Mexican Beef-Cheek Tortillas Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the beef cheeks, garlic, cumin, paprika, oregano, salt, and pepper. Mix well to coat the beef cheeks with the spices.
• STEP 2.Heat a large skillet over medium-high heat and add the beef cheeks. Cook for 4-5 minutes on each side until browned.
• STEP 3.Transfer the beef cheeks to a slow cooker and add the onion, jalapeno, beef broth, and bay leaves. Cook on low for 8-10 hours or on high for 4-6 hours until the beef cheeks are tender and easily shred with a fork.
• STEP 4.Remove the beef cheeks from the slow cooker and shred them using two forks. Return the shredded beef cheeks to the slow cooker and mix well with the cooking liquid.
• STEP 5.To serve, warm the tortillas in a dry skillet or microwave. Spoon the shredded beef cheeks onto the tortillas and top with fresh salsa, guacamole, and a squeeze of lime. Roll up the tortillas and enjoy!

Cooking Tips

• For extra flavor, marinate the beef cheeks in the spice mixture overnight before cooking.
• If you don't have a slow cooker, you can also cook the beef cheeks in a Dutch oven or a heavy-bottomed pot on the stovetop. Cook on low heat for 3-4 hours until tender.
• Feel free to customize the toppings to your liking. Add shredded cheese, sour cream, or chopped cilantro for extra flavor.

Storage and Serving

• Leftover shredded beef cheeks can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the beef cheeks in a microwave-safe dish and heat in the microwave until warmed through.
• Serve the leftover beef cheeks in tacos, burritos, or quesadillas for a quick and delicious meal.