First of all, wash the beef tongue and cheek under tap water, very well until it no longer has blood.
If the cheek has a lot of fat, you can remove some of it.
If the tongue is too large, you can cut it in half.
Place the cheek and beef tongue in the slow cooker or crock-pot with enough water to cover
Add the bay leaves, garlic cloves, onion, and salt.
Cover the pot and turn on high, let barbacoa cook for approximately 6 hours. (If you leave it on slow, it takes about 8 hours) . I usually leave it slow overnight.
After this time the meat should be so soft that it can be easily shredded.
Meanwhile, you can make a delicious green sauce
You can also chop the onion, cilantro and cut the limes.
Take out the pieces of beef cheek and chop, separate in a container
Do the same with the pieces of beef tongue and remove the skin with a fork or knife, as shown in the photo.
Throw away the tongue skin because it is very hard.
Shred the tongue and mix it with the cheek.
Heat tortillas, either corn or flour.
Fill the barbacoa tacos, add onion, cilantro, lime, and sauce to taste.