Beef Cheek Tacos (Printable)

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

# What You’ll Need:

→ Beef & Marinade

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→ Tacos & Garnishes

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# How to Prepare:

01 - Pat beef cheeks dry with paper towels and season generously with salt and black pepper on all sides.
02 - Heat vegetable oil in a Dutch oven over medium-high heat. Add beef cheeks and sear until deeply browned on all sides, approximately 3 to 4 minutes per side. Remove meat from pot and set aside.
03 - Add diced onion to the same pot and sauté for 5 minutes until translucent and softened. Add minced garlic and continue cooking for 1 minute until fragrant.
04 - Stir in chipotle peppers, tomato paste, ground cumin, smoked paprika, and dried oregano. Cook for 1 to 2 minutes, stirring constantly, until spices are fragrant and paste darkens slightly.
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 with lid and reduce heat to low.
06 - Maintain gentle simmer for 3 to 3.5 hours until beef cheeks are fork-tender and easily pulled apart. Check occasionally to ensure liquid maintains gentle simmer.
07 - Remove beef cheeks from braising liquid. Use two forks to shred meat, discarding any excess fat or connective tissue. Toss shredded meat with a few spoonfuls of braising liquid to keep moist.
08 - Heat corn tortillas in a dry skillet over medium heat for 15 to 20 seconds per side, or hold directly over open flame using tongs until pliable and slightly charred.
09 - Fill warm tortillas with shredded beef. Top with finely diced white onion, fresh cilantro, and salsa verde. Serve immediately with lime wedges for squeezing.

# Expert Advice:

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  • Beef cheeks transform into impossibly tender meat that shreds with just a fork
  • The chipotle adobo creates this smoky depth that store-bought taco meat never achieves
  • Your kitchen will smell like a legitimate Mexican restaurant for hours
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  • The braising liquid is liquid gold, so save every drop for moistening the meat
  • Beef cheeks need that full cooking time to break down the collagen completely
  • Warm tortillas properly or they will crack and fall apart immediately
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  • Marinate the raw beef cheeks with lime juice and spices for an hour if you have time
  • Dont rush the searing step, that caramelized exterior is where deep flavor lives

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