These slow cooker beef cheek tacos (barbacoa de cachete) are the perfect hands-off meal for any day of the week! Simply add your beef cheeks to your slow cooker along with some onion, garlic, bay leaves, and salt, and then let it cook while you go about your day! Use this tender and flavorful Mexican pulled beef for tacos, burritos, quesadillas, and more!
Slow Cooker Mexican Pulled Beef Recipe
Slow cooker barbacoa is a delicious and easy way to make tender, flavorful beef for tacos, burritos, or bowls. It's perfect for busy weeknights when you don't have a ton of time to spend cooking in the kitchen!
This dish is also great for feeding a crowd, as you can easily double or triple the recipe (depending on the size of your slow cooker). You can even grab all of your favorite toppings and put together a taco bar if you like!
Jump to:
🥘 Slow Cooker Beef Cheek Tacos Ingredients
With just 5 ingredients, you'll be on your way to some incredibly tender and flavorful beef! I highly recommend finding and using beef cheeks for this recipe, as it has the best fat marbling and flavor.
- Beef Cheeks - 3 pounds of beef cheeks, sliced into chunks. You should be able to find beef cheeks at most grocery stores, but you can also order them online.
- Onion - 1 cup of sliced white or yellow onion.
- Bay Leaves - 2 whole bay leaves.
- Cloves - 3-4 whole cloves.
- Salt - 2½ teaspoons of salt.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Slow Cooker Beef Cheek Tacos
All you have to do for this pulled beef is combine everything in a slow cooker, you don't have to sear the meat or anything! You will need your favorite slow cooker, a knife, and a cutting board.
This recipe uses 3 pounds of beef cheeks, which is good for about 8 servings of meat!
- Prepare. Cut 3 pounds of beef cheeks into 1-2 inch chunks.
- Add to the slow cooker. In the bottom of your slow cooker, add 1 cup of sliced yellow onion, 3 teaspoons of minced garlic, 2 whole bay leaves, and 3-4 whole cloves. Top with the sliced beef and sprinkle 2½ teaspoons of salt over the top. Mix to combine.
- Cook. Cook on low heat for 6-8 hours or high heat for 3-4 hours or until the meat is tender and pulls apart easily.
- Shred. Use two forks to shred the meat and return it to the juices in the slow cooker. Stir to coat the meat, then allow it to continue cooking for an additional 15-20 minutes on low.
- Serve. Remove and discard the bay leaves, then serve warm on corn tortillas.
Serve your barbacoa with your favorite taco toppings like fresh cilantro, sour cream, and lime wedges for a meal that's sure to please. You can also pair it with Mexican rice or a simple side salad. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- If desired, you can pan-sear your shredded beef in a skillet with a small amount of olive oil before serving to create some crispy bits.
- While beef cheeks are the best cut of meat for making barbacoa, you could also use beef chuck or boneless short rib.
- Use this tasty meat for tacos, burritos, quesadillas, salads, nachos, and more!
🥡 Storing & Reheating
Keep in a sealed container in the fridge for up to 5 days.
Freezing Barbacoa
Let cool completely before placing the meat into a storage bag and freezing for up to 3 months.
Reheating Barbacoa
Heat a skillet over medium heat with a small amount of olive oil. Once hot, add the barbacoa and cook, stirring frequently, until heated through.
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
Yes, depending on the region. In Northern Mexico, you will typically find barbacoa made with beef cheek. However, in Southern Mexico barbacoa is made more often with lamb or goat. Beef cheek has tons of fat marbling that renders down when cooking, making it super flavorful and tender! Of course, in America, you will commonly see it made with beef chuck.
Barbacoa can be made with beef, lamb, or goat while carnitas is made with pork. They are both super tasty protein options that can be used in a wide variety of dishes!
Yes! Barbacoa is also commonly known as Mexican pulled beef or Mexican shredded beef. Barbacoa de cachete simply means that the barbacoa is made from beef cheeks.
😋 Best Slow Cooker Recipes
- Slow Cooker Ranch Chicken - Pull-apart chicken in a creamy ranch sauce that can be served over noodles or rice.
- Crockpot Mac & Cheese - A warm and cheesy side dish that pairs well with everything!
- Crockpot Applesauce - Homemade applesauce tastes so much better than anything you can find at the store!
- Crockpot Chili - 3-bean chili that is perfect for serving a large group.
- Slow Cooker Pork Carnitas - Another great protein choice for tacos, enchiladas, and more!
- Slow Cooker Baked Potatoes - Wonderfully fluffy potatoes that can be loaded up with your favorite toppings.
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!
📖 Recipe Card
Slow Cooker Beef Cheek Tacos (Barbacoa de Cachete)
Ingredients
- 3 lbs beef cheeks (sliced into chunks)
- 1 cup yellow onion (sliced, or use white onion)
- 3 teaspoon garlic (minced)
- 2 whole bay leaves
- 3-4 whole cloves
- 2½ teaspoon salt
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Cut 3 lbs beef cheeks into 1-2 inch chunks.
- In the bottom of your slow cooker, add 1 cup yellow onion, 3 teaspoon garlic, 2 whole bay leaves, and 3-4 whole cloves. Top with the sliced beef and sprinkle 2½ teaspoon salt over the top. Mix to combine.
- Cook on low heat for 6-8 hours or high heat for 3-4 hours, or until the meat is tender and pulls apart easily.
- Use two forks to shred the meat and return it to the juices in the slow cooker. Stir to coat the meat, then allow it to continue cooking for an additional 15-20 minutes on low.
- Remove and discard the bay leaves then serve warm on corn tortillas.
Notes
- If desired, you can pan-sear your shredded beef in a skillet with a small amount of olive oil before serving to create some crispy bits.
- While beef cheeks are the best cut of meat for making barbacoa, you could also use beef chuck or boneless short rib.
- Use this tasty meat for tacos, burritos, quesadillas, salads, nachos, and more!
- To store: Keep in a sealed container in the fridge for up to 5 days.
- To freeze: Let cool completely before placing the meat into a storage bag and freezing for up to 3 months.
- To reheat: Heat a skillet over medium heat with a small amount of olive oil. Once hot, add the barbacoa and cook, stirring frequently, until heated through.
Sharlene Stokes says
No liquid like beef stock required?
Angela @ BakeItWithLove.com says
No, there isn't any liquid needed. The fatty beek cheeks make their own juices. Enjoy!