Tasty Recipes Barbacoa Meat

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Barbacoa Meat

"Traditionally a Sunday morning treat, but barbacoa is great any morning. Barbacoa can be for the more adventurous, but a real treat none-the-less. I do not recommend substituting the cheek meat with roast, it won't taste right. Barbacoa has a certain gelatinous slide and tack that is the hallmark of the genre. Serve on tortillas with hot sauce and chopped cilantro."

Ingredients :

  • 3 pounds beef cheek meat
  • 1 tablespoon olive oil
  • 1/4 cup salt
  • 2 teaspoons ground cumin
  • ground black pepper to taste
  • 2 cups water, or more as needed
  • 1/2 yellow onion, halved and thickly sliced
  • 3 cloves garlic, chopped

Instructions :

Prep : 10M Cook : 12M Ready in : 11H10M
  • Coat beef cheek meat with olive oil. Rub salt, cumin, and pepper into meat. Wrap meat in aluminum foil and refrigerate, 4 hours to overnight.
  • Pour water into a slow cooker.
  • Arrange onion and garlic around beef cheek meat in the aluminum foil. Wrap foil tightly around meat and vegetables. Add a second sheet of aluminum foil around meat mixture, sealing tightly; place in the slow cooker.
  • Cook on Low, adding more water if it has evaporated, until meat is very tender, 7 to 8 hours. Remove foil packet from slow cooker and shred meat using 2 forks.

Notes :

  • This recipe calls for a lot of salt, but it is needed.
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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