Beef cheeks take time. Four or five hours of braising, then a rest. Plan for that and everything else is simple. The marinade paste here is unusual: peanut butter, cocoa, espresso, cinnamon, dried chili. It sounds like too many things happening at once. It isn’t. The result is dark and deeply savory meat that shreds cleanly, with a sauce that needs nothing but a squeeze of lime and a handful of coriander. Two corn tortillas, a little filling, done. Better cold the next day, honestly.
How to Make Mexican Braised Beef Tacos
Marinate overnight
A few hours works in a pinch, but overnight marinating gives the spice paste more time to penetrate the meat. Cover the bowl tightly and refrigerate it. The next day’s braise will be noticeably more flavorful.
Low and slow in the braising liquid
Beef cheeks are tough and need gentle, sustained heat to break down. Keep the simmer low and check the liquid level every hour. Add a bit of stock if it reduces too much before the meat is tender. 
Mexican Braised Beef Tacos
- Total Time: 230 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Fall-apart tender beef cheeks simmered in a rich, spicy sauce. Perfect for tacos!
Ingredients
- 3 lbs (1 kg) beef cheeks
- 1 dried red chilli
- 4 garlic cloves
- 1 tsp unsweetened cocoa powder
- 1 1/2 tsps instant espresso powder
- 1/2 tsp cinnamon
- 2 tsps ground cumin
- 1 1/2 tbsps natural peanut butter
- 4 tbsps (60 ml) olive oil
- 1 1/2 tbsps honey
- 1 tsp salt
- 1 handful fresh coriander
- 1 cups (237 ml) beef stock
- 3 limes
Instructions
- Clean and trim the beef cheeks, cut them into large (2-inch) chunks, and place them in a container for marinating.
- Rehydrate the dried red chili in hot water until covered. Combine all remaining ingredients except beef stock and limes in a food processor; blend until a paste forms.
- Pour the paste over the beef cheeks, ensuring they are fully coated. Marinate in the refrigerator for several hours or overnight.
- Preheat oven to 284°F (140°C). Heat 2 tablespoons of olive oil in a heavy-bottomed casserole over medium heat. Brown the beef chunks on all sides.
- Use the stock to rinse any remaining marinade into the casserole; add lime juice.
- Braise for approximately 3½ hours, stirring once or twice. Add more stock if the liquid dries up.
- Once the cheeks are fall-apart tender, use two forks to shred the meat, mixing it with the sauce.
- Serve in fresh corn tortillas.
Notes
- For deeper flavor, use good quality dark chocolate instead of cocoa powder.
- To reduce the spice level, remove the seeds and membranes from the chili before rehydrating.
- Leftovers can be stored in the refrigerator for up to 5 days and are even better the next day!
- Prep Time: 20 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 10
- Sodium: 700
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 20
- Fiber: 5
- Protein: 40
- Cholesterol: 100
Frequently Asked Questions
Can I use a different cut of beef if I cannot find beef cheeks?
Chuck roast or short ribs work well. Both have enough connective tissue to break down during the long braise. Adjust cooking time; chuck may be ready about 30 minutes sooner.
What does the cocoa powder and espresso actually do in the marinade?
They add depth and a subtle bitterness that enhances the chili and cumin without making the dish taste like chocolate or coffee. Think of them as background flavors that make the meat taste richer.
Can I braise this in a slow cooker instead of the oven?
Yes. After searing the beef cheeks, transfer everything to a slow cooker. Cook on low for 8 to 10 hours or on high for 5 to 6 hours, until the meat shreds easily with a fork.
