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1
Rinse cheek meat (see note below) and cut away as much fat and visible gristle as possible.
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2
Cube into large pieces.
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3
Put cheek meat into a large crock pot and season well with salt, pepper, comino (cumin), oregano and garlic powder.
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4
(I estimated amounts above.)
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5
Remove the skins from the garlic cloves, cut off the little hard end and throw them in whole.
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6
Add the bay leaf and squeeze the juice of the limes over all.
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7
Add the beef stock (I use Kitchen Basics), stir, cover and cook on high for at least 6 hours.
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8
I like to stir at least once an hour but theres really no need to so skip that part if you are making this on a day when you are out of the house.
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9
I was prepared to go to 8 hours cook time but at 6 hours the meat was falling apart and was all gooey and melting.
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10
Lift the meat out with a slotted spoon and shredded it with two forks.
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11
Discard any solid fat or any remaining ooey bits like vein or gristle.
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12
Taste for seasoning and adjust as needed.
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13
The texture and slight stickiness is exactly what Ive been craving.
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14
If you trim it well, it wont be anywhere near as greasy as some barbacoa (Im looking at you, Taco Cabana).
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15
It has a rich meaty flavor with a faint citrus hint from the lime.
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16
Serve on flour or corn tortillas (your preference) and garnish with diced onion, cilantro and salsa, with perhaps another squeeze of lime juice on top.
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17
Easy, easy recipe and takes me back to Austin and San Antonio, to the days when Barbacoa was only available on Sundays at little mercados in the barrio.
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18
(In the photo above, the barbacoa taco is the one in the middle.)
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19
Note: While there are Mexican grocery stores in my area, the nicest beef cheek meat I found was at Walmart, of all places.
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20
I usually dislike shopping there but will go when Im making barbacoa.
