped onion, and cilantro for authentic tacos.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Enjoy your Barbacoa de Cachete, a tender and flavorful Mexican classic! 🥩🌿🧄
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