Beef Cheek Tacos (Printable version)

Slow-braised beef cheeks in warm corn tortillas topped with fresh garnishes and zesty salsa.

# What you 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
19 - 1 lime, cut into wedges

# How To:

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 beef cheeks until deeply browned on all sides, approximately 3–4 minutes per side. Remove meat and set aside.
03 - In the same pot, add diced onion and sauté for 5 minutes until translucent and softened. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in chipotle peppers, tomato paste, cumin, smoked paprika, and oregano. Cook for 1–2 minutes, stirring constantly to toast spices and bloom flavors.
05 - Return seared beef cheeks to the pot. Pour in beef broth, fresh lime juice, and add bay leaf. Bring liquid to a simmer, then cover tightly and reduce heat to low.
06 - Braise covered for 3 to 3.5 hours. Check occasionally to ensure gentle simmer. Beef is done when fork-tender and easily shredded.
07 - Remove beef cheeks from braising liquid. Shred meat using two forks, discarding any excess fat or connective tissue. Toss shredded beef with a few spoonfuls of braising liquid to moisten.
08 - Heat corn tortillas in a dry skillet over medium heat for 30 seconds per side, or char directly over an open flame until pliable and slightly blistered.
09 - Fill warm tortillas with shredded beef. Top with finely diced white onion, fresh cilantro, salsa verde, and a squeeze of fresh lime wedge. Serve immediately.

# Expert Advice:

01 -
  • The beef cheeks transform into something impossibly tender and deeply beefy, like the best pot roast youve ever had but better
  • Your whole house will smell like a Mexican grandmother has been cooking all day even though the active work is maybe twenty minutes
02 -
  • Beef cheeks need that long, slow cook time to break down all the connective tissue into gelatin, so rushing this step will leave you with tough, chewy meat instead of meltingly tender bites
  • The braising liquid is liquid gold, so dont even think about dumping it down the drain, save it for reheating the meat or spooning over rice
03 -
  • If you cant find beef cheeks, beef short ribs make a worthy substitute with similarly rich, braisingfriendly characteristics
  • Marinate the seasoned cheeks in the lime juice and spices for an hour in the refrigerator before searing for even deeper flavor penetration

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