Slow cooker beef cheek barbacoa tacos with tomatillo salsa
Cooking Con Claudia · ♥ 5.1K likes · 121.3K views · 7 min video
Read about beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 0.125 whole onion
- 0.125 whole onion
- 2 tsp salt
- 5 cloves garlic cloves
In a molcajete, mash a small piece of onion with the garlic cloves to a smooth paste.
Garlic and spice paste in the molcajete
- 2 whole bay leaves
- 10 whole allspice berry
- ½ tsp whole cumin seeds
Smash in the bay leaves, allspice berries and cumin seeds and mix with the paste.
- 4 lb beef cheeks
Put the beef cheeks in a lined slow cooker and add the paste; rinse the molcajete with the cup of water and add it.
Seasoning the beef cheeks
- 1 cup water
- 2 tsp oregano
- 2 tsp thyme
- 1 tsp marjoram
- 1 tbsp black pepper
- 2 tbsp salt
Add oregano, thyme, marjoram, black pepper and salt and rub into the meat.
- 8 whole whole cloves
Stud the whole cloves into a piece of onion; add it with two more bay leaves, half an onion and fresh oregano.
Cloves, onion and slow cooking
- 2 whole bay leaves
- ½ whole onion
- fresh oregano
Close the liner, cover and cook on high 4 to 6 hours, until super tender.
- 12 whole tomatillos
Roast the tomatillos on the comal, flipping when they change color, until both sides are done.
- 1 whole guajillo pepper
- 20 whole chile de arbol
- hot water
Toast the guajillo and the chiles de arbol about 30 seconds without burning, then soak in hot water 5 minutes.
- ½ tsp black pepper
- cumin seeds
- ½ cup water
Blend the chiles with salt, black pepper, a pinch of cumin seeds and half a cup of water until crushed.
- lime juice
- onion
- cilantro
Top the barbacoa tacos with a squeeze of lime juice, onion, cilantro and the salsa.
Topping the tacos and tasting