Beef Cheek Tacos
Serves: 5
Eloise Gerhold
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
50
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Kosher Salt1 cup
Sugar1 cup
Red Wine Vinegar1.5 whole
Guajillo Chile (dried)1 cup
Vegetable Oil1
SaltDirections:
1
In a large pot, combine all the brine ingredients
2
Bring the brine to a boil, then remove from the heat and let it cool
3
Add the beef cheeks to the cooled brine (if you add the meat to the hot brine, the meat will cook instead of marinate)
4
Place the pot in your fridge and marinate the beef cheeks, uncovered, in the brine overnight
5
The next morning, set the beef cheeks (still in the brine) over high heat and bring to a boil, then reduce the heat to a simmer and cook, uncovered, until the beef cheeks are tender, about 1 hour
6
Remove the beef cheeks from the pot, discarding the brine, and let them cool
7
Once the cheeks have cooled, roughly chop them into small pieces
8
Combine all of the ingredients for the salsa in a blender or food processor and puree
9
Heat the oil on a griddle or in a skillet and cook the tortillas over medium heat for 30 seconds to crisp up, then flip
10
Remove the tortillas and add the beef cheeks to the griddle or skillet, cooking for about 2 minutes, until the meat is caramelized
11
Season with salt and pepper
12
To bring everything together, stack 2 tortillas on a plate and top with beef cheeks
13
Spoon salsa all over the beef
14
Garnish with onions and cilantro
15
Eat many
16
In a large pot, combine all the brine ingredients
17
Bring the brine to a boil, then remove from the heat and let it cool
18
Add the beef cheeks to the cooled brine (if you add the meat to the hot brine, the meat will cook instead of marinate)
19
Place the pot in your fridge and marinate the beef cheeks, uncovered, in the brine overnight
20
The next morning, set the beef cheeks (still in the brine) over high heat and bring to a boil, then reduce the heat to a simmer and cook, uncovered, until the beef cheeks are tender, about 1 hour
21
Remove the beef cheeks from the pot, discarding the brine, and let them cool
22
Once the cheeks have cooled, roughly chop them into small pieces
23
Combine all of the ingredients for the salsa in a blender or food processor and puree
24
Heat the oil on a griddle or in a skillet and cook the tortillas over medium heat for 30 seconds to crisp up, then flip
25
Remove the tortillas and add the beef cheeks to the griddle or skillet, cooking for about 2 minutes, until the meat is caramelized
26
Season with salt and pepper
27
To bring everything together, stack 2 tortillas on a plate and top with beef cheeks
28
Spoon salsa all over the beef
29
Garnish with onions and cilantro
30
Eat many