Traditional Barbacoa Tacos

You'll never want tacos any other way

This might just be the most simple recipe we have on this sight. That being said, the main ingredient is likely going to raise some eyebrows.

I'm sorry, did you say "beef cheeks"?

Oh hell yea we did!

Still scared of using cheeks?

Totally understandable, or maybe you just can't get them where you are. Don't stress, this recipe works with a variety of other cuts.

Feeling lazy? Here are some tips to make this dish easier:

There aren't any, this is as simple as it gets – If this one isn't simply enough for you, then I don't know why you're here.


Barbacoa Tacos:


  • Medium to Large Crockpot


  • 2 lbs beef cheeks

  • 1 onion quartered

  • 1 galic clove (shredded)

  • 3 bay leaves

  • 1 1/2 tsp salt

  • 3 radishes (sliced into strips)

  • 1/4 cup of cotija cheese

  • 1/2 lime (sliced)

  • cilantro (optional)


  • Turn crockpot to low heat.

  • Season beef cheeks with salt, and place in bottom of crockpot.

  • Place quartered onions, garlic, and bay leaves on top of beef and cook for at least 6 hours.

  • After 6 hours, remove bay leaves and shred beef cheeks in a large bowl (leave the onion and juices in the crockpot.

  • Return shredded meat to crockpot and turn heat to "Warm" setting.

  • Serve with preferred tortillas, and top with radishes, cheese, cilantro, and a squeeze of lime.

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