San Antonio Style Barbacoa

Hey guys its Brigie from Boujee Texas BBQ and today we are making on of my favorite comfort foods Barbacoa! I was born and raised in San Antonio, and this is the recipe we grew up on! I promise you will be addicted after one bite!
PREP TIME: 45 MINS
COOK TIME: 8.5 HOURS
BARBACOA INGREDIENTS:
• 3 lbs of cheek meat
• 3 cups of water
• ½ cup of caldo de res (beef broth concentrate)
• 4 bay leaves
• 2 tbsp of dried Mexican oregano
• 1/3 cup of Mi Tienda Barbacoa seasoning
• 1 tbsp of ground Comino
• ¼ cup of garlic powder
• ¼ cup of onion powder
• 2 tbsp of coarse black pepper
• 2 tbsp of avocado oil
“RED” TOMATILLO SALSA INGREDIENTS:
• 4 tomatillos
• 1/3 cup of water
• ½ yellow onion
• 2 cloves of garlic
• ½ bunch of cilantro
• 2 tbsp of salt
• 1 lime squeezed
• 2 dried guajillo chiles (deseeded)
• 3 dried arbol chiles (spicy)
• 2 tbsp of avocado oil
INSTRUCTIONS:
• Clean, separate, and trim all big chunks of fat off beef cheeks. You can save the fat and make beef tallow (for a later date) or just throw it away.
• Preheat your crockpot, Dutch over, or boiling bot with 2 tbsps of avocado oil.
• Heavily season beef cheeks by patting and massaging the seasonings into the meat.
• I recommend searing the beef cheeks before, but not necessary.
• Add beef cheeks, water, and beef broth concentrate.
• Stir water until broth concentrate is dissolved then add bay leaves and Mexican oregano.
• If you are using a crock pot or a boiling pot: cover, set on low heat, and cook for 8 hours.
• If you are using a Dutch oven cover and set, your oven to 275 and cook for 7+ hours or until fork tender.
• After 8* hours (or until fork tender) pull your barbacoa from broth and allow them to cool before shredding.
• In the meantime, you can make salsa and/or prep your tortillas and garnish.
• If you want to try my medium heat red tomatillo salsa preheat a skillet or Comal to medium heat with some avocado oil or any high heat oil.
• First add tomatillos sear them until charred.
• Next add yellow onions and let them sear for a few minutes.
• Then add your dried peppers get them nice and toasted before adding cloves of garlic.
• Once all your salsa ingredients are nice and toasted add water to rehydrate your peppers before blending.
• Turn off skillet/Comal.
• Grab a blender add salt, squeezed lime juice, and fresh cilantro.
• Add your peppers, onions, garlic, and some of that Chile water to blender.
• Blend until desired constancy.
• You can always add more water if you prefer it thinner, you might need to add more salt as well.
• By now you barbacoa should be cooled enough to shred. They should be tender enough to shred with your hands, but you can use a fork as well.
That’s it! We did it! Add them to your choice of tortilla garnish and enjoy! Or be adventurous and make street tacos, burrito, or even a burrito bowl and save $40 lol.
Don’t forget to save and share this recipe, till next time guys enjoy!
Beef cheek brand ‪@swiftmeats63‬
Beef cheeks & Seasonings bought at ‪@HEB‬
crockpot ‪@NinjaKitchenUS‬
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[@lassiejr2115]

Yummy > Good cooking .

[@CTP-bbq-HundHutte]

Dang it that looks good!!!

[@Boujeetexasbbq]

Thank you 🥰

[@SelinaPatrice]

If I don’t have Barbacoa seasoning, what can I use as a substitute? Thank you

[@Boujeetexasbbq]

I would use all the other seasonings and a little extra ground comino I promise it will taste the same! All the flavor is in the beef cheeks! Let me know how it comes out ☺️☺️