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From @Chuds BBQ

Barbacoa Tacos

1 hr 25 min · Serves 4

1 hr 25total
20 minhands on
13steps
4servings

Watch it

Ingredients

For the barbacoa

  • 2 lb (900 g) beef cheek meat, trimmed
  • SPG rub (salt, pepper, garlic rub), to coat
  • 2 cups beef stock

For the tacos

  • 8 flour tortillas (preferably made with beef tallow)
  • 1 small white onion, finely chopped
  • Avocado salsa, to taste
  • Fresh cilantro, chopped

Method

For the barbacoa

  1. Cut the beef cheek meat into medium chunks.

  2. Season the meat generously on all sides with the SPG rub and toss to coat evenly.

  3. Light a charcoal grill and set up for high-heat direct cooking.

  4. Place the seasoned beef chunks over the hot coals and grill until browned and lightly charred on all sides, turning frequently, about 10 minutes.

  5. Transfer the charred beef chunks into the pot of a pressure cooker.

  6. Pour in the beef stock.

  7. Seal the pressure cooker and cook on High Pressure for 1 hour.

    Then 60 min of waiting

  8. Carefully release the pressure and open the pressure cooker.

  9. Transfer the beef to a perforated pan set inside a tray to drain.

  10. Shred the tender meat using tongs or forks until finely pulled.

For the tacos

  1. Warm the flour tortillas on a flat top or skillet until soft and pliable.

  2. Place a generous mound of shredded barbacoa onto each tortilla.

  3. Top with chopped white onion, avocado salsa, and fresh cilantro.

  4. To crisp up the barbacoa, flash the shredded meat on a hot flat-top skillet before building the tacos.

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