In San Antonio, barbacoa tacos are a beloved weekend treat — and now you can make them at home! Slow-cooked beef cheek meat becomes incredibly tender and flavorful overnight in your crockpot. Only 3 ingredients, zero fuss, and maximum flavor. This is Texas comfort food at its finest!
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What is Mexican Barbacoa?
"Barbacoa" (Spanish) translates to "barbecue" in English. 🙂 Americans think of barbecue as a method of cooking that involves either smoking, grilling, or roasting. However, in Mexico barbacoa refers to a cooking method that involves steaming or slow cooking over an open fire until the meat is fall apart tender.
In Central Mexico, barbacoa very often involves meat such as goat, lamb or mutton, cooked in an underground oven which has been dug into the ground.
There is a great article from The Spruce Eats which goes into much more detail about Mexican barbacoa which I highly recommend reading!
South Texas Barbacoa
Here in San Antonio in South Texas, barbacoa has a very special place in our culture.
Barbacoa is well known in South Texas, and many Mexican restaurants serve it only at the weekends. Despite its simplicity, it's my understanding that it is a special treat to have barbacoa. Hence, barbacoa here in South Texas is a meal to look forward to at the weekends.
The way I know barbacoa here in South Texas is that it is made of beef cheeks from the cow head, and served as a taco with lots of cilantro and diced onion.
By the way, beef cheek meat is very fatty, which to me means FLAVOR!
I'm excited to show you how easy it is to make some amazing South Texas Barbacoa which you can use for tacos on Taco Tuesday, or for an incredible weekend breakfast!
🥘 Ingredients
So here are the ingredients you will need for this delicious beef recipe:
- Beef cheek meat (don't worry we won't be using the whole cow's head here!)
- Salt
- Pepper
Yes, there are only 3 ingredients needed to make the barbacoa!
And now here are the recommended ingredients for the tacos:
- Corn or flour tortillas
- Cilantro - garnish
- Diced red or white onion - garnish
- Chilies - garnish for those who like it hot
- Lime wedges - oh sooo good squeezed over the barbacoa!
Choose whatever garnishes from this list that you like, or pile all of them on!
My Easy Method For Creating A Delicious Barbacoa Taco
It seems there are many variations on barbacoa in Mexico and other parts of the world. However, per the article from The Spruce Eats: "What all barbacoa has in common, however, is a long, slow cooking temperature and an end product that is soft, easily shredded, and has not lost its natural moisture."
Crockpot (slow cooker) cooking is PERFECT for barbacoa!
My barbacoa recipe is so very simple...stick it in the crockpot on a low setting when going to bed the night before, and wake up to the most amazing smells in the morning. Of course you can cook it during the day and have an amazing dinner as well.
Basically you'll cook it overnight in the slow cooker for around 8 hrs. Believe it or not...you don't actually need to season it! However you can season simply with salt and pepper. Generously season the meat all over and then set it in the crockpot ready to go.
You can trim the meat of the excess fat if you like. However, I tend to leave the fat when cooking for extra flavor.
Enjoy The Most Amazing Breakfast!
In the morning, you will have the MOST delicious, tender, shreddable, incredible beef cheek meat. Take some out with a fork, and let the fat drain off. As mentioned..this is a VERY FATTY cut of beef so there will be a lot of fat! But that is what helps to give it its flavor!
Place the tender meat on some warm corn tortillas or flour tortillas. Garnish with cilantro, onions, and if you like some hot chili peppers, and you have the MOST delicious barbacoa meat for breakfast.
Oh and the PERFECT FINISHING TOUCH? Lime juice! Suggested by my friend Nicole @gringaguarani on Instagram!!
Why Make These Barbacoa Tacos?
Why should you make these beef Barbacoa Tacos?
Because they are an easy, delicious, scrumptious, incredible amazing treat!
Pretty much Toby, our dog, could be happy with these every single day...and me too. However, when served as a special treat the anticipation of it really adds to its enjoyment.
The broth that is produced when cooking is also full of amazing flavor! Be sure to try some of it! I often serve remaining broth with some rice and a little cheek meat.
So when will you enjoy these Barbacoa Tacos as a special treat next?
FAQ
If you are in South Texas, your local grocery store may sell beef cheek meat. Also try Wal-Mart, which sells Rumba Meats Beef Cheek Meat. You may also be able to find this cut at your local Mexican Meat Market.
Although I haven't made barbacoa in an Instant Pot, I do believe it would be a great vessel for cooking barbacoa!
I have seen other recipes that use beef chuck roast or rump roast for barbacoa. However, if you want close to authentic Texas barbacoa, please use beef cheek meat.
Some Other Recipes You May Enjoy!
Here are some other recipes you may enjoy:
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Cheers!
Grace
Fall Apart Tender Barbacoa Tacos
Equipment
- slow cooker or crockpot
Ingredients
- 2.5 lbs Beef Cheek Meat
- 1 ts salt plus additional to taste to taste
- ½ ts pepper plus additional to taste
- 12 flour or corn tortillas to serve (for 6 people, or allow 2 tortillas per person or adjust as necessary)
Garnishes
- onion diced, for garnish
- cilantro for garnish
- chili peppers optional, for garnish
- 1 lime squeeze lime over the cooked meat for the perfect finishing touch!
Instructions
- Remove the beef cheek meat from the package and rinse under water. Add the beef check meat to your crockpot and season with 1 ts salt and ½ ts pepper.
- Set the crockpot on low, and cook for at least 8 hrs.
- Remove the meat and season to taste with additional salt and pepper. Add to tortillas and serve with garnishes. Enjoy!
Elbert Jones
Thank you for using an authentic barbacoa recipe. So many people have posted recipes that use pot roast for the meat. I've ate barbacoa made from a street vendor in Piedres Negras, Mexico. He served meat from the head of a steer. Have you ever considered using beef tongue?
Grace
Hi Elbert, thanks so very very much for your comments! I'm interested because I didn't know there were recipes for barbacoa calling for pot roast! I have not considered using beef tongue...would you recommend it? And your experience in Piedras Negras sounds AMAZING!!! Thank you again!! Grace