Barbacoa Beef Cheeks Street Tacos
Chef Demetrio “Chef D” Marquez, New Orleans Division
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
- 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.