Beef Barbacoa Torta Recipe

Beef Barbacoa Torta
1 pkg Rumba Meats Cachete de Res (Beef Cheek Meat)
1 tablespoon garlic powder
1 tablespoon onion powder
2 cups water
4-6 bolillo rolls
1 cup refried beans
4-6 slices Panela cheese
1/2 head lettuce
2 large tomatoes, sliced
2-3 avocados, sliced
1 large onion, sliced
Radish, sliced, to garnish
Salt & pepper to taste
Pickled jalapeños, optional

Directions :
Rinse your Rumba Meats Beef Cheek Meat & trim away any visible fat.

Put into your crockpot, and cover with 2 cups water.

Add garlic powder & onion powder.

Set crockpot to HIGH & cook for 4 hours.

Once cooked, remove from crockpot & put in large bowl or plate.

Shred meat with 2 forks.

Get your rolls out and put one roll on a plate. Slice roll open with a knife.

Spread a thin layer of refried beans on one side of the roll.

Add shredded cheek meat onto the refried beans (4-5 tablespoons, or as much as you’d like)

On another half of the roll, add lettuce, slices of tomato, and slices of panela cheese.

Add slices of avocado to the top of cheek meat.

Add sliced onions to the top of the avocado.

Add salt & pepper to taste.

Repeat with remaining rolls.

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