My Barbacoa Journey

The first time I made this recipe it was so perfect I couldn’t believe I was the one who made it. The aroma filled my house and wafted out both the front and back door, filling the air with the promise of a fine meal. That was a few months ago.

The other day, without consulting the recipe, I actually purchased the 6 lbs of of beef cheeks needed to make it again. This is what ensued…

I thought the author said to cook it 18 hours on low in the slow cooker. What she said was, “8 to 10 hours”.

I didn’t get any tortillas because there were some in the freezer. Of course there weren’t. I had to use croissants.

Continuing on, I sliced a new avocado that turned out to be one somebody had been squeezing… dark spots throughout. All in all…

The meat was juicy AF and so tender it could hardly be picked up with a fork.

But the croissant was not a good substitute for tortillas.

Going to make loaded fries with the leftovers.

Will post the recipe next. You have to make it!