Barbacoa Beef Cheeks Street Tacos

Ingredients

• 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

Garnish

• 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)

Preparation

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.

• Servings: 12 (2 tacos each)
• Type: Lunch, Dinner, Entree
• Categories: Recipes, VOL 7 - ISSUE 2 • SPRING 2019
• Tags: Beef, Dinner, Entrée, Lunch, Mexican
• Print