Copycat Torchy’s Barbacoa Tacos 

I LOVE to cook. When I have the time, you’ll find me experimenting in the kitchen. 

I lived in Austin, Texas for two years and discovered a place called Torchy’s. Torchy’s is the bomb dot com. Our favorite taco on the planet is called the Democrat. It’s barbacoa on a tortilla with queso fresco, cilantro, and lime. When we moved back home to Maui, I literally begged Torchy’s for their recipe, but alas, I had to come up with my own.

Here’s my absolutely perfected copycat Torchy’s recipe for the best barbacoa ever. Now for this to be the real thing, you need beef cheek. It’s not a common cut. Your butcher can get it for you or you can get it at uswellnessmeats.com. You can use a regular roast too, but I promise the beef cheek makes the difference!

What you’ll need for the toppings:

Queso Fresco
Cut Cilantro
Lime
Avocado – sliced
Organic Corn Tortillas

For the Barbacoa:

1/8C. Apple Cider Vinegar
1.5 Tsp. Garlic
1.5 Tsp. Cumin
1/2 Tsp. Pepper
1/2 Tsp. Salt
1/4 Tsp. Crushed Cloves
1/3 C. Chicken Broth
Half a Bay Leaf
1 Tbsp. Lime Juice
1 Chipotle Pepper in Adobo Sauce (this is from a can. I separate them into separate baggies and keep in the freezer)
1 Pound Beef Cheek

The Method:

Pan fry beef cheek in oil of choice to brown the outsides. While it’s cooking, combine all the ingredients, except for Bay Leaf, into blender and blend until smooth. Add the beef cheek to the crock pot, place the Bay Leaf on top, and pour blended “adobo” onto the beef cheek. Cook on low for a good 8 hours. Shred when done.

I have found that this is best when prepared one day ahead. It is great after cooking, but if you let it rest in the fridge until the next day, the flavors are AMAZING. Top with your favorite toppings on an organic corn tortilla.

ENJOY!! I hope you’ve loved this – please feel free to share the recipe with your friends and family – and buy organic/local whenever possible!

If you happen to be heading to Hawaii for a Maui Vacation, I’d love you to say hi!