Smoked Beef Cheek Tacos
Beef cheeks are an exceptionally marbled cut with high collagen content that develops an almost buttery consistency during long cooking. The Mexican-inspired seasoning with chili and cumin makes this recipe the perfect taco filling with a Texas smoke character. Long smoking followed by a braising step is the secret to this preparation.
Ingredients(for 1 kg)
Instructions
Preparation & Marinating
2-4 hoursRemove silver skin and tendons. Mix all dry ingredients with orange juice to form a paste and rub the cheeks all over. Marinate covered in the refrigerator for at least 2 hours.
Smoking
3-4 hoursRegulate smoker with mesquite and cherry wood to 120-135 °C. Place cheeks directly on the grate and smoke for 3-4 hours until a dark bark has formed and the internal temperature reaches 70 °C.
Braising
2-3 hoursPlace cheeks in an aluminum pan and add beef broth. Cover with aluminum foil and cook at 135 °C in the smoker or oven to an internal temperature of 93-96 °C.
Pulling & Serving
15 min.Remove cheeks from the liquid and shred into pieces with two forks. Reduce braising liquid by half over high heat and drizzle over as a sauce. Serve in warm corn tortillas with onions and cilantro.
Pro Tip
Pre-order beef cheeks from the butcher as they are not typically available at supermarkets. Remove silver skin and coarser tendons before cooking but definitely leave the intramuscular fat.
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