Beef Cheek Tacos (Printable)
Tender slow-braised beef cheeks in warm corn tortillas with fresh garnishes and zesty salsa.
# What You’ll Need:
→ Beef & Marinade
01 - 1.5 lbs beef cheeks, trimmed
02 - 2 tbsp vegetable oil
03 - 1 large white onion, diced
04 - 4 garlic cloves, minced
05 - 2 chipotle peppers in adobo sauce, chopped
06 - 1 tbsp tomato paste
07 - 1 tsp ground cumin
08 - 1 tsp smoked paprika
09 - 1 tsp dried oregano
10 - 1/2 tsp ground black pepper
11 - 1 tsp salt
12 - 2 cups beef broth
13 - 1/4 cup fresh lime juice
14 - 1 bay leaf
→ Tacos & Garnishes
15 - 12 small corn tortillas
16 - 1/2 cup fresh cilantro, chopped
17 - 1/2 cup white onion, finely diced
18 - 1 cup salsa verde or your favorite salsa
19 - 1 lime, cut into wedges
# Steps:
01 - Pat beef cheeks dry with paper towels and season thoroughly with salt and pepper on all sides.
02 - Heat vegetable oil in a Dutch oven over medium-high heat. Sear the beef cheeks until browned on all sides, about 3-4 minutes per side. Remove from pot and set aside.
03 - In the same pot, add diced onion and sauté for 5 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in chipotle peppers, tomato paste, cumin, paprika, and oregano. Cook for 1-2 minutes until spices are fragrant and well combined.
05 - Return beef cheeks to the pot. Add beef broth, lime juice, and bay leaf. Bring to a simmer, then cover and reduce heat to low.
06 - Braise for 3 to 3.5 hours, or until beef cheeks are fork-tender and easily shredded. Check occasionally to ensure liquid remains at a gentle simmer.
07 - Remove beef cheeks from the pot. Shred meat using two forks, discarding any excess fat. Moisten shredded meat with a few spoonfuls of the braising liquid.
08 - Heat corn tortillas in a dry skillet over medium heat or directly over an open flame until warm and pliable, about 30 seconds per side.
09 - Fill warm tortillas with shredded beef. Top with finely diced white onion, fresh cilantro, salsa, and a squeeze of fresh lime wedges. Serve immediately.
# Expert Advice:
01 -
- The beef cheeks transform into impossibly tender meat that shreds with just a look, yet holds onto incredible depth of flavor
- These tacos capture that authentic street food magic you usually have to travel miles to find
02 -
- Beef cheeks contain a lot of connective tissue that needs time to break down, so rushing this recipe will result in tough, chewy meat
- The meat is done when it literally falls apart with zero resistance, not just when it seems tender enough
03 -
- Make the beef a day ahead, the flavors develop overnight and it reheats beautifully
- Double the recipe and freeze portions, having this ready to go changes your weeknight dinner game completely