Keyword Beef Cheek Tacos, Beef Cheeks, Tacos, Tacos de Cabeza
Prep Time 15 minutesminutes
Cook Time 2 hourshours
Servings 12portions
Author David of Sunset & Sewanee
Equipment
6 or 8-quart heavy stockpot with lid
chef knife
cutting board
measuring cups and spoons
Ingredients
Braised Beef Cheeks
2½lbsbeef cheeks picked over and cleaned of excess sinew and fat
1wholeonion, white, peeled, cored and roughly chopped
2wholechilies, Sandia, or Anaheim seeds/stems removed and roughly chopped(Sandia chilies made famous in Hatch, New Mexico. Sandia's come in three different heat levels. Mild, Medium, and Hot. Choose your level of heat.)
1½cupstomato puree
4large clovesgarlic, peeled and finely minced
1tbsporegano, dried
½tbspcumin, ground
1tbspsalt, kosher, or sea
1tbsppepper, black ground
2tspbay leaf, ground, or (3 dried bay leaves)
3½-4cupswater (just enough to cover the meat)
Garnish
1cuponion, white, finely chopped, and rinsed in cold water
½cupcabbage, green, finely shredded
½cupcilantro washed and chopped
1wholelime, Mexican cut into small wedges
½cupcheese, Oaxaca, Asadero, Queso Fresco or Quesadilla shredded
5-6dashes of Sonoran Chiltepin Sauce or any Mexican style hot sauce
Instructions
Check the Beef Cheeks
Look over the beef cheeks for any sinew of extra fat and remove it. In many cases, you can have your butcher do this for you.
Prepare to Braise
Peel and core the onions, garlic, and peppers. Measure out the seasonings and place everything in a (6 or 8-quart) stockpot. Add the tomato puree and just enough cold water to cover the meat.
Place the stockpot over a burner on medium-high heat until the mixture comes to a boil. Lower the heat to low or medium-low and allow the liquid to percolate. Cover with the lid and allow to cook
Checking Tenderness
After (5-6) hours, check the meat for tenderness. Keep gently cooking until the meat is super tender and falls apart. (sometimes 1-2 hours more)
After the meat has become very tender and is easily shredded, remove it from the heat, and allow it to cool uncovered for 20 minutes. Once the meat has cooled, carefully remove the meat to a different container. Strain the sauce through a chinois or china cap. Using a ladle, press out all the sauce through the strainer. Discard the vegetables.
Once the sauce is strained, check to see if there is any excess fat. If there is, remove this with a ladle. Then, add the beef cheeks back into the sauce and reserve. (I like to cook the meat the day before and refrigerate the sauce/stock overnight. The next day the fat will have set up. Lift the fat layer off and discard)
To Serve
Look the beef cheeks over and remove any excess fat or sinew. Shred the rest into medium chunks. Add the de-fatted stock/sauce to the meat and reheat over medium heat until it reaches 165°F. Turn the meat and sauce to low and cover with a lid until needed.
Take a warm tortilla and fill it with some of the meat with sauce. Top with Oaxaca cheese (optional), finely shredded green cabbage, minced onions, and cilantro. Top the whole taco with dashes of Sonoran Chiltepin Sauce or your favorite hot sauce.