Smoked Beef Cheeks Barbacoa in the Traeger

Smoked Beef Cheeks Barbacoa in the Traeger

Barbacoa is one of my favorite Mexican dishes of all time. This dish always reminds me of my college roommate Ben and I am forever thankful his mom hooked it up with the recipe years ago. This has been my go-to barbacoa recipe for years.

I took this aromatic and amazing barbacoa to the next level by smoking it in the Traeger Grills using mesquite pellets and using Meat Church’s Smoked Beef Cheeks recipe for inspo. This was the first time I ever used beef cheeks and it tasted so beefy, gelatinous, and so tasty! I found the beef cheeks at the San Jose Costco Business Center. I also love that it was pretty inexpensive. If Beef Cheeks are unavailable, use beef chuck!

After shredding the beef, you can prepare it in any way you like! I made the girls ooey gooey and cheesy quesitacos and regular taqueria style tacos for Mrs.No Limit and myself topping it with our favorite taco toppings. However you want to eat it, it’s gonna be hella bomb!

No Limit Tip: Beef cheeks require a good amount of trimming. I bought 7.5 pounds of beef cheeks and after trimming the fat and other inedible stuff, I ended up with about 5 pounds of beef for smoking.

Ingredients:
5 pounds beef cheeks or chuck roast, cut in 3 inch cubes
Mexican style seasoning or rub

Adobo Sauce Ingredients:
2 cups of low sodium beef broth
2 cups of water
2 tablespoons distilled white vinegar
6 dried New Mexico or California chiles, rehydrated
10-12 garlic cloves
8 bay leaves
1/2 tablespoon dried thyme
1 teaspoon cumin
1/2 teaspoon Mexican oregano
1/4 teaspoon black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves

Extras:
Corn tortillas
Monterey Jack cheese
Onions, finely diced
Cilantro, finely chopped
Pico de Gallo
Cotija Cheese
Salsa Verde
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