Beef Cheek Tacos

Experience the allure of tradition with our Beef Cheek Tacos. Envision succulent, slow-braised beef cheeks, imbued with rich, savory flavors, encased in soft, warm tortillas. It’s more than just food; it’s a culinary journey, a tribute to the art of slow cooking wrapped in a tortilla. Gather, indulge, and let each bite of these beef cheek tacos elevate your meal from the ordinary to the extraordinary.

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COOK TIME
4 Hours
COOK TEMP
325°F (163°C)
HOLD TIME
1 – 4 Hours
HOLD TEMP
150°F (66°C)
CUISINE
Hispanic

EQUIPMENT

LCHR-1220-4 | This was prepared in an FWE Cook and Hold Oven

INSTRUCTIONS

Set LCHR with outlined cook settings
Season beef cheeks with your desired seasoning, and add the flavors and spices that you like.
Sear cheeks over high heat, aggressively to form a nice crust.
Remove the cheeks from heat and place in a 4” hotel pan.
Add mirepoix to the hot pan with ½ cup beer, deglaze, and sauté vegetables till they just start to brown.
Add remaining stock and beer bring to a rapid boil and turn off heat.
Cover beef cheeks with about 1 inch of liquid.
Add thyme sprigs and bay leaves and cover with tight fitting lid or foil wrap.
Load the pan into LCHR and begin the cook cycle.
Allow Beef Cheeks to hold for at least 1 Hour in the oven before serving.

INGREDIENTS

Beef Cheeks:

10 Pounds Beef Cheeks, Trimmed
Olive Oil
Butter
1- 2 Cup Diced Onion
1/2 – 3/4 Cup Diced Celery
1/2 – 3/4 Cup Diced Carrot
15 – 20 Sprigs Thyme (Fresh)
3 – 5 Fresh Bay Leaf
4 – 5 Cups Beef Stock
4 Cups Dark Mexican Beer
Fresh Garlic, Chili Powder, Cumin, Goya Sazon, Kosher Salt, Pepper (To Preference)