Beef Cheek Tacos Recipes

Steps:

• Heat a large pot over medium-high heat. Cook beef cheeks until browned on both sides, about 5 minutes. Stir in onion and garlic; cook and stir until onion begins to soften, about 5 minutes.
• Stir chicken broth, soy sauce, green onions, sugar, and sesame oil into the pot. Bring to a boil. Reduce heat to low; simmer until beef cheeks are tender, about 2 hours.
• Remove beef cheeks from the pot using a slotted spoon; cut into bite-size pieces. Arrange beef on a dish and sprinkle with sesame seeds.
• Place a scoop of beef and some kimchi over each tortilla.

Steps:

• 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.
• Eat many.

Steps:

• For the arbol salsa: Preheat the broiler to high.
• Place the tomatillos, tomatoes and garlic on a sheet pan and drizzle with the oil. Toss to combine, then place under the broiler and broil, turning occasionally, until the tomatillos and tomatoes are slightly blackened, about 10 minutes.
• Transfer to a medium saucepan with 1/2 cup water and turn the heat on to medium. Bring to a boil, then add the chiles de arbol, vinegar and salt. Turn to medium-low, then cover and cook for 20 minutes. Place in a blender and blend to smooth, then taste and adjust salt as needed. Reserve in a bowl.
• For the beef cheeks: Place the beef cheeks, guajillo chiles, oregano, garlic, bay leaf, white onion, 1 tablespoon salt and 2 cups water in a stovetop pressure cooker. Seal the lid and bring up to high pressure. Reduce to medium pressure and cook for 45 minutes. Carefully remove the pressure cooker from the heat, then allow the pressure to subside and carefully remove the beef cheeks to a cutting board. Discard the aromatic ingredients. Cut the beef cheeks into small pieces. Taste and adjust seasoning with salt.
• To build the tacos: Heat a griddle or 14-inch cast-iron pan over medium-high heat. Working 3 at a time, place 3 tortillas on the griddle and heat until pliable, 1 minute on each side. Transfer to a cutting board and put 2 tablespoons chopped beef cheeks in the center of each tortilla. Fold over and secure with a toothpick by threading through to close the tortilla. Repeat until you have formed 18 little tacos. (You may have extra tortillas; these are backup for the ones that might tear.)
• Place the vegetable oil in a medium pot and bring up to 350 degrees F. Line a sheet tray with paper towels.
• Add the formed tacos, 3 to 5 at a time, and fry, flipping halfway with tongs, until golden brown and crispy, 2 to 3 minutes. Remove to the paper towels to drain and continue cooking the remaining tacos. Place the tacos on a platter with the bowl of salsa.