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RECIPE
11 INGREDIENTS 7 STEPS 2hr 45min

Smoked Beef Cheek Tacos

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!
Smoked Beef Cheek Tacos Recipe | SideChef
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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!
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.
http://howtobbqright.com/
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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.
http://howtobbqright.com/
2hr 45min
Total Time
$4.39
Cost Per Serving

Ingredients

Servings
12
US / METRIC
6 lb
Beef Cheeks , trimmed
1/4 cup
Grande Gringo Mexican Seasoning
2 Tbsp
Killer Hogs Hot BBQ Rub
1
Onion , thinly sliced
10 cloves
Garlic , peeled
3 cups
Beef Stock
1/4 cup
Mexican Style Hot Sauce

For the Tacos

1
Small White Onion , finely chopped
1 bunch
1/2 cup
Cotija Cheese , grated
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
430
FAT
12.9 g
PROTEIN
53.7 g
CARBS
22.4 g

Cooking Instructions

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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.

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Nutrition Per Serving
Calories
430
% Daily Value*
Fat
12.9 g
17%
Saturated Fat
5.1 g
26%
Trans Fat
0.5 g
--
Cholesterol
151.3 mg
50%
Carbohydrates
22.4 g
8%
Fiber
2.8 g
10%
Sugars
2.1 g
--
Protein
53.7 g
107%
Sodium
1215.6 mg
53%
Vitamin D
0.3 µg
2%
Calcium
106.6 mg
8%
Iron
5.6 mg
31%
Potassium
886.3 mg
19%
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