My barbacoa (beef cheek)

[BigTurtle]

Mesquite smoked and a local private label sauce to baste with.

 

[BigTurtle]

 

[chilerelleno]

Looks succulent on the inside with a great bark, that'll make some damned good tacos.
Like!

I make cachete, mejillas or barbacoa, whatever ya wanna call'em, as often as I can.
Did some two weeks back, link >>> Cachete

 

[BigTurtle]

I'll make some tacos with it but the bulk is going into chili. Next time cowboy beans.

 

[chilerelleno]

I'll make some tacos with it but the bulk is going into chili. Next time cowboy beans.

:eek: Say wut!?
Oh man, that fatty succulence, melt in your mouth beefy decadence will be lost cooked in chile or beans.

So many fine ways to use that beautiful beef cheek.
Tacos, burritos, chimichangas, tortas, tostadas, machaca, along side or atop arroz/frijoles.

 

[BigTurtle]

I want that flavor in my Southwest chili. I'll make more beef cheeks.

 

[gmc2003]

Whatever you add that to or eat I'm sure it's going to be great. Nice Job.

Point for sure.

Chris

 

[BigTurtle]

Whatever you add that to or eat I'm sure it's going to be great. Nice Job.

Point for sure.

Chris

Thx Chris. The pot of chili is on now. I use authentic dried chili peppers, ground dried ancho peppers, chili powder and some heat from a friend that grows ghost peppers. Of course chopped maters with three different beans. Onion and fresh garlic that I sweated in the pot with the cheek meat.

 

[chilerelleno]

Mmmm... Ghost peppers/Bhut jolokia, now you're talking some good chile heat.

 

[BigTurtle]

I was waiting to hear from you. Your posts make great reading.

 

[atomicsmoke]

That looks so good.

 

[SmokinAl]

Looks delicious!
Nice work!
Al