That must-have flavor component: Mexican oregano.
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Course: Breakfast
Servings: 4


  • 3 lbs. beef cheek meat
  • 2 tsp. Mexican oregano
  • 1 tsp. garlic powder
  • ½ tsp. comino
  • ½ tsp. chili powder
  • ½ tsp. sea salt
  • ½ tsp. ground black pepper
  • 8 flour tortillas
  • 1 cup finely chopped white onion
  • 1 bunch cilantro de-stemmed and chopped
  • 4 jalapeños de-stemmed, de-seeded, chopped


  • Cut cheek meat into 1" chunks, place in large mixing bowl.
  • Sprinkle dry ingredients onto meat and turn over several times to distribute spices.
  • Place seasoned cheek meat in a pressure cooker on high for 75 minutes, or in an oven bag: in a slow-cooker on low overnight, in a slow-cooker on high 6 hours, or in a 300℉ oven for 6 hours. Drain liquid from barbacoa.
  • Heat tortillas one at a time on a lightly-greased cast iron griddle (or skillet or whatever) over medium-high heat until the tortilla puffs slightly, flip, repeat.
  • Divide barbacoa onto tortillas, top with onion, cilantro, and jalapeños.


This recipe is written for tacos, but could be served any number of ways including as a breakfast plate as shown in the photo.
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