Barbacoa Beef Cheek Tacos

By LeeBoruchow

This is the real barbacoa - made from beef cheek. I am not sure how traditional the entire recipe is, but it is hands down the best taco I have ever had.

Ingredients

• Pickled Onions:
• 1 red onion
• 1 tbsp salt
• 2 tbsp sugar
• 1/4 a beet
• 1 handful cilantro
• 1 part water
• 2 parts cider vinegar
• Barbacoa Beef Cheeks:
• 2 1/2 lbs beef cheeks
• 4 cloves garlic
• 1 tablespoon natural peanut butter
• 1 ancho chili
• 1 tsp instant espresso
• 2 tbsp olive oil, plus 2 tbsp
• 1 tbsp honey
• 2 tsp ground cumin
• 1 tsp smoked sweet paprika
• 1 handful fresh cilantro
• 1 tsp salt, plus more to taste
• 1 cup beef or veal stock
• 3 limes
• 1 avocado
• corn tortillas
• fresh cilantro

Details

Servings 4

Preparation

Step 1

Slice the onions very thinly and put them in a microwaveable container. Add the beet, cilantro, salt and sugar. Cover everything with 1 part water to 2 parts vinegar. Microwave for 1 minute, stir, and microwave for another minute. Cool, then refridgerate overnight.

Clean and trim the cheeks. Put them in a container that you can marinate them in.

Remove the stem and seeds from the ancho, cut it up into chunks and rehydrate in a small amount of hot water. Peel and chop the garlic. Put everything from the garlic to the salt in the food processor (including the water from the chili) and blend into a paste. Toss the paste with the cheeks and marinate overnight.

When it is time to cook, heat 2 tbsp olive oil in a large pressure cooker oven. Brown the cheeks on both sides. Use the broth to rinse the rest of the marinade into the pot, then squeeze the juice of 3 limes in.

Seal the pressure cooker and cook on high pressure for 1 hour. De-pressurize normally.

Remove the meat and shred with 2 forks. Return meat to the liquid and reduce if needed.

To serve - heat tortillas. Fill with barbacoa, a slice of avocado, some of pickled onions and fresh cilantro. Serve with lime wedges.