Comments on: Tex Mex Barbacoa, Slow Cooker Style

By: Amanda lissette Castellanos

Amanda lissette Castellanos — Sat, 22 Apr 2017 13:28:18 +0000

Thank you so much for the recipe I live in Indianapolis but I’m from San Marcos Texas and the barbacoa here is different I don’t like it it’s red with alot of liquid lol idk if I explain myself but I been telling my husband how Texas has the best barbacoa I found your recipe I did it lastnite and it was ready for this morning and omg the flavor excellent thank you thank you my husband said it’s delicious

By: beara713

beara713 — Fri, 22 Jul 2011 00:59:21 +0000

wonderfull

By: sbingram

sbingram — Mon, 21 Feb 2011 18:06:50 +0000

I made this yesterday and it was so wonderful. My husband had never had beef cheek and he loved it.

By: southtexassweetie

southtexassweetie — Wed, 16 Feb 2011 21:16:51 +0000

There is one taqueria here that makes the best barbacoa and you’re sure making me wish I had one taco right now!! Yes, the cheek meat produces the best flavored barbacoa!!

By: SocialKim

SocialKim — Wed, 16 Feb 2011 16:18:22 +0000

@chrisr: you could try using a chuck roast but will probably have to cook it longer and possibly at a lower temperature. The beef cheek meat has a higher fat content and is marbled with connective tissue that melts as it cooks, giving this dish it’s signature stickiness and rich, meaty flavor. I think I might try it with a pork roast before a chuck, just for the fat content. You definitely will want to check for seasoning after you shred the meat, too.

By: southtexassweetie

southtexassweetie — Tue, 15 Feb 2011 19:31:14 +0000

Oh yes…I love barbacoa!!! Try it with onions, nopalitos (cactus) and a little bit of cilantro…HEAVENLY!!!

By: chrisr

chrisr — Tue, 15 Feb 2011 17:59:28 +0000

can you use a chuck roast?