Barbacoa (cachet y lengua Ingredients: 2 pkg Rumba Beef cheekmeat (Walmart) 1 pkg Rumba Beef Tongue (Walmart) 1 small bottle Wish-Bone Italian Dressing 1 white onion, diced 1 stick butter 2 tbl spoons minced garlic 2 tbl spoons Comino (seasoning) 2 tbl Seasonall 1 tbl parsley Dash of salt and pepper Directions: Unpackaged cheekmeat and tongue and rinse thoroughly. If cheekmeat has lots of fat try trimming it down a little then place all the meat in regular sized crockpot. Start adding all seasoning holding off on the butter and Wish-Bone. Slice pats of butter and place on top of all the meat then cover with Wish-Bone. Cover and set timer to 8 hours on high. I tend to do mine at night so it will cook while I’m sleeping. After 8 hours is up take out the beef tongue carefully and place onto a plate. You will need to remove the skin off the tongue and dispose of. You will notice the tongue is all meat and no fat since it is a muscle! Place onto cutting board and dice. Place diced tongue into large bowl and start adding cheekmeat. Cheekmeat will be very tender and mostly falling apart so not much shredding needed. Once you have all the meat in bowl taste and if needed add a little more seasoning such as salt and pepper. Serve on warm corn tortillas and sprinkle with your favorite Pico de Gallo! NOTE: I enclosed my sister’s Green Chili recipe which she adds to quite a few of her meat dishes. I would suggest using small amounts at a time tasting while adding. Rumba Cheekmeat
Rumba Beef Tongue
Green Chili 10 large Jalapeno’s 3 cloves garlic Cilantro 1 large white onion Salt Vinegar (2 caps) In blender mix 10 large Jalapeno’s, 3 cloves garlic, Cilantro, 1 large onion (not yellow), 2 caps of vinegar and salt to taste. You can use this in other dishes for seasoning. (I love to make this then can/jar what I’m not going to use)