• 6 pounds Beef Cheek Meat
  • 2 teaspoons Salt
  • 2 teaspoons Pepper
  • 1 Tablespoon Comino (Cumin)
  • 1 Tablespoon Mexican Oregano
  • 2 teaspoons Garlic Powder
  • 8 cloves Garlic
  • 1 whole Bay Leaf
  • 2 whole Limes, Juiced
  • 1 cup Beef Stock


  • 12 whole Tortillas, Flour Or Corn
  • 1 whole Medium Onion, Diced
  • 1 bunch Fresh Cilantro
  • 1 cup Salsa
  • 1 whole Lime, Sliced In Wedges


Rinse cheek meat and cut away as much fat and visible gristle as possible. Cube into large pieces. Put cheek meat into a large crock pot and season well with salt, pepper, comino (cumin), oregano and garlic powder. Remove the skins from the garlic cloves, cut off the little hard end and throw them in whole.

Add the bay leaf and squeeze the juice of the limes over all. Add the beef stock, stir, cover and cook on high for at least 6 hours. I like to stir at least once an hour but there’s really no need to so skip that part if you are making this on a day when you are out of the house. I was prepared to go to 8 hours cook time but at 6 hours the meat was falling apart and was all gooey and melting.

Lift the meat out with a slotted spoon and shredded it with two forks. Discard any solid fat or any remaining ooey bits like vein or gristle. Taste for seasoning and adjust as needed. If you trim it well, it won’t be anywhere near as greasy as some barbacoa. It has a rich meaty flavor with a faint citrus hint from the lime.

Serve on flour or corn tortillas (your preference) and garnish with diced onion, cilantro and salsa, with perhaps another squeeze of lime juice on top.

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