Mexican Beef Cheek Recipes

How to make Beef Cheek Tacos Tacos de Barbacoa de …

WEBMar 17, 2016 · Process with a cup of the cooking water until you have a smooth paste. Next, remove the excess fat from the meat and cut into 2 …

Rating: 4.8/5(17)
1. Place the peppers in a medium-sized saucepan and cover with water. Cook over medium heat for 15 minutes or until they have softened.
2. Once the peppers are soft, place in a blender with the garlic, oregano, and cumin. Process with a cup of the cooking water until you have a smooth paste.
3. Next, remove the excess fat from the meat and cut into 2 or three pieces, and place in a pot with the onion and the bay leaves. Pour the sauce using a sieve and add 3 1/3 cups of water.
4. Cook for 2 ½ hours or until meat is tender and easy to shred. If you cook it in a slow cooker, cook for 6 hours in the slow setting, or in a pressure cooker for 50 minutes. Once the meat is cooked, remove from pot and shred using two forks. Place meat back in the pot, and season the delicious broth with salt and pepper.

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Slow Cooked Mexican Pulled Beef Cheeks (Dutch Oven)

WEBSep 18, 2022 · Preheat the oven to 150 degrees Celcius. In a cast iron casserole on the stove top, pop in the olive oil and heat up the pan on a low-medium heat. Brown the …

Rating: 5/5(1)

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Barbacoa Recipe Mexican Shredded Beef No Spoon …

WEBFeb 25, 2022 · Stir in the adobo sauce, stock, picante sauce and bay leaf. Add the seared beef to the pot. Cover + cook: Bring the barbacoa sauce …

1. Combine seasoning blend: In a small bowl, combine all the ingredients for the spice blend – paprika, cumin, oregano, chili powder, onion powder, garlic powder and coriander. Add 1 ¼ teaspoon of salt and ½ teaspoon of black pepper. Stir well to combine.
2. Season beef: Place the pieces of beef on a clean work surface. Sprinkle 2 tablespoons of the seasoning blend all over the beef. Use your hands to rub the spices into the beef.
3. Sear beef: Heat 1 ½ tablespoons of oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Add the meat (in batches if necessary) and sear until well browned on all sides, about 8 minutes total. (If browning meat in batches, add more oil as needed.) Remove to a plate.
4. Sauté vegetables: Reduce the heat under the now empty pot to medium and add the remaining ½ tablespoon of oil. Add the onions and season with a pinch of pepper and a generous pinch of salt. Sauté, stirring occasionally, until softened, about 3 minutes. Add the garlic and remaining seasoning blend. Cook, stirring constantly until fragrant, about 30 seconds. Add the tomato paste and chopped chipotles. Cook, stirring constantly, until paste is caramelized, about 1-2 minutes.

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Beef Cheek Barbacoa Norteña Texas Recipe Workbook

WEBJun 9, 2021 · Lay out two large sheets of tin foil in a large pan or bowl (the bowl helps keep the liquids from spilling out while you wrap the beef). …

1. Thoroughly mix the salt, cumin, black pepper, oregano, and chili powder in a bowl. Set aside.
2. Lay out two large sheets of tin foil in a large pan or bowl (the bowl helps keep the liquids from spilling out while you wrap the beef). Use enough foil to completely wrap and seal the meat (I make an '+' pattern out of two large sheets).
3. Rub the seasoning mixture into the meat, along with the minced garlic. Add the beef broth in the center of the tin foil (this is where placing the foil in a large bowl or pan helps). Place meat on top of the broth, surround with the onions and add the two bay leaves on top. Wrap tightly and place in the refrigerator overnight. Make sure that your foil pack is water-tight. You don't want any liquids to escape. It helps to roll the top first, then flatten out the sides and roll them up.
4. The next morning, place the wrapped beef cheeks in your slow cooker and pour water in to about 1 inch from the top of the crock pot. Cover, turn on low, and let cook for at least 10 hours.

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