De Cachete (cheek) and Lengua (tongue)

Ingredients

• 2 lbs beef cheek (cachete), cleaned

• 1 beef tongue (lengua), cleaned

• 2 onions, chopped

• 4 cloves garlic, minced

• 2 bay leaves

• 1 tablespoon dried oregano

• Salt and pepper to taste

• Corn tortillas, for serving

• Chopped cilantro, diced onions, lime wedges, and salsa for garnish

Directions

1. Rinse the beef cheek and tongue under cold water and pat dry with paper towels.

2. In a large pot or slow cooker, combine the beef cheek, beef tongue, chopped onions, minced garlic, bay leaves, dried oregano, salt, and pepper.

   If using a pot add water to cover the meat completely. If using a slow cooker add 1 cup of water.

3. If using a pot, bring the mixture to a boil, then reduce the heat to low and simmer, covered, for about 4-6 hours, until the meat is tender and falls apart easily. If using a slow cooker, cook on low for 8-12 hours.

4. Once the meat is cooked, remove it from the pot or slow cooker and let it cool slightly.

5. Shred the meat using two forks or your hands.

6. Serve the barbacoa on warm corn tortillas, garnished with chopped cilantro, diced onions, lime wedges, and salsa.

7. Enjoy your delicious barbacoa tacos!

This recipe can also be adjusted to cook the meat in an oven or pressure cooker if preferred. Adjust cooking times accordingly.