Mexican · Dinner
Braised Beef Cheek Tacos (High-Protein)
Braised beef cheek shredded after slow cooking in a chile-tomato broth with cumin and oregano, folded with black beans for protein and fiber, then piled into warm corn tortillas with onion, cilantro and cotija cheese.
$6
20 minsPrep
210 minsCook
230 minsTotal
MediumLevel
Nutrition per serving
702Calories
58.3gProtein
29.8gFat
52.1gCarbs
8.4gSugar
10.8gFiber
1380mgSodium
195mgChol
10.9gSat Fat
1420mgPotassium
260mgCalcium
7.8mgIron
4.9mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Trim the beef cheek of excess silverskin, cut into 2–3 large chunks, and season with salt and black pepper.
2
Sear
Heat oil in a heavy pot over medium-high heat. Sear beef cheeks 4–5 minutes per side until deeply browned.
3
Toast
Add the dried chili to the pot and toast 30–45 seconds per side over medium heat until fragrant, then set aside.
4
Braise
Return beef and chili to pot with canned tomatoes, stock, cumin, oregano, and bay leaf. Braise covered at 300°F for 3–3.5 hours until the meat shreds easily.
5
Finish
Shred the beef with two forks, discard the bay leaf, then stir in black beans and simmer over medium-low heat for 3–4 minutes.
6
Warm
Char the corn tortillas in a dry skillet over medium-high heat for 20–30 seconds per side until lightly charred and pliable.
7
Plate
Divide braised beef between tortillas, top with diced onion, cilantro, and cotija, then serve with the lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef cheek
- 1/2 cup120g, drained cooked black beans
- 22 dried chili (guajillo or ancho)
- 11 onion
- 4 cloves4 cloves garlic
- 1 cup240g canned tomatoes
- 1 cup240ml beef stock
- 2 tsp2 tsp cumin
- 1 tsp1 tsp oregano
- 22 bay leaf
- 2 tsp2 tsp vegetable oil
- 44 corn tortillas (about 60g total)
- 2 tbsp30g cotija cheese
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
