Beef Cheek Tacos Recipes

KALBI-STYLE BRAISED BEEF CHEEK TACOS

Kalbi-Style Braised Beef Cheek Tacos image

Korean taco trucks seem to be all the rage these days. I wanted to find a way to recreate those savory sweet tacos at home.

Provided by hello angie

Categories World Cuisine Recipes Asian

Time 2h30m

Yield 4

Number Of Ingredients 11

Ingredients

1 ½ pounds beef cheeks
¼ onion, sliced
2 cloves garlic, chopped
1 (10.75 ounce) can low-sodium chicken broth
¼ cup soy sauce
2 green onions, cut into 2-inch pieces
2 tablespoons white sugar
1 teaspoon sesame oil
2 teaspoons toasted sesame seeds
½ cup kimchi, or to taste
8 (6 inch) flour tortillas

Steps:

Heat a large pot over medium-high heat. Cook beef cheeks until browned on both sides, about 5 minutes. Stir in onion and garlic; cook and stir until onion begins to soften, about 5 minutes.
Stir chicken broth, soy sauce, green onions, sugar, and sesame oil into the pot. Bring to a boil. Reduce heat to low; simmer until beef cheeks are tender, about 2 hours.
Remove beef cheeks from the pot using a slotted spoon; cut into bite-size pieces. Arrange beef on a dish and sprinkle with sesame seeds.
Place a scoop of beef and some kimchi over each tortilla.

Nutrition Facts : Calories 720.5 calories, Carbohydrate 43.4 g, Cholesterol 121.3 mg, Fat 44.6 g, Fiber 2.7 g, Protein 35.2 g, SaturatedFat 16.5 g, Sodium 1583 mg, Sugar 8.7 g

BEEF CHEEK TACOS

Beef Cheek Tacos image

Cabeza-or beef cheek-tacos are some of the best things this planet has to offer as food. I ate so many of these and other tacos growing up in both L.A. and Orange County that it became part of me and, in a way, prepared me to cook my own tacos. Splash some salsa verde on there, and that's it: SoCal, and especially L.A., on a plate.

Provided by Roy Choi

Yield Makes 8 to 10 tacos

Number Of Ingredients 25

Ingredients

2 tablespoons kosher salt
Juice of 1/2 lemon
Juice of 1/2 orange
Juice of 1 lime
1/2 cup sugar
3 garlic cloves, peeled and smashed
1/2 cup red wine vinegar
1/2 cup whole dried chiles de árbol
1 1/2 whole dried guajillo chiles
1 cup roughly chopped fresh cilantro
2 quarts water
1 pound beef cheeks, cleaned (ask your butcher to do this for you)
1 1/2 tomatillos, charred
1 1/2 cups roughly chopped fresh cilantro
1 1/2 serrano chiles, with seeds
1 1/2 jalapeños peppers with seeds, charred
Juice of 1 lime
2 1/2 garlic cloves, peeled
1/2 cup roughly chopped scallions, charred
1/2 cup natural rice vinegar (not seasoned)
1/4 cup vegetable oil
8 to 10 corn tortillas
Salt and freshly ground black pepper to taste
Chopped white onion
Chopped cilantro

Steps:

In a large pot, combine all the brine ingredients. Bring the brine to a boil, then remove from the heat and let it cool. Add the beef cheeks to the cooled brine (if you add the meat to the hot brine, the meat will cook instead of marinate). Place the pot in your fridge and marinate the beef cheeks, uncovered, in the brine overnight.
The next morning, set the beef cheeks (still in the brine) over high heat and bring to a boil, then reduce the heat to a simmer and cook, uncovered, until the beef cheeks are tender, about 1 hour.
Remove the beef cheeks from the pot, discarding the brine, and let them cool. Once the cheeks have cooled, roughly chop them into small pieces.
Combine all of the ingredients for the salsa in a blender or food processor and puree.
Heat the oil on a griddle or in a skillet and cook the tortillas over medium heat for 30 seconds to crisp up, then flip. Remove the tortillas and add the beef cheeks to the griddle or skillet, cooking for about 2 minutes, until the meat is caramelized. Season with salt and pepper.
To bring everything together, stack 2 tortillas on a plate and top with beef cheeks. Spoon salsa all over the beef. Garnish with onions and cilantro.
Eat many.

BEEF CHEEK TACOS

Beef Cheek Tacos image

Provided by Food Network

Categories main-dish

Time 3h10m

Yield 6 servings

Number Of Ingredients 16

Ingredients

8 ounces tomatillos, husks removed and discarded
4 ounces red tomatoes
3 cloves garlic
1/4 cup vegetable oil
6 chiles de arbol, stemmed
1 tablespoon white wine vinegar
1 teaspoon kosher salt, or more as needed
2 pounds beef cheeks, large sinew pieces removed
2 ounces guajillo chiles
1 tablespoon dried Mexican oregano
5 cloves garlic
1 bay leaf
1/2 white onion, cut into 2 pieces
Kosher salt
Eighteen to twenty-four 4 1/2-inch taqueria-style corn tortillas
3 cups vegetable oil, for frying

Steps:

For the arbol salsa: Preheat the broiler to high.
Place the tomatillos, tomatoes and garlic on a sheet pan and drizzle with the oil. Toss to combine, then place under the broiler and broil, turning occasionally, until the tomatillos and tomatoes are slightly blackened, about 10 minutes.
Transfer to a medium saucepan with 1/2 cup water and turn the heat on to medium. Bring to a boil, then add the chiles de arbol, vinegar and salt. Turn to medium-low, then cover and cook for 20 minutes. Place in a blender and blend to smooth, then taste and adjust salt as needed. Reserve in a bowl.
For the beef cheeks: Place the beef cheeks, guajillo chiles, oregano, garlic, bay leaf, white onion, 1 tablespoon salt and 2 cups water in a stovetop pressure cooker. Seal the lid and bring up to high pressure. Reduce to medium pressure and cook for 45 minutes. Carefully remove the pressure cooker from the heat, then allow the pressure to subside and carefully remove the beef cheeks to a cutting board. Discard the aromatic ingredients. Cut the beef cheeks into small pieces. Taste and adjust seasoning with salt.
To build the tacos: Heat a griddle or 14-inch cast-iron pan over medium-high heat. Working 3 at a time, place 3 tortillas on the griddle and heat until pliable, 1 minute on each side. Transfer to a cutting board and put 2 tablespoons chopped beef cheeks in the center of each tortilla. Fold over and secure with a toothpick by threading through to close the tortilla. Repeat until you have formed 18 little tacos. (You may have extra tortillas; these are backup for the ones that might tear.)
Place the vegetable oil in a medium pot and bring up to 350 degrees F. Line a sheet tray with paper towels.
Add the formed tacos, 3 to 5 at a time, and fry, flipping halfway with tongs, until golden brown and crispy, 2 to 3 minutes. Remove to the paper towels to drain and continue cooking the remaining tacos. Place the tacos on a platter with the bowl of salsa.

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