HOW TO MAKE BARBACOA /cheek /tongue TEXAS style BARBACOA de res ❤

BEEF BARBACOA is something we grew up with in the Rio Grande Valley Texas, my dad would go to our local panaderia where they sold it by the pound, you had a choice of tongue or cheek, along with freshly made corn tortillas, and my mom would be waiting at home with a delicious salsa, refried beans and eggs to side it with. It's an easy recipe that we can fix at home in the crock pot or oven, BARBACOA DE RES is a TEXAS TRADITION. INGREDIENTS 3 LBS.Beef Cheek 3 LBS.Beef tongue 2 1/2 Tbs garlic powder (for both) 1 1/2 Tbs onion powder (for both Salt (you decide) 1/2 medium onion (cut in half) 2 large garlic cloves 1 & 1/2 C. water SALSA DE MOLCAJETE 1 Lrg tomato 2 serrano peppers (or jalapeno) salt (pinch) cumin (pinch) 1 small garlic clove SALSA DE MOLCAJETE 1 large tomato (roasted) 2 serrano peppers (roasted) pinch salt pinch cumin 1 small garlic clove DISCLAIMER DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.