What are beef cheeks, and why are they good for tacos?

Beef cheeks come from the facial muscles of the cow, and they’re packed with collagen. When cooked low and slow, that collagen melts into the meat, giving you incredibly tender, silky, fall-apart beef that’s ideal for tacos. They’re richer and more flavorful than cuts like chuck roast, which makes them perfect for barbacoa-style fillings.

Can I make beef cheek tacos in advance?

Yes. In fact, beef cheek tacos taste even better the next day as the flavors settle and the meat absorbs more of the cooking liquid. Store the shredded beef in an airtight container with some of the sauce to keep it moist, then reheat gently on the stovetop before serving.

What tortillas work best for beef cheek tacos?

Traditionally, beef cheek tacos are served on warm corn tortillas, but flour tortillas work beautifully if you prefer a softer, slightly sweeter base. If you want the most authentic street-style experience, heat your corn tortillas on a hot skillet until they’re flexible and lightly toasted.

What toppings go well with beef cheek tacos?

Because beef cheeks are rich and savory, bright and fresh toppings pair best. Classic choices include diced white onion, chopped cilantro, lime wedges, and a tangy salsa verde. Pickled onions, radishes, or a smoky chile árbol salsa also work well without overwhelming the flavor of the meat.

Beef Cheek Tacos

Description

Melt in your mouth beef cheek tacos made barbacoa style with warm spices, garlic, and lime. Slow cooked until silky and tender, then tucked into warm tortillas for the coziest, flavor packed meal.

Ingredients

Scale

3 pounds beef cheeks, trimmed
1 tablespoon kosher salt
2 teaspoons ground cumin
1 teaspoon black pepper
1 teaspoon Mexican oregano
2 teaspoons ancho chili powder
4 garlic cloves, minced
1/2 yellow onion, diced
1 bay leaf
1/4 cup beef broth
2 cups water for slow cooker water bath
Lime juice, for finishing
Warm tortillas, for serving
White onion, diced, for serving
Fresh cilantro, for serving
Lime wedges, for serving
Salsa of choice, for serving

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Instructions

Combine salt, cumin, pepper, oregano, and chili powder.
Rub mixture all over beef cheeks with minced garlic.
Layer two large sheets of foil in a cross shape.
Add beef broth to the center.
Place seasoned beef cheeks on top and add onions and bay leaf.
Wrap tightly and refrigerate overnight.
Place foil wrapped beef into slow cooker.
Fill slow cooker with water until 1 inch below the rim.
Cook on low for 10 hours.
Carefully open foil pack.
Shred or finely chop the meat.
Remove any cartilage or membrane.
Finish with fresh lime juice.
Serve warm in tortillas with onion, cilantro, and salsa.

Notes

Do not trim all the fat as it keeps the meat juicy. Chop instead of shredding for a more traditional texture. Refrigerate up to 4 days or freeze up to 3 months. Reheat with a splash of broth for best texture.

Prep Time: 15 minutes
Cook Time: 10 hours
Category: Dinner
Method: Slow Cooker
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 1 g
Sodium: 690 mg
Fat: 32 g
Saturated Fat: 12 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 4 g
Fiber: 1 g
Protein: 44 g
Cholesterol: 170 mg