Homemade Barbacoa tacos are a must in our house. Then I started to get tired of paying $15 a week just for my husband and I to get tacos. So I asked my friend who makes and sells. If she would tell me a few tips. She was more than willing to give me tips and told me I could share. So here is the authentic beef cheek barbacoa recipe her grandmother taught her years ago. 2.5lbs will feed 3-4 people easily. Also there is a great recipe for pozole in this link.
What you need
3 lbs of beef cheek meat
1 tsp of salt
1 tsp of pepper
1/2 tsp of cumin
1/2 tsp of Mexican oregano
2 tsp of fresh minced garlic
2 tsp of smoked paprika
4 tsp of chili powder (less for less spice)
1 bay leave
2 limes (two squeezed)
2 cup of beef broth
1/2 cup of cilantro
How to make
First thing to do is to wash off with water your beef cheek and cut off any visible fat.
Next, cube your beef cheek into pieces.
Put the beef in your pressure cooker with your cumin, oregano, garlic, bay leaf, and lime juice you squeezed out.
Now stir it up well and then add in your beef broth.
Turn in to manual mode and set the cook time for 36 minutes.
Once the timer goes off you will let the pressure naturally release.
While the pressure is naturally releasing I cut my cilantro, make myself some pico and warm my corn tortillas.
Once all the pressure is released I open my lid and use a slotted spoon and shredded it with two forks
Plus I discard any solid fat or any remaining ooey bits like vein or gristle.
You can garnish with diced onion, cilantro and salsa, with perhaps another squeeze of lime juice on top.