Two tacos filled with beef cheek, salsa, pickled onion and topped with coriander. Next to a pile of tortillas and a bowl of beef cheek.

Beef cheek tacos with green salsa

Name: Beef cheek tacos with green salsa
Prep time: 30 min
Cook time: 3 h 25 min
Total time: 3 h 55 min
Yield: 3
Cuisine: Mexican
Ingredients: 750g beef cheeks; 3 tbsp vegetable oil; 2 medium onions peeled and quartered; 5 garlic cloves peeled; 1 tbsp ancho chilli powder; 1 tbsp smoked paprika; 1 cinnamon stick; 2 bay leaves; 2 tbsp red wine vinegar; 2 plum tomatoes quartered; 500ml chicken stock; 100g green chillies stems removed, deseeded; 1 avocado peeled and stone removed; 2 limes zested; 3 garlic cloves roughly chopped; 20g coriander; 75ml rapeseed oil; corn tortillas to serve

Ruben Dawnay

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Serves 2 - 3

Easy

Prep: 30 mins

Cook: 3 hrs and 25 mins

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Spicy green chilli and avocado salsa pairs perfectly with the rich flavours of spiced beef cheek – serve in corn tortillas with your favourite toppings

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Try these beef cheek tacos with green salsa, then check out our birria tacos, braised ox cheeks, spitfire-braised ox cheek and find inspiration for more taco recipes.

Ingredients

Nutrition

750g beef cheeks
3 tbsp vegetable oil
2 medium onions

peeled and quartered
5 garlic cloves

peeled
1 tbsp ancho chilli powder
1 tbsp smoked paprika
1 cinnamon stick
2 bay leaves
2 tbsp red wine vinegar
2 plum tomatoes

quartered
500ml chicken stock

Salsa

100g green chillies

stems removed, deseeded
1 avocado

peeled and stone removed
2 limes

zested
3 garlic cloves

roughly chopped
20g coriander
75ml rapeseed oil
corn tortillas

to serve

Nutrition: per serving (3)

kcal882
fat72.9g
saturates15.4g
carbs4.5g
sugars3.3g
fibre6.3g
protein49g
salt3.1g

Method

step 1

Heat the oven to 160C/140C fan/gas 3. Season the beef cheeks well. Heat 2 tbsp of oil in a large, heavy-based pot over a medium-high heat. When the oil is hot, brown the beef cheeks until they have formed a dark crust all over, being careful not to burn them. Remove the meat to a plate.
step 2

Heat the remaining 1 tbsp of oil and cook the onions and garlic for 3-4 mins, or until slightly coloured. Add the spices and dried herbs, cook for 1 min, then add the vinegar and tomatoes, deglazing the pan. Add the stock and arrange the beef so it’s about three-quarters submerged. Bring to a simmer, cover with a lid and cook in the oven for 3 hrs, or until the meat is very tender and falling apart.
step 3

Meanwhile, blitz all the salsa ingredients, plus 1 tsp of sea salt, together in a blender. Season to taste.
step 4

Carefully remove the cheeks from the pot and set aside. Strain the braising liquid into a pan and return to the stove. Reduce the liquid for 10 mins until about a quarter remains. Return the beef cheeks to the liquid and shred using forks, mixing well. Taste and season if necessary.
step 5

Serve with tortillas, the salsa and any other toppings of your choice.

Discover more delicious taco recipes.

Authors

Ruben Dawnay

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