In honor of National Hispanic Month, I decided to make Barbacoa. When I googled some Barbacoa recipes, I noticed that almost of them used butt roast but that isn’t how we make it. We use Cacheta de Res, aka, Beef Cheeks and this is the only way I’ve known how to make it. And in actuality, we make Barbacoa de Cabeza (a cow head) and make barbacoa out of that but for this, we are just using the beef cheeks.
Before I get to the very easy barbacoa recipe, I thought I’d share with you a tidbit about us. My real dad’s side of the family is Mexican, which makes me half. My husband and his family is Spanish. They all speak Spanish, sing Spanish, and often talk in Spanish when together. My kids who very much look white, call themselves Hispanic because that’s what they are and how we live. I’ve always considered myself Mexican because 1) you’re supposed to go by your Dad and 2) I just feel it.
We cook Mexican food all the time with homemade tortillas being a staple around here. We haven’t had homemade barbacoa in a long time so I thought the timing was perfect for it. One of the things I love about our Walmart is that I can find those unique cuts that I need, in this case, cacheta de res (beef cheeks). They also carry other parts of the beef head like tongue which we would have also put in this but they were sold out.
Barbacoa is probably one of the easiest foods to make. While many might dress it up, we prefer an original, plain version.
Recipe: Authentic Barbacoa Using Cacheta de Res
- 6lbs of Cacheta de Res (Beef Cheeks)
- Handful of Comino
- Handful of Salt
- Pepper to taste
- 32oz Beef Broth
- Water to Cover
- Pour your broth, salt, pepper, and comino into your slow cooker.
- Add your cacheta de res and cover with water.
- Cook on low for 10 hours.
- When done, shred with forks and serve with rice, beans, and homemade tortillas. I also recommend you top with fresh cilantro and onion!
You could also add lengua de res (beef tongue) if you wanted.
So if you want to be truly Authentic with this, buy a cow head and cook it in the ground, shred all the cheeks, tongue, eyes, etc and you’ll have barbacoa. We think is easier and for me, slightly more appealing than the other…….
Have you ever tried Barbacoa?
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