Description
Beef cheeks that are brined, then braised, and finally chopped, seared and stuffed into warm flour tortillas. These are now my go-to tacos.
Ingredients
- FOR THE BRINE:
- 6 cups Water
- 1 whole Lime, Cut In Half, Squeezed
- 1 whole Orange, Cut In Half, Squeezed
- 1 whole Guajillo Chili, Stem And Seeds Removed
- 1 whole Dried Chipotle Chili
- 1 whole Puya Chili
- ½ cups Sugar
- 1-½ Tablespoon Salt
- 4 cloves Garlic, Smashed
- FOR THE TACOS:
- 2 pounds Beef Cheeks, Fat Trimmed
- 2 cups Water Or Beef Stock
- 2 Tablespoons Canola Oil
- Warmed Flour Tortillas, To Serve
- 1 bunch Fresh Cilantro, Roughly Chopped
- 1 whole Shallot, Minced
- ½ whole Avocado, diced
- Fresh Lime Juice
Preparation
Make brine by adding everything to a stock pot. Bring to a simmer, stirring along the way, ensuring salt and sugar are dissolved. Once dissolved, remove from heat, and let cool.
Add beef cheeks to a large sealable bag and pour in the cooled brine. Seal and place in refrigerator overnight.
The following day, pour out brine, and add beef cheeks to a large saute pan or Dutch oven. Add the water or beef stock, bring to medium heat, cover, and cook for about 3 hours. Reduce heat to medium-low once it comes to a boil.
After 3 hours, remove beef cheeks onto a plate, and let cool. Once cooled, slice and then chop beef cheeks.
When you are about ready to serve, heat a large skillet on medium-high heat and add the oil. Add as much beef cheeks as you want, and cook until beef cheeks get a nice sear on them. You want to get that great crispiness to it.
To assemble the tacos, add beef cheeks to a warm and toasted tortilla. Top with fresh cilantro, minced shallot, a bit of avocado and a squeeze of lime juice. Repeat.
