Barbacoa Beef Cheek Tacos

By • January 19, 2010 • 66 Comments


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Author Notes: I couldn't face a whole cow head ... so I made this with cheeks. The marinade turns into a thick, rich almost mole-like sauce ... delicious!aargersi

Food52 Review: When we asked for “nose to tail” recipes, we didn’t expect to see many universal crowd-pleasers, but aargersi’s tacos are just that. The beef cheeks, marbled and melting after over three hours in the oven, absorb the various marinade components (spices, coffee, chili, peanut butter) and sing with freshness of the lime juice in which they’re braised. Add a warm corn tortilla, some addictive pink pickled onions, a slab of avocado and a fistful of cilantro leaves, and you’ve got a taco fit for the toughest critic. Make sure to save any leftover onions! – A&MA&M

Serves 6-8 (depends how many tacos each person can eat!)

Pickled Onions

  • 1 red onion
  • 1 tablespoon salt
  • 2 tablespoons sugar
  • 1/4 a beet
  • 1 handful cilantro
  • 1 part water
  • 2 parts cider vinegar
  1. Slice the onions very thinly and put them in a microwaveable container. Add the beet, cilantro, salt and sugar. Cover everything with 1 part water to 2 parts vingar.
  2. microwave for 1 minute, stir, and microwave for another minute. Cool, then refridgerate overnight. The beet will turn it a really pretty hot pink color.

Barbacoa Beef Cheeks

  • 2 1/2 pounds beef cheeks
  • 4 cloves garlic
  • 1 tablespoon natural peanut butter
  • 1 ancho chili
  • 1 teaspoon instant espresso
  • 2 tablespoons olive oil (plus 2 more for cooking)
  • 1 tablespoon honey
  • 2 teaspoons cumin
  • 1 teaspoon smoked sweet paprika
  • 1 handful fresh cilantro
  • 1 teaspoon salt
  • 1 cup chicken broth (you can use beef too, I just had chicken on hand)
  • 3 limes
  • 1 avocado
  • corn tortillas
  • fresh cilantro
  1. Clean and trim the cheeks. Put them in a container that you can marinate them in.
  2. Remove the stem and seeds from the ancho, cut it up into chunks and rehydrate in a little water (I stick it in a ramekin and microwave for 30 seconds)
  3. Peel and chop the garlic. Put everything from the garlic to the salt in the food processor (including the water from the chili) and blend into a paste. Toss the paste with the cheeks and marinate for several hours or better yet over night.
  4. When it is time to cook, heat the oven to 275, and heat 2 tbs olive oil in a dutch oven. Brown the cheeks on both sides. Use the broth to rinse the rest of the marinade into the dutch oven, then squeeze the juice of 3 limes in.
  5. Bake at 275 for 3 1/2 hours - turn the cheeks over once or twice while they cook and if the liquid dries up add a bit more broth
  6. When the cheeks are fall-apart tender, take the pan out of the oven. Using 2 forks, pull the meat apart in the pan so that it mixes in with all of that fatty juicy goodness.
  7. To serve - heat 2 tortillas (I like to double wrap the taco as they are juicy). Fill with barbacoa, a slice of avocado, some of pickled onions and fresh cilantro. Serve and enjoy!!!

Tags: mild, rich

Comments (66) Questions (0)

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over 1 year ago jaxstar84

Have got this in the fridge marinating and it smells awesome!! I cant wait till I can cook it tomorrow!

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over 1 year ago coffeefoodwritergirl

It's so great to see this recipe active again! It looks so yummy!

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over 1 year ago savorthis

These look great. No wonder so many people are saving it! If I can get to the mexican market this weekend I am all over it.

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over 1 year ago aargersi

Abbie is a trusted source on General Cooking.

Oh I hope you do! And that you enjoy them! Maybe I should make them too, in solidarity ...

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almost 2 years ago dchu

Amazing!!! Thanks for the recipe! I used 1.5 lb beef cheek and 1 lb beef tendon since that's what I had in the freezer, and the tendon gave the sauce a wonderful silky texture. It's absolutely true that the onions are key--I'm pickling 2 onions next time since there just weren't enough to go around!

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about 2 years ago Airi @ TastynChic

These were good. didn't have time to marinate and slow-cook for a few hours but just made them last minute after work and they still didn't disappoint. Thanks for this great recipe. Will be back soon to enjoy again :)

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about 2 years ago lschrive

These are wonderful! I almost didn't make the pickled onions, but am so glad I did. The bright acidic bite was needed against the full fattiness of the beef. Wonderful meal - thank you!

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about 2 years ago aargersi

Abbie is a trusted source on General Cooking.

I am so glad you enjoyed them! Yes - the onions are key :-)

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over 2 years ago TOfoodie

We made this with 2 lbs of brisket and popped it in the slow cooker for 10 hours overnight (and another 1 without the lid). Delicious! Thanks!

