Beef Cheek Tacos
The recipe Beef Cheek Tacos is ready in about 45 minutes and is definitely a great gluten free and dairy free option for lovers of Mexican food. This recipe serves 8. One serving contains 353 calories, 12g of protein, and 19g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of , salt and pepper, juice of orange, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.
Instructions
In a large pot, combine all the brine ingredients. Bring the brine to a boil, then remove from the heat and let it cool.
Add the beef cheeks to the cooled brine (if you add the meat to the hot brine, the meat will cook instead of marinate).
Place the pot in your fridge and marinate the beef cheeks, uncovered, in the brine overnight.
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.
Remove the beef cheeks from the pot, discarding the brine, and let them cool. Once the cheeks have cooled, roughly chop them into small pieces.
Combine all of the ingredients for the salsa in a blender or food processor and puree.
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.
Remove the tortillas and add the beef cheeks to the griddle or skillet, cooking for about 2 minutes, until the meat is caramelized. Season with salt and pepper.
To bring everything together, stack 2 tortillas on a plate and top with beef cheeks. Spoon salsa all over the beef.
Garnish with onions and cilantro.
Buy the full book from Harper
Collins or from Amazon. /nRecipe from L.A. Son: My Life, My City, My Food, by Roy Choi, Copyright 2013, published by Anthony Bourdain/Ecco.