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.

Step: 1

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.

Step: 2

Pour water into a slow cooker.

Step: 3

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.

Step: 4

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.

Per Serving: 316 calories; protein 18.2g; carbohydrates 1.3g; fat 26.2g; cholesterol 80mg; sodium 77.3mg.

Preparing your food in advance can be best to feel enjoyable that you do it with your likely music in the background , a relaxing beverage of choice or even a partner. It is thoughtful to write every step you fell right to create the food , which may include everything from your kitchen cupboard and utensils to your ingredients . Make sure to list the ingredients in order , so as not to forget one . A handwritten list is typically best.

Bought the right kitchen tools is just as one most required as having the right dishes menu . This includes all of from pots, pans, bowls and utensils to those essential items that are easy to forget, like as parchment paper and foil. goods like squeeze bottles for adding the perfect drizzle or sprinkle items to your dish and long tweezers to range smaller and thinner dish are a must-have for all of home chef.