Beef Cheek Barbacoa Recipe

Cooking Directions

1. 1

   Prepare the Chiles

   Remove the stems and seeds from the guajillo and ancho chiles. In a dry skillet over medium heat, toast the chiles for about 2-3 minutes until fragrant. Transfer to a bowl and cover with hot water to soften for about 15 minutes.

2. 2

   Blend the Marinade

   In a blender, combine the softened chiles, garlic, onion, apple cider vinegar, cumin, oregano, salt, and pepper. Blend until smooth.

3. 3

   Marinate the Beef Cheeks

   Place the beef cheeks in a large bowl or a zip-top bag. Pour the marinade over the beef and ensure it’s well-coated. Marinate in the refrigerator for at least 2 hours, preferably overnight.

4. 4

   Cook the Beef Cheeks

   Preheat your slow cooker or pressure cooker. Add the marinated beef cheeks along with the beef broth and bay leaves. If using a slow cooker, cook on low for 6-8 hours. If using a pressure cooker, cook on high for 60-70 minutes.

5. 5

   Shred and Serve

   Once cooked, remove the beef cheeks and shred them using two forks. Discard bay leaves. Serve the shredded barbacoa in tacos, burritos, or over rice with your favorite toppings.