Beef Cheek Tacos (Print Version)
Slow-braised beef cheeks in warm tortillas with fresh toppings and zesty salsa.
# What You'll 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 or your favorite salsa
19 - 1 lime, cut into wedges
# Steps:
01 - Pat beef cheeks dry with paper towels and season thoroughly 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 from pot and set aside.
03 - In the same pot, add diced onion and sauté for 5 minutes until translucent and softened. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in chopped chipotle peppers, tomato paste, ground cumin, smoked paprika, and dried oregano. Cook for 1–2 minutes, stirring constantly to toast the spices and release their flavors.
05 - Return seared beef cheeks to the pot. Pour in beef broth, fresh lime juice, and add bay leaf. Bring mixture to a simmer, then cover tightly and reduce heat to low.
06 - Braise covered for 3–3.5 hours, or until beef cheeks are fork-tender and easily shredded with minimal resistance.
07 - Remove beef cheeks from cooking liquid. Shred meat using two forks, discarding any excess fat or connective tissue. Moisten shredded beef with 2–3 spoonfuls of the braising liquid.
08 - Heat corn tortillas in a dry skillet over medium-high heat for 20–30 seconds per side, or warm directly over an open gas flame until pliable and lightly charred.
09 - Fill warm tortillas with shredded beef. Top generously with finely diced white onion, fresh cilantro, salsa verde, and serve with lime wedges for squeezing.
# Expert Tips:
01 -
- The beef cheeks transform into the most succulent, melt-in-your-mouth filling you've ever tasted, thanks to their natural marbling and hours of gentle braising.
- These tacos strike that perfect balance between rich, smoky meat and fresh, bright toppings that make street food so addictive.
02 -
- Don't rush the searing step—those browned bits are what give the final sauce its deep, complex flavor.
- The meat is done when it pulls apart with zero resistance, not when it seems merely tender.
03 -
- Ask your butcher to trim the excess fat from the beef cheeks while leaving enough for flavor during braising.
- If you can't find beef cheeks, short ribs make a respectable substitute, though they won't be quite as luxurious.