Everyday Beef Barbacoa

This really rocked the homestead this evening. We live between Huntsville Texas and Livingston Texas and the only restaurant in town that sold Barbacoa closed up about 2 months ago. So we've had a Barbacoa drought until I discovered that my favorite meat packer was now selling cheek meat! Now, remember I'm feeding 18 people on our homestead, but luckily we have 6 Crock-Pots. So I bought 20 plus pounds of cheek meat and got to work. Got all the cheek meat browned up and I cooked it for almost 18 hours. And it was right on the money! We served it for dinner tonight, and everyone went nuts for it I have enough left to maybe have Barbacoa tacos for lunch tomorrow for me and the wife! This is DEFINITELY a keeper, and it will be appearing at least twice a month.

followed the recipe & this turned out super good. iv tried other barbacoa recipes and this one is the best yet.

One of the changes I made were to saute the onions in the pan drippings before blending them into the sauce and I didn't use a food processor but an immersion blender

This was so, so good. Despite using a whole can of the chilis in sauce it didn't turn out too spicy. I was still able to feed it to my 3 year old. I highly recommend doing the tacos in the sauce!