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about 2 years ago TOfoodie

Trying it again this weekend with beef cheeks and I have to say, it's even better!

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over 2 years ago Timnaustin

I can attest from personal experience that Aargers' beef cheek tacos are absolutely delicious. I hope she will give me another chance to review them. (c; I may try to make them myself. Her Cochinita Pibil is awesome as well. Of course the pink onions go well on both items, or on their own for that matter.

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over 2 years ago Timnaustin

I can attest from personal experience that Aargers' beef cheek tacos are absolutely delicious. I hope she will give me another chance to review them. (c; I may try to make them myself. Her Cochinita Pibil is awesome as well. Of course the pink onions go well on both items, or on their own for that matter.

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almost 3 years ago Poufoulet

Beef cheeks are available at Costco Business Center in San Diego (not the regular retail stores, though). At $2.35 a lb, they are a steal!

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over 3 years ago lloreen

I made this with beef chuck and it was delicious - tender and full of flavor! Thanks for the great recipe.

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over 3 years ago LobsterBrieAvocadoBreath

Just sensational--don't let the overnight marinade keep you from making this! I was looking for something fun and different to make (easy is always good too!!!) for my 14 yo and me...so I went to the best recipe section and my kid was all over this Barbacoa. Issues? Not so much: It was late in the day, and store didn't carry beef cheeks (I was sort of okay with that - Mr. awesomeness-beef-man-behind-the-meat-counter Dave recommended: prime rib (REALLY 'spensive, Lucy! And also said could use Chuck. Got the chuck...). Forgot the buy ancho chile...So anyway used two limes, poblano paste instead of the anchos----and just cooked it all up without all the marinating...three hours, low heat. Son made homemade flour tortillas. The pickled beets and onions, beyond just being beautiful...were so simple and tasty...so many fabulous app. ideas to use this prettiness for ....What a great find....

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almost 4 years ago monkeymom

This recipe is amazing! It was an opportunity for me to go to a local carniceria. They also had great oxtail too so we literally had a head to tail week of eats! The beef cheeks had great flavor and I liked the differences in texture. And the onions...man, awesome. Love your recipes!

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almost 4 years ago Shoshanadh

I would like to try this with a whole 6lb brisket that I got at the farmers mkt. The farmer told me that since it's bison, I should cook it "low and slow," at 185F overnight. Do you think it will still work?

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almost 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Absolutely - bison is a lot lower fat though so I think it might be a good idea to up the oil a bit to compensate ... and you'll need more marinade since it's 6 lbs ... make a lot of the onions!!!

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almost 4 years ago fulphilling

Props to you aargersi, this recipe was the shit!!! made it for the wife and a couple of friends. had some drinks and what not, man, we enjoyed these tacos thoroughly! the onions are all gone, still have more meat though, any leftovers suggestions? BTW- I tossed in some heel meat that we happened to have in the freezer. TRUE nose to tail tacos!

pce!

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almost 4 years ago aargersi

Abbie is a trusted source on General Cooking.

I am so glad you liked them! Leftovers - enchiladas maybe? Or just with refried beans and salsa, maybe some jalapenos? Awesome deal on the heels, I have never cooked them (or even seen them for that matter :-) I have some cheeks in the freezer, perhaps this will be a taco weekend ...

Claire

almost 3 years ago midnitechef

Leftover Barbacoa breakfast tacos: over moderate heat, sprinkle some babacoa in your pan, render remaining fat, add scrambled eggs and green onion. You can add other stuff to the pan before the eggs, whatever you like really. Mushrooms would work well.

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about 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I made these recently using short ribs instead of beef cheeks -- again, delicious! Thought people might want to know there's an alternative if they can't get the cheeks.

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almost 4 years ago aargersi

Abbie is a trusted source on General Cooking.

That is a great idea!! Funny because cheeks are everywhere down here ...

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about 4 years ago bobbity

I'm making this dish tonight :-) The beef cheeks have been marinating since yesterday afternoon and the onions are looking pink and awesome!

Can't wait :->

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about 4 years ago morisseau

I love beef cheeks, but to me this is not a good recipe. I'd pass.

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about 4 years ago marynn

Cheeks! It's what's for dinner!

Two quick questions: 1.) Did you cover the cheeks during the braise? 2.) Did you use plain white vinegar or cider vinegar for the onion? (I used apple cider vinegar and my sneak onion bite this AM tasted oddly effervescent...)

The marinade alone is a keeper. Bet you could do this with ox tail. Many thanks.

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about 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Hi there! Answers! 1) not completely, but I flipped during the process 2) apple cider vinegar - effervescent is a new one! an oxtail would be great!!!!

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about 4 years ago JKohler

Substituted brisket and it was great. Onions were yummy too. Leftovers will make for a nice salad tomorrow.

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about 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Oh great idea! Next time I can't find cheeks I will consider brisket instead ... yeah onions in salad, on nachos, you name it ...