Weber Kettle Barbacoa

Barbacoa

• Season your beef cheek meat with 2 parts 16 mesh black pepper and 1 part kosher salt. 
• Fire up the Weber grill. Add a few chunks of wood to create smoke for flavor. Light only one side of the grill for the snake method, allowing the fire to slowly burn from one side to another. Place a cast iron skillet in the bottom of the grill to direct air flow and catch grease.
• Place the seasoned beef cheek meat on the grill, aiming to get some color and draw out moisture. Cook the meat on the grill at a temperature of 275-300°F (135-150°C) for approximately 3-4 hours. Keep both vents wide open during the cooking process.
• After grilling, remove the barbacoa meat from the grill and transfer it to a crock pot. Add some wagyu beef fat to prevent burning. Cook the meat on low heat overnight.

Tortillas

• While the meat is cooking, prepare the tortillas.
• In a food processor, combine bread flour, kosher salt, and baking powder. Mix well.
• Add wagyu beef tallow and mix until the mixture has a sandy texture.
• Gradually add warm water and knead the dough for a few minutes. Allow the dough to rest for 30-40 minutes.
• Divide the dough into a large dough ball and then form smaller dough balls, about 50g each.
• Work on folding and sealing the dough to create nice little balls.
• Rest the dough balls under a damp kitchen towel for at least 10-15 minutes.
• When ready to make the tacos, use the Chud Press on 350ºF to press each dough ball into tortillas, spraying the cooking surface between each tortilla to ensure they don't stick.

To Serve

• Once the barbacoa is cooked, strain it to remove excess grease.
• Use your hands or a hand mixer to shred the meat, ensuring all the fat is broken down. Adjust the seasoning if desired.
• To assemble the tacos, take a tortilla and place a portion of the barbacoa on top. Add diced raw onions, salsa, crema, queso fresco, fresh cilantro, and avocado.
• Dive in!