This would be in a slow-cooker and not totally traditional but I have some beef cheeks and tongue in the freezer and with the holidays I have time to make my own.

Anybody have a recipe for their own? And do I need to blanch the tongue first to peel off the membrane before slow-cooking with the cachete?

We have used this one.

https://bloodyrevolution.com/bloody-revolution-barbacoa/

EFE shared this recipe with me, and it makes some damn good barbacoa.

Sous vide barbacoa/beef cheeks:

-Trimmed beef cheeks
-Season liberally with favorite season-all (MC-Holy cow, Lowerys, etal) and coarse black pepper
-Toss in rough chopped garlic measured with your heart
-1 tiny can of chipotle peppers in adobo
-2 bay leaves
-vacuum seal and soak 24hrs at 170
-shred and eat on fresh corn tortillas with fresh avocado and cilantro/onion/lime juice relish

TarponChaser said:

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This would be in a slow-cooker and not totally traditional but I have some beef cheeks and tongue in the freezer and with the holidays I have time to make my own.

Anybody have a recipe for their own? And do I need to blanch the tongue first to peel off the membrane before slow-cooking with the cachete?

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From the years of watching The Meateater and listening to their podcast, yes, blanche the tongue to peel the skin off.

In the recipe I shared, you could put everything in a crockpot on low heat and let it go for 8-12 hours. Much longer than that and it may cook out all of the moisture. I'm not really sure what the actual temp is for the low setting on a crock pot. Or if your oven will hold temp at 170, you could put everything in an enameled dutch oven with the lid on, and let it ride for 18 hours.

This is my go to.

Lol. Do like I did, and make fresh corn tortillas to go with it. That should even out the scales from the sous vide.

Doc Hayworth said:

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I love Barbacoa and Lengua, but traditional Barbacoa is the cheek meat, brain and eyes, no tongue.

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When I've had legit barbacoa they pull the tongue out of the head and chop it up with the cheek meat, etc.

TarponChaser said:

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This would be in a slow-cooker and not totally traditional but I have some beef cheeks and tongue in the freezer and with the holidays I have time to make my own.

Anybody have a recipe for their own? And do I need to blanch the tongue first to peel off the membrane before slow-cooking with the cachete?

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where did you get beef cheeks?? i am intrigued.

My very Mexican Suegros from China, NL have me make this at least once a month for Sunday breakfast. If it's sacrilegious, they must be putting the eggs under someone else's bed.

WaldoWings said:

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TarponChaser said:

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This would be in a slow-cooker and not totally traditional but I have some beef cheeks and tongue in the freezer and with the holidays I have time to make my own.

Anybody have a recipe for their own? And do I need to blanch the tongue first to peel off the membrane before slow-cooking with the cachete?

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where did you get beef cheeks?? i am intrigued.

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HEB

Made beef cheeks a thousand times in the slow cooker. Forget all the crap instructions online, it's very simple. Clean it up a bit if you want out of the heb or Sam's/costco pack. Be aware that if you take off all the fat it will be dry but still good, just slightly healthier. If you leave the fat it will be greasy just like when you buy it at a Mexican restaurant. Turn your slow cooker on, add about 1" of water. Get your beef cheek (not tongue aka lengua as it's more expensive and not as good imo) wrap it in foil a few times and place it over the water in a way the water can't go in the foil. Leave it on high when you go to sleep and in the morning it will be ready when you wake up for breakfast. Add salt and cilantro/onions if you like it like that on a simple corn or flour tortilla. Thank me later. No spicing or any of that junk needed before hand, good beef cheek doesn't need a damn thing but salt once cooked, extremely flavorful piece of meat. A little pico de gallo on it and some salt on a good corn tortilla is where it's at.

I use the package from HEB and put it on a traditional pit smoker using pecan or post oak for approximately 30-40 minutes. Remove and season with badia seasoning and a hatch pepper. Wrap in foil cook 3 1/2 hours at 275 in the oven. Turns out tender and delicious!

To improve the wrap, fry the corn tortillas in a thin layer of oil for 1.5-2 min. I always chose flour over corn until I started doing this - now won't eat them any other way when making tacos / burritos

I pick mine up from Readfield's. Not something they have on display, but they have it in their freezer.

1. Dig a hole in the yard.
2.
3. Profit

I've made Barbacoa a few times. Here's a post I made a while back. Smoke, foil, shred, eat. Please note that these are Fido approved! Ha

https://texags.com/forums/67/topics/3377683/replies/64887155

ontherocks said:

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Made beef cheeks a thousand times in the slow cooker. Forget all the crap instructions online, it's very simple. Clean it up a bit if you want out of the heb or Sam's/costco pack. Be aware that if you take off all the fat it will be dry but still good, just slightly healthier. If you leave the fat it will be greasy just like when you buy it at a Mexican restaurant. Turn your slow cooker on, add about 1" of water. Get your beef cheek (not tongue aka lengua as it's more expensive and not as good imo) wrap it in foil a few times and place it over the water in a way the water can't go in the foil. Leave it on high when you go to sleep and in the morning it will be ready when you wake up for breakfast. Add salt and cilantro/onions if you like it like that on a simple corn or flour tortilla. Thank me later. No spicing or any of that junk needed before hand, good beef cheek doesn't need a damn thing but salt once cooked, extremely flavorful piece of meat. A little pico de gallo on it and some salt on a good corn tortilla is where it's at.

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You don't use any spices on your barbacoa? Just steamed beef cheek with onion and salt?

Zero. Cook it as it is. Doesn't need anything but salt once it's done, not before. I would argue the restaurants that serve it do it the same way with a side of fresh sliced cilantro, onion and salsa . I'm from the border, that's how the family has always made it from the beginning of time. I'm a big seasoning guy trust me, but barbacoa doesn't need it, I can only see you hurting it by adding anything.

Hopefully this video shows correctly, Kent Rollins beef cheek barbacoa. Haven't tried this yet but have the cheek meat and will be cooking using this method sometime in the next couple of weeks.

fav13andac1)c said:

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I've made Barbacoa a few times. Here's a post I made a while back. Smoke, foil, shred, eat. Please note that these are Fido approved!

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Not just approved, but it's how I've been making mine lately as well. I do throw some sliced onion, garlic, and bay leaves in the foil wrap and go overnight at 200 in the oven. My son can't get enough