Beef Cheek Tacos (Printable)

Slow-cooked beef cheeks in warm tortillas with fresh toppings and zesty salsa.

# Ingredient List:

→ 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 pepper on all sides.
02 - Heat vegetable oil in a Dutch oven over medium-high heat. Sear the beef cheeks until deeply browned on all sides, approximately 3–4 minutes per side. Remove meat from pot and set aside.
03 - Add diced onion to the same pot and sauté for 5 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in chipotle peppers, tomato paste, cumin, smoked paprika, and oregano. Cook for 1–2 minutes, stirring constantly, until spices are fragrant and paste darkens slightly.
05 - Return seared beef cheeks to the pot. Pour in beef broth, lime juice, and add bay leaf. Bring mixture to a simmer, then cover tightly with lid and reduce heat to low.
06 - Braise covered for 3 to 3.5 hours, checking occasionally to ensure liquid maintains a gentle simmer. Meat is done when it yields easily to a fork and shreds without resistance.
07 - Transfer beef cheeks to a cutting board. Using two forks, shred the meat, discarding any large pieces of excess fat. Return shredded meat to the pot and toss with a few spoonfuls of braising liquid to moisten.
08 - Heat corn tortillas in a dry skillet over medium heat for 30 seconds per side until warm and pliable, or char briefly over an open gas flame. Keep warm wrapped in a clean kitchen towel.
09 - Fill warm tortillas with shredded beef. Top generously with finely diced white onion, chopped cilantro, and salsa. Serve immediately with lime wedges for squeezing.

# Expert Tips:

01 -
  • The braising liquid becomes an incredible sauce that you will want to spoon over everything
  • These tacos taste like you spent all day cooking, but the hands-on time is surprisingly minimal
  • Beef cheeks are an affordable cut that delivers restaurant-quality results every single time
02 -
  • If the braising liquid reduces too much during cooking, add more broth or water to keep the meat partially submerged
  • Letting the meat rest in the braising liquid for at least 30 minutes after cooking makes it even more tender and flavorful
  • Beef cheeks can be made up to 3 days ahead and actually taste better after the flavors have melded overnight
03 -
  • Marinate the seasoned beef cheeks in the lime juice and spices for an hour in the refrigerator before cooking for even deeper flavor penetration
  • Save any leftover braising liquid, freeze it in ice cube trays, and use it to add incredible depth to future soups or stews
  • If you can not find beef cheeks, beef short ribs are a reasonable substitute, though you may need to adjust the cooking time slightly

Return