Traditional barbacoa gets the SmokinTex treatment. Beef cheeks drink in deep smoke first, then braise low-and-slow in a rich bath of chipotles, garlic, and oregano until they collapse into tender, flavor-packed shreds. This is the taco filling that guests will ask for the recipe.
What You'll Need
For the braise:
- 2 onions, quartered
- 3 to 4 cloves of garlic
- 1 cup peppers in adobo sauce
- 2 tbsp dried oregano
- 2 cups beef stock
For the tacos:
- Corn tortillas
- Diced white onion
- Fresh cilantro
- Cotija cheese
- Fresh lime juice
- Salsa
Step 1: Season the Beef
Cut your beef cheeks into large chunks and season generously on all sides with SmokinTex Beef Rub, pressing it into the meat. Insert your thermometer probe into the thickest part before heading to the smoker.
Step 2: First Smoke
Place the seasoned beef directly in your SmokinTex smoker. Smoke until the exterior builds a deep bark and the internal temp hits around 165°F. Beef cheeks are a tough, well-worked muscle loaded with connective tissue. That's exactly what makes barbacoa so silky and rich once it renders down. Don't rush it.
Step 3: The Braise
Transfer the smoked beef into a foil pan. Add the quartered onions, garlic, peppers in adobo sauce, oregano, and beef stock. Cover the pan tightly with aluminum foil and return it to the smoker. Let it go another 2 to 3 hours, or until the beef is completely tender and pulling apart at around 205°F internal.
Step 4: Shred and Build Your Tacos
Pull the pan off the smoker and let it rest for 15 minutes. Shred all the meat with two forks and stir it back through the braising juices. Pile it onto warm corn tortillas and top with diced white onion, fresh cilantro, cotija, a squeeze of lime, and your salsa of choice.
