Beef Cheek Tacos (Printable)

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

# What You Need:

→ Beef & Marinade

01 - 1.5 lbs beef cheeks, trimmed
02 - 2 tbsp vegetable oil
03 - 1 large white onion, diced
04 - 4 garlic cloves, minced
05 - 2 chipotle peppers in adobo sauce, chopped
06 - 1 tbsp tomato paste
07 - 1 tsp ground cumin
08 - 1 tsp smoked paprika
09 - 1 tsp dried oregano
10 - 1/2 tsp ground black pepper
11 - 1 tsp salt
12 - 2 cups beef broth
13 - 1/4 cup fresh lime juice
14 - 1 bay leaf

→ Tacos & Garnishes

15 - 12 small corn tortillas
16 - 1/2 cup fresh cilantro, chopped
17 - 1/2 cup white onion, finely diced
18 - 1 cup salsa verde
19 - 1 lime, cut into wedges

# How-To Steps:

01 - Pat beef cheeks completely dry with paper towels and season generously with salt and pepper on all sides.
02 - Heat vegetable oil in a Dutch oven over medium-high heat. Sear beef cheeks until deeply browned on all sides, approximately 3–4 minutes per side. Remove meat and set aside.
03 - Add diced onion to the same pot and sauté for 5 minutes until translucent. Add minced garlic and continue cooking for 1 minute until fragrant.
04 - Stir in chipotle peppers, tomato paste, cumin, smoked paprika, and oregano. Cook for 1–2 minutes, stirring constantly, until spices are fragrant and paste begins to darken.
05 - Return beef cheeks to the pot. Pour in beef broth, lime juice, and add bay leaf. Bring to a simmer, cover tightly, and reduce heat to low. Braise for 3–3.5 hours until meat is fork-tender and shreds easily.
06 - Transfer beef cheeks to a cutting board. Using two forks, shred meat, discarding any excess fat or connective tissue. Return shredded meat to the pot and toss with a few ladles of braising liquid to moisten.
07 - Heat corn tortillas in a dry skillet over medium heat for 15–20 seconds per side, or char directly over an open flame until pliable and lightly blistered.
08 - Fill warm tortillas with shredded beef. Top generously with diced white onion, fresh cilantro, salsa verde, and serve with lime wedges for squeezing.

# Helpful Tips:

01 -
  • The beef becomes impossibly tender after hours of slow braising, literally falling apart at the touch of a fork
  • Chipotle peppers add a smoky depth that makes these tacos taste like they came from a street vendor who has been perfecting the recipe for decades
02 -
  • Do not rush the braising time; beef cheeks need those full hours to break down the connective tissue properly
  • The meat is done when it offers zero resistance to a fork and pulls apart effortlessly
03 -
  • If the braising liquid reduces too much, add more broth; you want enough liquid to keep the meat moist during the long cooking time
  • Char the tortillas directly over a gas flame for that authentic taco stand taste and texture

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