Let’s make beef barbacoa to kick off #HispanicHeritageMonth! As a proud Mexican American. I’ve stumbled upon a beautiful way to stay close to my roots - through the pure joy of cooking up Mexican dishes with the help of @rumbameats You know, growing up was filled with memories of my mom and grandma in the kitchen, preparing meals for the family everyday. Fresh flour tortillas daily, Pozole, menudo, enchiladas, etc Mexican food plays a significant role in our culture, but there’s much more to our heritage. For me and my family It embodies the essence of hospitality, love, and compassion deeply woven into our traditions that I ensure to pass on to my children. In my kitchen, it’s not just about the ingredients; it’s about the music that fills the air and the rhythm that brings each dish to life. the vibrant beats of traditional Mexican music. Yet, what makes my kitchen truly special are the people I cook and share meals with. #ad #beyondtheplate . . Recipe: 2 packages Rumba Meats® Beef Cheek Meat 1 package Rumba Meats® Beef Short Ribs 10 chile guajillo, deseeded 5 chile ancho, deseeded 2 cups of Chile water, that you soaked the Chiles in. 1 large yellow onion, ½ on the bottom of steamer 5 whole cloves 12 garlic cloves, 4 on the bottom of steamer 1 teaspoon black pepper corns 2 tablespoon apple cider vinegar 1-½ teaspoon Mexican oregano 5 Allspice berries 2-½ teaspoons kosher salt, or to your taste 2 teaspoons thyme 1 teaspoons marjoram Pack of banana leaves Optional. 1 pack of avocado leaves ( can be substituted for 3 bay leaves) 1. First remove the seeds from the dried Chiles then place them in a large bowl with hot boiling water. Place a bowl on top to keep the Chiles submerged. Soak them for 20 minutes or until the Chiles have softened and plumped. 2. When the Chiles have softened add them to a blender with 2 cups of Chile water, 1⁄2 onion, cloves, 8 garlic cloves, apple cider vinegar, oregano, allspice berries, thyme, marjoram, salt, black peppercorns, blend on high speed until smooth. If you don’t have a power blender, strain your sauce. 3. Open the beef cheek and beef short ribs packages from Rumba Meats. Lightly season the meat with salt and pepper. Add the meat to a large bowl and pour the chile mixture over the meat. Mix to ensure all the meat is covered in the chile mixture. Cover and allow the meat to marinate for 1 hour or overnight. 4. Rinse and pat dry the banana leaves. Over open fire, or using a comal, lightly toast the banana leaves on one side. You will notice the the leaf turn a darker green and it only takes a few seconds (make sure to constantly move the leaf around) this step will create a flexible banana leaf and will be easier to work with. 5. To a steamer pot add water, 1⁄2 onion, and 4 garlic cloves. Create a layer of banana leaves In the steamer pot, like a pouch or blanket. Add avocado leaves then add all the beef including all the marinade. Top the meat with more avocado leaves and cover with banana leaves. 6. Add foil over steamer and top it off with a lid. Steam on medium low heat for 3-4 hours. 7. Enjoy!