Beef cheek meat for tacos.


 

timothy

TVWBB 1-Star Olympian
Bought a bag from Sam's club yesterday for a good price, and decided to try them for tacos.
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I got about 2 hrs in so far at 250 with some oak and hickory, gonna braise em in a foil pan with Barbacoa sauce from Rick Bayless and a bottle of Sol Cerveca.

Tim








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Went the DO route instead of the foiled pan and I'm glad I did.

Tim
 
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Looking good! Can't go wrong with a Rick Bayless sauce recipe.

I've never had beef cheeks. How were they? To what cut of beef would you compare them?
 
There used to be a little place in Fennville that made the only real Barbacoa I've ever had, I understand they are no longer there, sad!
There is no way I can describe the flavor, the texture is just soft, luxurious, unctuous! It's such a different thing, it's not like lengua it's more....decadent.
At least Su Casa's was!
 
Beef cheek meat for tacos...never even heard of that cut.. big cheeks to boot.
DO's can save the day. Have any taco pic's?
 
Man I've been dying to try beef cheeks, but have never found it so far. Montgomery isn't too far from me...might have to take a run out that way to Sam's!
 
Thank's all! I thought I got some plated pics, but it was my B-day and I was thrashed LOL.
Cheek meat is fantastic for tacos, sorta like brisket from the point, but a lot more trimming involved .

Tim
 

 

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