Go Back
How to make Beef Cheek Tacos

Beef Cheek Tacos

Dax Phillip
Prep Time 12 hours
Cook Time 3 hours
Total Time 15 hours
Course Tacos
Servings 8

Ingredients
  

  • Ingredients for the Brine:
  • 6 cups of water
  • 1 lime cut in half, squeezed
  • 1 orange cut in half, squeezed
  • 1 whole guajillo chili stem and seeds removed
  • 1 whole dried chipotle chili
  • 1 whole puya chili
  • 1/2 cup of sugar
  • 1 1/2 tbsp salt
  • 4 cloves garlic smashed
  • 2 lbs of beef cheeks fat trimmed
  • Ingredients for the tacos:
  • cups of water or beef stock
  • Brined Beef Cheeks
  • tbsp canola oil
  • fresh cilantro roughly chopped
  • shallot minced
  • /2 avocado diced
  • whole lime cut into quarters
  • warmed flour tortillas

Instructions
 

  • Make your brine by adding everything but the beef cheeks to a stock pot. Bring to a simmer, stirring along the ways, ensuring you dissolve the salt and sugar. Once dissolved, remove from the heat, and let it cool.
  • Add the beef cheeks to a large sealable bag and pour in the cooled brine. Seal and place in the refrigerator overnight.
  • The following day, pour out the brine, and add the beef cheeks to a large saute pan or dutch oven. Add about 2 cups of water or beef stock, bring to medium heat, cover, and cook for about 3 hours. Reduce the heat to a medium-low once it comes to a boil.
  • After 3 hours, remove the beef cheeks onto a plate, and let them cool. Once cooled, slice and then chop the cheeks.
  • When you are about ready to serve, heat a large skillet on medium-high heat and add in the oil. Add as much beef cheeks as you want, and cook until those beef cheeks get a nice sear on them. You want to get that great crispiness on it.
  • When you are ready to serve, add the beef cheeks to a warm and toasted tortilla, top with fresh cilantro, minced shallot, a bit of avocado and a squeeze of lime juice. Repeat.