That’s a mouth full! If you are like me and always looking for something new to try on the grill, look no further. Barbecue season is technically 24/7/365, but in Texas we all know there’s a short span of time we like to call Spring and if you blink it’s gone. So, while you are still gung-ho on outdoor cooking without sweating, beef cheek tacos are where it’s at! Beef cheek is often referred to as barbacoa, although barbacoa is actually the method of cooking meat or the place where the meat was cooked. This method came to Texas by way of Mexico and involves slow cooking the meat in a fire pit or sometimes even underground. Eventually the word barbacoa evolved into the word barbecue. Nowadays, barbacoa is used to describe a dish where beef is slowly cooked. I like to use beef cheek due to its rich savory flavor… (plus it just sounds cool.)
With Cinco de Mayo and Memorial Day right around the corner, perfect your taco and margarita game now to be the hero we all know you were meant to be. If I’ve inspired you to not be afraid to suck at something new, I would love to see and share your cooks (and cocktails). Be sure to tag us, @MEAT.THERAPY on Instagram and Tik Tok or Meat Therapy on Facebook.
CHEERS!
YIPPEE-KY-YAY COCKTAIL
2 OZ TX WHISKEY BLENDED
.5 OZ AGAVE
.5 OZ LIME JUICE
RIM WITH YOUR FAVORITE BBQ RUB
HOLY VOODOO IS OUR FAVORITE!
BEEF CHEEK TACOS
INGREDIENTS:
1 package of beef cheek
1 cup of beef broth
1 medium white onion (quartered)
1 cup chopped nopalitos (aka: cactus)
1 cup chopped prickly pear
6-8 whole Mexican garlic cloves
DIRECTIONS:
1. Start with trimming up your beef cheek and seasoning with favorite beef rub
2. Place on smoker at 250° with mesquite wood/pellet until internal temp of 170° is reached.
3. Once internal temperature is achieved, place beef cheeks in half steam pan and add in broth, onion, garlic, cactus, & prickly pear. Cover and back in the smoker for another 2-4 hours or until the cheeks are probe tender.
4. Shred the cheek meat and pull out any unwanted fat left behind.
5. Build your favorite taco with garnishments and… DEVOUR!
