Beef Cheek Tacos

Name: Beef Cheek Tacos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 118 milliliters whole dried chiles de árbol; 454 grams beef cheeks, cleaned (ask your butcher to do this for you); 8 servings Chopped cilantro; 8 corn tortillas; 237 milliliters roughly chopped fresh cilantro; 355 milliliters roughly chopped fresh cilantro; 2 1/2 garlic cloves, peeled; 3 garlic cloves, peeled and smashed; 1 Juice lemon; 1 Juice of lime; 1 Juice orange; 2 Tbsps kosher salt; 118 milliliters red wine vinegar; 118 milliliters natural rice vinegar (not seasoned); 8 servings Salt and freshly ground black pepper to taste; 118 milliliters roughly chopped scallions, charred; 118 milliliters sugar; 59 milliliters vegetable oil; 2 liters water; 8 servings Chopped white onion

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.

Ingredients you will need

Brine

Equipment you will use

Pot

Add the beef cheeks to the cooled brine (if you add the meat to the hot brine, the meat will cook instead of marinate).

Ingredients you will need

Brine

Beef

Meat

Place the pot in your fridge and marinate the beef cheeks, uncovered, in the brine overnight.

Ingredients you will need

Brine

Beef

Equipment you will use

Pot

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.

Ingredients you will need

Brine

Beef

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.

Ingredients you will need

Brine

Beef

Equipment you will use

Pot

Combine all of the ingredients for the salsa in a blender or food processor and puree.

Ingredients you will need

Salsa

Equipment you will use

Food Processor

Blender

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.

Ingredients you will need

Tortilla

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Tortilla

Beef

Meat

Equipment you will use

Frying Pan

To bring everything together, stack 2 tortillas on a plate and top with beef cheeks. Spoon salsa all over the beef.

Ingredients you will need

Tortilla

Salsa

Beef

Garnish with onions and cilantro.

Ingredients you will need

Cilantro

Onion

Eat many.

Buy the full book from Harper

Equipment

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Tudor Wines Balo Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 68 dollars per bottle.