Frontline Soldier Texas Style - Barbacoa Tacos

Written By Mark Schade

Intro: A Sunday staple redefined. Tender beef slow-cooked overnight in a crockpot with Frontline Soldier Texas Style Rub and classic Mexican spices. Bold, smoky, and perfect for tacos, burritos, or nachos.

Ingredients:

  • 3 lbs beef cheek or chuck roast

  • 3 tbsp Frontline Soldier Texas Style Rub

  • 1 tsp ground cumin

  • 1 tsp Mexican oregano

  • 2 bay leaves

  • 1 medium onion, quartered

  • 4 cloves garlic, smashed

  • 2 cups beef broth (or enough to partially cover meat)

  • Corn tortillas, warmed

  • Fresh cilantro, chopped

  • Salsa verde or avocado sauce (optional)

  • Lime wedges

Instructions:

  1. Season beef generously with Frontline Soldier Texas Style Rub on all sides.

  2. Place beef in a crockpot. Add cumin, oregano, bay leaves, onion, garlic, and broth.

  3. Cover and cook on LOW for 10 hours overnight (or HIGH for 6 hours) until beef is fall-apart tender.

  4. Remove bay leaves, shred beef with two forks, and return meat to juices.

  5. Serve on warm tortillas with cilantro, salsa, and fresh lime.

Mission Debrief: A bold Sunday tradition. Flavor built to last — leftovers make excellent breakfast tacos.

Recommended: Frontline Soldier Texas Style Rub

Mark Schade