Barbacoa

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Serves 4 - 6

5 lb beef cheek meat (Don't substitute chuck roast. Trust me. Go to the Mexican grocery.)

1 bunch cilantro

1 whole white onion, quartered

3 cloves garlic (peeled)

3 cups water ("High-Quality H₂O") or Beef Broth/Stock

1 tbsp oregano (Mexican oregano if you can find it)

1 tbsp cumin

1 tbsp chipotle chili powder

2 bay leaves

Kosher Salt/Pepper

Trim fat from meat and add to slow cooker. (Cheek meat is very fatty so you want to trim as much as you can.)  Combine onion, cilantro, garlic, oregano, chipotle powder, and cumin in a blender, combine until smooth.  Salt/Pepper to taste. Pour over beef, and add water and bay leaves. Combine. Cook for 8-10 hours on low. Remove bay leaves.

Serve this yumminess with a lime wedge on a tortilla with cilantro and onions or with eggs. 

BONUS: Best when cooked the day before and refrigerated overnight. I made poached eggs and served over the barbacoa.