Beef Cheek Tacos with Pico de Gallo

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Beef Cheek Tacos with Pico de Gallo Recipe

These Beef Cheek Tacos are a tasty and flavorful twist on traditional beef tacos. Slow-cooked with a spice blend and beef broth, the beef cheeks become tender and juicy, ideal for stuffing into warm tortillas. For a bright, fresh flavor, top with Pico de Gallo.

Ingredients

• 1 teaspoon salt
• 12 corn tortillas
• 2 tsp ground cumin
• 1 cup pico de gallo
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 2 cups beef broth
• 1/2 tsp black pepper
• Beef cheeks, 2 lbs
• 1/4 cup lime juice
• 2 tsp smoked paprika
• 1 onion, chopped

Time Needed

• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: 3 hours, 20 minutes

Instructions

• Sear the beef cheeks in a large skillet over medium-high heat until browned on all sides.
• Stir in the onion, garlic, cumin, smoked paprika, oregano, salt, and black pepper until the onion is translucent.
• Pour the beef broth over the beef cheeks, bring to a boil, then reduce to a low heat and simmer for 3 hours, or until the beef is tender.
• Take the beef cheeks out of the skillet and shred with a fork.
• Stir the lime juice into the shredded beef in the skillet.
• In a separate skillet, warm the corn tortillas over medium heat.
• To assemble the tacos, spoon a spoonful of the beef cheek mixture onto each tortilla, followed by a spoonful of Pico de Gallo.

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