Mexican · Dinner
Braised Beef Cheek Tacos (Low-Chol)
Beef cheek is braised low and slow in a chile-tomato broth with cumin and oregano until it shreds, then piled into warm corn tortillas with onion, cilantro, and lime. Leaner trimming and a light hand with fat keep saturated fat and cholesterol down while preserving the deep, rich braise flavour.
$4
20 minsPrep
180 minsCook
200 minsTotal
MediumLevel
Nutrition per serving
420Calories
38.2gProtein
13.8gFat
38.5gCarbs
5.2gSugar
6.8gFiber
510mgSodium
78mgChol
4.1gSat Fat
780mgPotassium
95mgCalcium
5.4mgIron
3.1mcgVitamin B12
12mgVitamin C
low-cholesterol
gluten-free
protein-rich
low-calorie
high-fiber
low-chol
Instructions
1
Prep
Trim visible fat from beef cheek and cut into 3 large chunks; stem, seed, and toast dried chilies in a dry pan over medium heat for 1 minute per side until darkened and fragrant, then soak in hot water for 10 minutes.
2
Sear
Heat vegetable oil in a heavy pot over medium-high heat and sear beef cheek chunks for 4 minutes total, turning once, until browned on outer surfaces.
3
Blend
Drain soaked chilies and blend with 1/4 chopped onion, garlic, tomato paste, cumin, oregano, and 1/4 cup beef stock until a smooth brick-red sauce forms.
4
Braise
Pour chile sauce and remaining beef stock over beef cheek in pot, add bay leaf, cover, and braise over low heat for 3 hours until meat pulls apart easily with a fork.
5
Rest
Remove pot from heat and let meat rest in sauce for 10 minutes, then shred into bite-sized strands using two forks and stir back into reduced sauce; season with salt.
6
Warm
Heat corn tortillas in a dry skillet over medium heat for 20 seconds per side until pliable and lightly speckled.
7
Plate
Divide shredded beef between warm tortillas, top with remaining diced onion and chopped cilantro, and arrange on a plate with lime wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g beef cheek, trimmed of visible fat
- 44 dried chilies (guajillo), stemmed and seeded
- 11 onion
- 4 cloves4 cloves garlic
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp oregano-dried
- 22 bay leaf
- 1 1/2 cup360ml low-sodium beef stock
- 2 tsp2 tsp tomato paste
- 2 tsp2 tsp vegetable oil
- 44 corn tortillas (about 1.7 oz/48g)
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- salt, to taste
