Barbacoa de Cachete made in the slow cooker is the ultimate plan ahead meal to enjoy with family and friends. Seasoned with cumin and bay leaves the results are juicy, tender and flavorful beef cheeks that can easily be shredded with a fork to be enjoyed in tacos. I’m excited to partner with Rumba Meats to bring you an exciting new recipe.
One of my favorite tips to share for easy entertaining is cooking in the slow cooker. When my entire familia gathers to enjoy a meal together, I want to be part of the meal, not on the sidelines in the kitchen away from the all the fun.
I prep as much as I can in advance – the dessert, salsas and side dishes so the evening before my dinner all I have to do is pull out my slow cooker, add my ingredients and set it to cook low and slow.
Have you ever made Barbacoa de Cachete in the slow cooker? You don’t know what you are missing.
Cooking beef cheeks in the slow cooker results in juicy, tender and flavorful beef cheeks that can easily be shredded with a fork to be enjoyed in tacos.
I’ve been experimenting a ton with the slow cooker since the beginning stages of my new cookbook. This recipe fell through the cracks and sadly didn’t make the final edit.
When Rumba meats asked me to help them share how easy it is to order directly from Amazon to receive Rumba meats at home, I was more than happy to share this great delivery option.
I’m always planning my next family dinner, and the option to have Rumba meats delivered directly to my doorstep has me giddy with excitement. There is nothing I hate more than driving from store to store in search of ingredients I need to make my meals. I often find my local grocery stores cannot keep up with the demand for specialty cuts of meats I use to create my meals.
And for me with my large family I need at least 4 to 5 lenguas – so I’m left to drive to multiple grocery stores looking for additional lenguas. Now I can quickly go online, place my order and they arrive to my doorstep, winning.
Rumba meats new delivery system >> new delivery with Amazon.
I served my barbacoa tacos topped with spicy pickled cabbage. Thinly sliced cabbage is pickled with vinegar, garlic, and jalapenos to create a tangy topping for my tacos.
Slow Cooker Barbacoa de Cachete (Beef Cheeks)
Yield 8 Serves
Barbacoa de Cachete made in the slow cooker is the ultimate plan ahead meal to enjoy with family and friends. Seasoned with cumin and bay leaves the results are juicy, tender and flavorful beef cheeks that can easily be shredded with a fork to be enjoyed in tacos.
Ingredients
For Barbacoa:
6 pounds (2 pkg) of Rumba Meats Beef Cheekmeat
1 tablespoon cumin
1 tablespoon salt
4 teaspoons pepper
1 bay leaves
4 garlic cloves
1 onion, sliced
For Pickled Cabbage:
1 cup water
1 cup red wine vinegar
1 heaping tablespoon sugar
1 clove garlic, finely minced
1 teaspoon salt
1/4 teaspoon black pepper
1 jalapeno, sliced
1 head red cabbage, sliced thinly
3 red bell peppers, sliced
Instructions
For Barbacoa:
Place cheek meat along with all ingredients in slow cooker with 4 cups of water.
Cover and cook on low for 6 hours.
After 6 hours carefully remove meat, shred with a fork then return to slow cooker. Serve on warm corn tortillas topped with pickled cabbage.
For Pickled Cabbage:
In a large bowl whisk together water, vinegar and sugar until sugar is mostly dissolved. Stir in garlic, salt, pepper and sliced jalapeno. Add thinly sliced cabbage and bell peppers, stir to evenly coat. Cover and let sit on the counter for 3-4 hours. Stir then place in the fridge until chilled (at least 1 hour).
Courses Dinner Breakfast
Cuisine Mexican
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