BARBACOA “ESPECIAL” HOMEMADE RECIPE – Slow Cooked Beef Cheeks + Lengua

This is BARBACOA "ESPECIAL" the South Texas way. Cachete (Beef Cheeks) + Lengua (Cow Tongue) = an EPIC taco you have to try.

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In South Texas barbacoa is a year round tradition and a must have weekend breakfast along side some corn tortillas, salsa, menudo, pan dulce and don't forget the cafecito.

Heeeeere in the 956 you can buy it by the pound in every city and at every meat market and tortilleria, even HEB sells it by the ton! "Real" barbacoa is made with cachete, and/or lengua and when mixed together its called, “barbacoa especial.”

The beef cheek is fatty, the tongue is lean and the two together make the perfect blend, and that's why it’s special.

You can buy it just about anywhere in South Texas but once in a while we love to make it here at home and we’re gonna show exactly how to cook it perfectly every single time.

The two most popular ways to make it at home are in the crock pot or in the oven - today it’s 8 lbs so we’re using the oven!

The most important pro tip is that you need to cook it low and slow since these are tough cuts of meat, this way the fat fully renders and you get some delicious super tender and juicy barbacoa at the end. The flavors of the meat are so good you only need a couple of simple ingredients.

In this recipe we’re gonna use:

– 8 lbs of cachete, thats beef cheek in english
– One whole lengua, thats tongue meat
– One garlic clove
– One bay leaf
– A light shake of APC OG (salt pepper garlic in the perfect ratio)
– And of course some super good homemade salsa

Salsa Recipe – use the green salsa from this video below:
   • TWO SALSAS You Always Need: Easy Mexi...  

– Then add one boiled roma tomato, 1 tsp of olive oil, and blend to emulsify.

Were gonna slow cook it in the oven for 6-7 hours. Now let’s get fired up and start cooking barbacoa!