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!
Total Time
2hr 45min
0.0
0 Ratings
Author: How to BBQ Right
Servings:
12
Ingredients
•
6
lb
Beef Cheeks
, trimmed
•
4
Tbsp
Mexican Seasoning
•
2
Tbsp
Barbecue Rub
•
1
Onion
, thinly sliced
•
10
cloves
Garlic
, peeled
•
3
cups
Beef Stock
•
4
Tbsp
Mexican Style Hot Sauce
For the Tacos
•
12
Small Corn Tortillas
•
1
Small
White Onion
, finely chopped
•
1
bunch
Fresh Cilantro
, chopped
•
1/2
cup
Cotija Cheese
, grated
Cooking Instructions
1.
Prepare Drum smoker for indirect cooking at 275 degrees F (135 degrees C). Add Pecan wood chunks to hot coals for smoke flavor.
2.
Season Beef Cheeks (6 lb) with Mexican Seasoning (4 Tbsp) and Barbecue Rub (2 Tbsp).
3.
Place beef cheeks on pit and smoke for 2 hours.
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 (4 Tbsp).
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).
6.
Rest the beef cheeks for at least 30 minutes and shred by hand. Drizzle with liquid from pan for moisture as needed.
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.
Nutrition Per Serving
CALORIES
419
FAT
12.7 g
PROTEIN
53.3 g
CARBS
20.1 g
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