Barbacoa Tacos Recipe (Beef cheek meat and tongue)
A delicious Mexican Barbacoa recipe for tacos
Equipment
Ingredients
- 3 lbs beef tongue
- 3 lbs beef cheek
- 4 pc garlic clove
- 1 ½ pc onion
- water
- 3 tbsp salt
- 1 bunch cilantro
- tortillas
- hot sauce (optional)
- 4 limes
Instructions
- 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.
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Nutrition Facts
Barbacoa Tacos Recipe (Beef cheek meat and tongue)
Serving Size
1 taco
Amount per Serving
Calories
255
% Daily Value*
Fat
19
g
29
%
Saturated Fat
8
g
50
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
72
mg
24
%
Sodium
902
mg
39
%
Potassium
306
mg
9
%
Carbohydrates
1
g
0
%
Fiber
0
g
0
%
Sugar
0
g
0
%
Protein
20
g
40
%
Vitamin A
35
IU
1
%
Vitamin C
3
mg
4
%
Calcium
18
mg
2
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.