Cabeza Meat
Experience the rich tradition of Mexican cuisine with this authentic barbacoa recipe. Slow-cooked beef cheek (cabeza) delivers tender, flavorful meat perfect for tacos, tortas, or burritos. A dish rooted in cultural heritage, barbacoa embodies community, family gatherings, and centuries-old cooking techniques.
Equipment
- - Slow cooker or pressure cooker
- - Blender
- - Mixing bowls
- - Sharp knife
- - Cutting board
Ingredients
- - **For the Meat:**
- - 3 lbs beef cheek cachete or chuck roast
- - 6 garlic cloves minced
- - ½ white onion chopped
- - ¼ cup apple cider vinegar
- - 2 guajillo peppers
- - 1 chile de arbol
- - ½ tsp cumin
- - ½ tsp dried Mexican oregano
- - **For the Adobo Sauce:**
- - 4 ancho chiles
- - 3 New Mexican chiles
- - 2 chipotles in adobo optional
- - Salt and black pepper to taste
Instructions
- **Prepare the Meat:**
- - Clean the beef cheek, trimming excess fat and removing membranes.
- - Pat dry and season generously with salt, cumin, and oregano.
- **Make the Adobo Sauce:**
- - Toast guajillo and chile de arbol for 3 seconds per side to release their essential oils.
- - Roast ancho and New Mexican chiles at 400°F for 20-25 minutes.
- - Soak roasted chiles in hot water for 20-30 minutes. Blend with garlic, onion, vinegar, and seasonings until smooth.
- **Marinate the Meat:**
- - Coat the beef cheek with adobo sauce, ensuring even coverage.
- - Let the meat marinate for at least 4-6 hours or overnight for maximum flavor.
- **Cook the Barbacoa:**
- - Place marinated meat in a slow cooker. Add bay leaves and enough water or broth to cover halfway.
- - Cook on low for 8-10 hours or until the meat is tender and falls apart easily.
- **Serve:**
- - Shred the meat and serve on warm corn tortillas. Top with finely chopped onions, fresh cilantro, lime wedges, and your favorite salsa.