Barbacoa tacos are a very simple taco made from beef cheeks. The true barbacoa has a different type of fat compared to what is used a lot in today's kitchens, chuck roast. Keep reading
Beef cheek isn’t easy to acquire in most grocery store chains so the roast is the next closest thing. Use what you have available but I promise beef cheek isn’t as gross as it sounds. Beef cheek’s rich flavorful and tender taste will change your outlook. There was a time when fajitas were gross because they are up against the gut. Just saying, here’s a nice twist.
Meat on the bottom, add all the “Barbacoa Fill” meat, cumin, cayenne, onion, garlic, and Dawgs Bark to a Pyrex or make an aluminum foil container (double up on the foil)
Bake or smoke? If baking, close your barbacoa up to retain moisture. If smoking, leave top open and smoke for the first 2 hours then close up your barbacoa package.
Cook at 245 degrees for 7 hours.
At 7 hours pull your barbacoa from the heat. Take meat out of the container, retain juices, remove heavy fat, and shred.
Add the shredded meat back to the container wrapped up. Place back in the smoker or oven at 245 degrees for an additional 4 hours. This part of the process will condense the flavors, make the meat extra tender, and irresistible.