Mexican · Dinner
Braised Beef Cheek Tacos (Keto)
Beef cheek braised for three hours in a guajillo-and-ancho chile sauce with tomato and cumin until fork-tender and shredded, served in warm low-carb almond flour tortillas with pickled onion, cilantro, avocado and lime.
$6
20 minsPrep
195 minsCook
215 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.3gProtein
40.1gFat
15.8gCarbs
4.2gSugar
6.9gFiber
890mgSodium
145mgChol
9.8gSat Fat
780mgPotassium
110mgCalcium
5.2mgIron
3.8mcgVitamin B12
9.5mgVitamin C
low-carb
gluten-free
protein-rich
high-fiber
keto
Instructions
1
Prep
Trim excess silverskin from beef cheek and cut into 3–4 large chunks; season all sides with salt and black pepper.
2
Toast the guajillo and ancho chiles in a dry skillet over medium heat for 45 seconds per side until fragrant; cover with hot water and soak for 10 minutes.
3
Sear the beef cheek chunks in olive oil in a heavy pot over medium-high heat for 3 minutes per side until deeply browned on all faces.
4
Drain the softened chiles and blend with canned tomatoes, garlic, half the onion, cumin and 1/4 cup beef stock until a smooth thick paste forms.
5
Braise
Pour chili paste and remaining beef stock over beef cheek in the pot, add the bay leaf, bring to simmer over medium heat, cover, reduce to low and braise for 3 hours until the meat shreds easily with a fork and sauce thickens to a coating consistency.
6
Remove the bay leaf and shred the beef cheek directly in the pot with two forks. Stir in apple cider vinegar and simmer uncovered over medium-low heat for 5 minutes until sauce clings to the meat.
7
Let the shredded beef rest off heat for 10 minutes so it reabsorbs sauce and firms slightly.
8
Warm the almond flour tortillas in a dry skillet over medium heat for 25 seconds per side until pliable and lightly speckled.
9
Plate
Fill warm tortillas with braised beef, top with diced onion, cilantro and avocado slices, and serve with a lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef cheek, trimmed
- 22 dried guajillo chili
- 22 dried ancho chili
- 11 onion
- 4 cloves4 cloves garlic
- 1/2 cup120g canned tomatoes
- 1 cup240ml beef stock
- 1 tsp1 tsp cumin
- 1/2 tsp1/2 tsp Mexican oregano
- 22 bay leaf
- 2 tbsp2 tbsp apple cider vinegar
- 2 tbsp2 tbsp olive oil
- 44 small (90g total) low-carb almond flour tortillas
- 2 tbsp2 tbsp cilantro
- 22 avocado
- 22 lime wedge
- salt, to taste
- black pepper, to taste
