Beef Cheek Tacos (Print Version)

Slow-braised beef cheeks in warm corn tortillas topped with fresh garnishes and zesty salsa.

# What You Need:

→ Beef & Marinade

01 - 1.5 lbs beef cheeks, trimmed
02 - 2 tbsp vegetable oil
03 - 1 large white onion, diced
04 - 4 garlic cloves, minced
05 - 2 chipotle peppers in adobo sauce, chopped
06 - 1 tbsp tomato paste
07 - 1 tsp ground cumin
08 - 1 tsp smoked paprika
09 - 1 tsp dried oregano
10 - 1/2 tsp ground black pepper
11 - 1 tsp salt
12 - 2 cups beef broth
13 - 1/4 cup fresh lime juice
14 - 1 bay leaf

→ Tacos & Garnishes

15 - 12 small corn tortillas
16 - 1/2 cup fresh cilantro, chopped
17 - 1/2 cup white onion, finely diced
18 - 1 cup salsa verde or your favorite salsa
19 - 1 lime, cut into wedges

# Directions:

01 - Pat beef cheeks dry with paper towels and season generously with salt and black pepper on all sides.
02 - Heat vegetable oil in a Dutch oven over medium-high heat. Sear the beef cheeks until browned on all sides, about 3–4 minutes per side. Remove meat and set aside on a plate.
03 - In the same pot, add diced onion and sauté for 5 minutes until translucent and softened. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in chopped chipotle peppers, tomato paste, ground cumin, smoked paprika, and dried oregano. Cook for 1–2 minutes until spices are fragrant and well combined.
05 - Return beef cheeks to the pot. Pour in beef broth, fresh lime juice, and add bay leaf. Bring to a simmer, then cover with a tight-fitting lid and reduce heat to low.
06 - Braise for 3–3.5 hours, checking occasionally to ensure liquid remains at a gentle simmer. Cook until beef cheeks are fork-tender and easily shredded.
07 - Remove beef cheeks from the pot and transfer to a cutting board. Shred meat using two forks, discarding any excess fat or connective tissue. Return shredded meat to the pot and moisten with a few spoonfuls of braising liquid.
08 - Heat corn tortillas in a dry skillet over medium heat for 30 seconds per side, or warm directly over an open gas flame until pliable and lightly charred.
09 - Fill warm tortillas with shredded beef. Top with finely diced white onion, chopped fresh cilantro, salsa verde, and a squeeze of fresh lime juice. Serve immediately.

# Expert Tips:

01 -
  • The meat transforms into something incredibly tender, practically melting on your tongue in a way that other cuts just cant achieve
  • That chipotle heat builds slowly, mingling with the bright lime and fresh toppings until every bite feels balanced and alive
02 -
  • Beef cheeks need that long slow cook time—theres no shortcut to transforming this tough cut into something extraordinary
  • Letting the meat rest in the braising liquid for even 30 minutes after cooking makes it more succulent
03 -
  • If the braising liquid seems too thin at the end, remove the beef and reduce the sauce on the stove until it coats a spoon
  • Pickled red onions add a bright crunch that cuts through the rich meat beautifully

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