Barbacoa Beef Cheek Tacos

My Unexpected Culinary Adventure: Barbacoa Beef Cheek Tacos

As a busy professional woman, juggling a demanding career and a vibrant social life, finding time for elaborate cooking can sometimes feel like a Herculean task. Weekends often fly by in a blur of errands and catching up with friends, leaving little time for the culinary creativity I crave. Yet, the call of the kitchen, the satisfaction of creating something delicious from scratch, remains a potent allure. It’s in these moments of culinary exploration that I find a balance, a delicious counterpoint to the stresses of my everyday life. This weekend, that culinary escape led me to an unexpected adventure: Barbacoa Beef Cheek Tacos.

I’ve always been drawn to bold flavors and unconventional pairings. While I appreciate the elegance of a perfectly executed French dish, my heart truly beats for the vibrant, often unexpected, flavors of Mexican cuisine. The idea of barbacoa had intrigued me for a while – the tender, slow-cooked meat, the rich, complex flavors – it sounded utterly irresistible. However, the thought of tackling a whole cow head seemed slightly daunting, even for a seasoned foodie like myself. So, I opted for a more manageable, yet equally delicious, approach: beef cheeks.

The process itself was a journey of discovery. The initial marinade, a vibrant blend of spices and aromatics, transformed the humble beef cheeks into something truly special. The slow cooking in the oven, the tender meat falling apart at the mere touch of a fork, it was all a testament to the magic of time and patience in the kitchen. The resulting barbacoa, with its rich, almost mole-like sauce, was a symphony of flavors – savory, slightly sweet, with a hint of smoky heat. The pickled onions, a bright counterpoint to the richness of the meat, added a delightful crunch and tang. The fresh cilantro provided a refreshing herbaceous note, while the creamy avocado offered a touch of richness and indulgence.

These tacos weren’t just a meal; they were an experience. They were a reminder that even the simplest ingredients, when combined with creativity and a touch of passion, can result in something truly extraordinary. They were a testament to the power of good food to bring joy, to connect us to something deeper than ourselves. And in those moments, surrounded by the aroma of slow-cooked meat and the satisfying crunch of a perfectly constructed taco, I found a sense of peace and contentment that only the kitchen can offer. It’s a reminder that even amidst the whirlwind of life, there’s always time to savor the simple pleasures, the delicious rewards of a culinary adventure. The Barbacoa Beef Cheek Tacos weren't just a meal; they were a mini-vacation for my soul.

The beauty of this recipe lies in its adaptability. Feel free to experiment with the marinade, adding your own personal touch and flair. Perhaps a touch of chipotle for extra heat, or a sprinkle of oregano for a more herbaceous profile. The possibilities are endless. The important thing is to embrace the journey, to find joy in the process of creating something delicious from scratch. So, my friends, I encourage you to venture into your own culinary adventures, to embrace the unexpected and discover the magic that awaits you in your own kitchen.

Ingredients you'll need:

• 2 1/2 pounds beef cheeks
• 1 ancho chili
• 4 cloves garlic
• 1 red onion
• 1/4 beet
• 1 handful cilantro
• 1 avocado
• corn tortillas
• 2 tablespoons olive oil
• 1 cup chicken broth
• and more!

Remember, cooking should be a joyous experience, a creative outlet, not a chore. So put on some music, pour yourself a glass of wine, and let your culinary imagination run wild.

Step-by-step

• Slice the onions very thinly and put them in a microwaveable container.
• Add the beet, cilantro, salt and sugar.
• Cover everything with 1 part water to 2 parts vinegar.
• Microwave for 1 minute, stir, and microwave for another minute.
• Cool, then refrigerate overnight. The beet will turn it a really pretty hot pink color.
• Clean and trim the cheeks.
• Put them in a container that you can marinate them in.
• Remove the stem and seeds from the ancho, cut it up into chunks and rehydrate in a little water (I stick it in a ramekin and microwave for 30 seconds)
• Peel and chop the garlic.
• Put everything from the garlic to the salt in the food processor (including the water from the chili) and blend into a paste.
• Toss the paste with the cheeks and marinate for several hours or better yet overnight.
• When it is time to cook, heat the oven to 275, and heat 2 tbs olive oil in a dutch oven.
• Brown the cheeks on both sides.
• Use the broth to rinse the rest of the marinade into the dutch oven, then squeeze the juice of 3 limes in.
• Bake at 275 for 3 1/2 hours - turn the cheeks over once or twice while they cook and if the liquid dries up add a bit more broth
• When the cheeks are fall-apart tender, take the pan out of the oven.
• Using 2 forks, pull the meat apart in the pan so that it mixes in with all of that fatty juicy goodness.
• To serve - heat 2 tortillas (I like to double wrap the taco as they are juicy).
• Fill with barbacoa, a slice of avocado, some of pickled onions and fresh cilantro.
• Serve and enjoy!!!