Description
Fall-apart tender beef cheeks simmered in a rich, spicy sauce. Perfect for tacos!
Ingredients
Units
Scale
- 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