Barbacoa can be for the more adventurous, but a real treat none-the-less. I do not recommend substituting the cheek meat with roast, it won't taste right. Barbacoa has a certain gelatinous slide and tack that is the hallmark of the genre. Serve on tortillas with hot sauce and chopped cilantro. Coat beef cheek meat with olive oil.
Broth – Barbacoa meat needs a liquid to keep it moist. For a richer taste, use beef broth instead of water to make your slow cooker barbacoa beef. You can also use bone broth for even more flavor and nutrition.
Traditionally, a variety of meats can be used to make Mexican barbacoa — including beef (typically chuck roast or brisket), goat, or lamb. Making authentic barbacoa beef requires three things: the right meat, the proper spices, and time to cook it so that the flavors develop.
1 Coat beef cheek meat with olive oil. Rub salt, cumin, and pepper into meat. ... 2 Pour water into a slow cooker. 3 Arrange onion and garlic around beef cheek meat in the aluminum foil. Wrap foil tightly around meat and vegetables. ... 4 Cook on Low, adding more water if it has evaporated, until meat is very tender, 7 to 8 hours. ...