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Barbacoa Beef Cheeks Street Tacos

Barbacoa Beef Cheeks Street Tacos

Chef Demetrio “Chef D” Marquez, New Orleans Division


  • Cachete de Res Barbacoa
  • 5 lbs beef cheeks
  • 2 ea Guajillo chili, dried and seeded
  • 2 ea pasilla chili, dried and seeded
  • 3 ea bay leaf
  • ½ tsp whole clove
  • 1 tbsp Mexican oregano
  • 2 tbsp cumin
  • 1 whole ripe avocado (cut in 1/8)
  • 1 ea medium onion (quartered)
  • 3 cups beef broth


  • ½ white onion minced
  • ½ bunch fresh cilantro chopped
  • 2 each limes (quartered)
  • 2 dozen corn tortillas
  • Add with favorite hot sauce or salsa (optional)


  1. In slow cooker, on med-high, add all ingredients, and let them cook for 7 hours to 8 hours or until meat shreds tender. Warm corn tortillas, then add shredded barbacoa. Top with onions, cilantro and avocado; squeeze lime juice on top.

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