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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Barbacoa Beef Cheeks Recipe

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This recipe for Barbacoa Beef Cheeks is from Annypanny's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 pounds beef cheeks
4 cloves garlic
1 tablespoon natural peanut butter
1 ancho chili
1 teaspoon instant espresso
2 tablespoons olive oil (plus 2 more for cooking)
1 tablespoon honey
2 teaspoons cumin
1 teaspoon smoked sweet paprika
1 handful fresh cilantro
1 teaspoon salt
1 cup chicken broth (you can use beef too, I just had chicken on hand)
3 limes
1 avocado
corn tortillas
fresh cilantro
Directions:
Directions:
Clean and trim the cheeks. Put them in a container that you can marinate them in. Remove the stem and seeds from the ancho, cut it up into chunks and rehydrate in a little water (I stick it in a ramekin and microwave for 30 seconds) Peel and chop the garlic. Put everything from the garlic to the salt in the food processor (including the water from the chili) and blend into a paste. Toss the paste with the cheeks and marinate for several hours or better yet over night. When it is time to cook, heat the oven to 275, and heat 2 tbs olive oil in a dutch oven. Brown the cheeks on both sides. Use the broth to rinse the rest of the marinade into the dutch oven, then squeeze the juice of 3 limes in. Bake at 275 for 3 1/2 hours - turn the cheeks over once or twice while they cook and if the liquid dries up add a bit more broth When the cheeks are fall-apart tender, take the pan out of the oven. Using 2 forks, pull the meat apart in the pan so that it mixes in with all of that fatty juicy goodness. To serve - heat 2 tortillas (I like to double wrap the taco as they are juicy). Fill with barbacoa, a slice of avocado, some of pickled onions and fresh cilantro. Serve and enjoy!!!

 

 

 

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