Smoked Beef Cheek Tacos
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11 INGREDIENTS • 7 STEPS • 2HRS 45MINS

Smoked Beef Cheek Tacos

The beef cheek is incredibly tender and full of flavor. It’s marbled with fat and has a richness like no other cut of beef. This awesome creation as a traditional Mexican breakfast delicacy and it did not disappoint!
Love This Recipe?
The beef cheek is incredibly tender and full of flavor. It’s marbled with fat and has a richness like no other cut of beef. This awesome creation as a traditional Mexican breakfast delicacy and it did not disappoint!
author_avatar
How to BBQ Right
Hi, I'm Malcom. I'm dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/

2HRS 45MINS

Total Time

Ingredients

Servings
12
us / metric
Beef Cheek
6 lb
Beef Cheeks, trimmed
Mexican Seasoning
4 Tbsp
Mexican Seasoning
Used Grande Gringo Mexican Seasoning
Barbecue Rub
2 Tbsp
Barbecue Rub
Used Killer Hogs Hot BBQ Rub
Onion
1
Onion, thinly sliced
Garlic
10 cloves
Garlic, peeled
Beef Stock
3 cups
Beef Stock
Mexican Style Hot Sauce
4 Tbsp
Mexican Style Hot Sauce
For the Tacos
Small Corn Tortilla
12
Small Corn Tortillas
White Onion
1
Small White Onion, finely chopped
Fresh Cilantro
1 bunch
Fresh Cilantro, chopped
Cotija Cheese
1/2 cup
Cotija Cheese, grated

Nutrition Per Serving

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Calories
419
Fat
12.7 g
Protein
53.3 g
Carbs
20.1 g
Love This Recipe?
author_avatar
How to BBQ Right
Hi, I'm Malcom. I'm dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/

Cooking Instructions

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step 1
Prepare Drum smoker for indirect cooking at 275 degrees F (135 degrees C). Add Pecan wood chunks to hot coals for smoke flavor.
step 2
Season Beef Cheeks (6 lb) with Mexican Seasoning (4 Tbsp) and Barbecue Rub (2 Tbsp).
step 2 Season Beef Cheeks (6 lb) with Mexican Seasoning (4 Tbsp) and Barbecue Rub (2 Tbsp).
step 3
Place beef cheeks on pit and smoke for 2 hours.
step 3 Place beef cheeks on pit and smoke for 2 hours.
step 4
Remove beef cheeks from out and place in aluminum pan. Add Onion (1), Garlic (10 cloves), Beef Stock (3 cups) and Mexican Style Hot Sauce (4 Tbsp).
step 4 Remove beef cheeks from out and place in aluminum pan. Add Onion (1), Garlic (10 cloves), Beef Stock (3 cups) and Mexican Style Hot Sauce (4 Tbsp).
step 5
Insert wired probe thermometer into one of beef cheeks; cover pan with aluminum foil; return to pit until internal temperature reaches 210 degrees F (98 degrees C).
step 5 Insert wired probe thermometer into one of beef cheeks; cover pan with aluminum foil; return to pit until internal temperature reaches 210 degrees F (98 degrees C).
step 6
Rest the beef cheeks for at least 30 minutes and shred by hand. Drizzle with liquid from pan for moisture as needed.
step 6 Rest the beef cheeks for at least 30 minutes and shred by hand. Drizzle with liquid from pan for moisture as needed.
step 7
To build tacos: warm Small Corn Tortillas (12) on grill or stove top. Place shredded beef cheek on tortilla and top with White Onion (1), Fresh Cilantro (1 bunch) and Cotija Cheese (1/2 cup). Dress with a drizzle of braising liquid and serve.
step 7 To build tacos: warm Small Corn Tortillas (12) on grill or stove top. Place shredded beef cheek on tortilla and top with White Onion (1), Fresh Cilantro (1 bunch) and Cotija Cheese (1/2 cup). Dress with a drizzle of braising liquid and serve.

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Tags

Breakfast
Beef
Comfort Food
BBQ
Lunch
Cinco de Mayo
Shellfish-Free
Dinner
Game Day
Mexican
Summer
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