RECIPE

11 INGREDIENTS•7 STEPS•2HR 45MIN

Smoked Beef Cheek Tacos

Name: Smoked Beef Cheek Tacos
Total time: 9900 s
Yield: 12
Cuisine: Mexican
Ingredients: 6 pound Beef Cheek; 1/4 cup Grande Gringo Mexican Seasoning; 2 tablespoon Killer Hogs Hot BBQ Rub; 1 Onion; 10 clove Garlic; 3 cup Beef Stock; 1/4 cup Mexican Style Hot Sauce; 12 Small Corn Tortilla; 1 White Onion; 1 bunch Fresh Cilantro; 1/2 cup Cotija Cheese

124 Saved

Overview Directions Video Comments

Love This Recipe?

124 Saved

SAVE RECIPE

How to BBQ Right

Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.

GO TO BLOG

The beef cheek is incredibly tender and full of flavor. It’s marbled with fat and has a richness like no other cut of beef. This awesome creation as a traditional Mexican breakfast delicacy and it did not disappoint!

2HR 45MIN

Total Cooking Time

11

Ingredients

How to BBQ Right

Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.

GO TO BLOG

Ingredients

US / METRIC

Servings:

Serves 12

6 lb

Beef Cheeks , trimmed

1/4 cup

Grande Gringo Mexican Seasoning

2 Tbsp

Killer Hogs Hot BBQ Rub

Onion , thinly sliced

10 cloves

Garlic , peeled

3 cups

Beef Stock

1/4 cup

Mexican Style Hot Sauce

For the Tacos

Small Corn Tortillas

Small White Onion , finely chopped

1 bunch

Fresh Cilantro , chopped

1/2 cup

Cotija Cheese , grated

ADD TO MY SHOPPING LIST

Directions

HIDE IMAGES

Step 1

Prepare Drum smoker for indirect cooking at 275 degrees F (135 degrees C). Add Pecan wood chunks to hot coals for smoke flavor.

Step 2

Season Beef Cheeks (6 lb) with Grande Gringo Mexican Seasoning (1/4 cup) and Killer Hogs Hot BBQ Rub (2 Tbsp) .

Step 3

Place Beef Cheeks on pit and smoke for 2 hours.

Step 4

Remove beef cheeks from out and place in aluminum pan. Add Onion (1) , Garlic (10 cloves) , Beef Stock (3 cups) and Mexican Style Hot Sauce (1/4 cup) .

Step 5

Insert wired probe thermometer into one of beef cheeks; cover pan with aluminum foil; return to pit until internal temperature reaches 210 degrees F (98 degrees C).

Step 6

Rest the beef cheeks for at least 30 minutes and shred by hand. Drizzle with liquid from pan for moisture as needed.

Step 7

To build tacos: warm Small Corn Tortillas (12) on grill or stove top. Place shredded beef cheek on tortilla and top with White Onion (1) , Fresh Cilantro (1 bunch) and Cotija Cheese (1/2 cup) . Dress with a drizzle of braising liquid and serve.

SAVE RECIPE

Watch Full Video

Share Your Comments

Tap to Rate: