How To Make Barbacoa In A Slow Cooker

Since I’ve purchased a slow cooker, I just can’t stop cooking different dishes with it! I can’t help it because it’s so convenient to use and there’re a lot of recipes available online, especially dump and go ones. One of my favorite and probably best go-to recipes would be this homemade barbacoa by Simply Mamá Cooks on YouTube. The meat just literally melts in your mouth and explodes with flavorful juices! It’s so good that I can make it every day.

Ingredients:

• 2 pounds of beef cheek meat (stew meat or beef tongue will work too)
• 2 teaspoons of salt or 1½ teaspoon (if you are using fine table salt)
• 2 to 3 cloves of fresh garlic
• 2 of bay leaves
• ½ piece of a small onion
• 5 to 8 drops of liquid smoke, optional
• 2 tablespoons of water, optional (to combine with liquid smoke)

Directions:

Step 1

Put drops of liquid smoke onto the bowl with water, then whisk it until uniform. Place the rinsed meat onto the slow cooker, add in the cloves of garlic, bay leaves, and peeled small onion. Then brush on the smoked liquid mixture on top of the meat (don’t worry about the bottom meat, because the meat itself will release a lot of juices, enough to keep the bottom well-flavored), sprinkle the salt on top evenly.

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Step 2

Then, cook it either overnight for about 12 hours on a low setting or about 8 hours on a high setting. Serve the tender barbacoa on a plate lined with parchment or wax paper, there’s no need to shred it on the crockpot because it’s already very tender that it will shred on the plate easily. You can serve it like a taco, pair it with your favorite side dish, or just by itself.

*Thanks to Simply Mamá Cooks via YouTube for all images used here. If you loved this recipe, then you’ll surely love her other content too, so give her channel a visit and subscribe!

How To Make Barbacoa In A Slow Cooker