Dump raw beef cheeks in the pot and 3 other ingredients to get a meal so delicious your family will be begging for more!

This 4-ingredient slow cooker barbacoa using raw beef cheeks is the kind of set-it-and-forget-it meal that makes busy family days feel a little easier. Beef cheeks are a traditional cut used in Mexican-style barbacoa because they turn incredibly tender and rich after a long, slow cook. Here, you literally dump the raw beef cheeks into the slow cooker with just three more pantry-friendly ingredients, flip it on, and come back to a pot full of deeply flavored, shreddable meat that tastes like you fussed over it all day.

Serve the shredded barbacoa tucked into warm corn or flour tortillas with simple toppings like diced onion, cilantro, lime wedges, and crumbled queso fresco. It’s also wonderful over rice or cilantro-lime rice with black beans and a quick cabbage slaw. For the kids, I like to keep it simple: fold the meat into cheesy quesadillas or serve it in soft tortillas with just cheese and a little mild salsa. Add some roasted corn, sliced avocado, or a green salad on the side to round out the meal.

Servings: 8

3–4 pounds raw beef cheeks, trimmed of excess hard fat

Place the raw beef cheeks in the bottom of a large slow cooker, spreading them out in an even layer so they cover the base of the crock.

Pour the canned beef broth evenly over the beef cheeks so they are sitting in a shallow pool of liquid. This should create a dark reddish-brown base once the chipotles are added, similar to a rich marinade.

Add the entire can of chipotle peppers in adobo sauce directly into the slow cooker—peppers, seeds, and all the sauce—spooning it over the top of the beef cheeks so the adobo can mingle with the broth.

Sprinkle the kosher salt evenly over the beef and liquid. Use the back of a spoon or tongs to gently nudge the beef cheeks so some of the chipotle-adobo mixture and broth slip underneath and around the meat, but you don’t need to fully stir; just make sure the liquid is surrounding the beef.

Cover the slow cooker with the lid and cook on LOW for 8–10 hours, or on HIGH for 4–5 hours, until the beef cheeks are very tender and easily shred with a fork. The liquid will turn into a dark reddish-brown, flavorful cooking sauce with floating bits of spices and peppers.

Once the beef cheeks are fork-tender, use tongs to transfer them to a large bowl. Skim off excess fat from the top of the cooking liquid in the slow cooker if desired.

Shred the beef cheeks with two forks into bite-sized pieces. Taste and add a pinch more salt if needed.

Ladle some of the warm cooking liquid over the shredded beef (start with about 1/2 to 1 cup) and toss to coat until the barbacoa is juicy and flavorful but not soupy. Keep warm in the slow cooker on the KEEP WARM setting or serve right away with your favorite taco or rice bowl fixings.

For milder heat, scoop out some or all of the chipotle peppers themselves and just use the adobo sauce, or start with half the can and add more next time if your family likes a little extra kick. If you want a hint of brightness, squeeze in the juice of 1–2 limes after cooking when you’re tossing the shredded meat with the cooking liquid. For a slightly sweeter, more kid-friendly version, stir in 1–2 teaspoons of brown sugar or honey into the cooking liquid before pouring it over the shredded meat. If your crew prefers less spice in their tacos, set up a taco bar: keep the barbacoa as-is for the grown-ups and more adventurous eaters, and offer cheese, sour cream, and mild salsa so kids can balance the flavors to their liking. For a leaner feel, chill the cooking liquid in the fridge; the fat will solidify on top and can be easily removed before reheating and mixing back into the meat. Food safety tips: Trim away any large, hard pieces of fat or silverskin from the raw beef cheeks before cooking. Always wash your hands, cutting boards, and knives thoroughly after handling raw beef. Make sure the barbacoa reaches an internal temperature of at least 145°F, though you’ll likely go much higher for tenderness. Do not leave the cooked barbacoa at room temperature for more than 2 hours; refrigerate leftovers promptly in shallow containers and use within 3–4 days, or freeze for longer storage.