Author: Bob and Robin Young

Web Page: http://www.rockinrs.com, http://boisefoodieguild.blogspot.com, Facebook Group - Here's What's Cookin!

Adapted from: http://www.food52.com/recipes/2731_barbacoa_beef_cheek_tacos by aargersi.

Pickled Onions

1

Slice the onions very thinly and put them in a microwaveable container. Add the beet, cilantro, salt and sugar. Cover everything with the water/vinegar mix. Microwave for 1 minute, stir, and microwave for another minute. Cool, then refrigerate overnight. The beet will turn it a really pretty hot pink color.

Barbacoa Beef Cheeks

1

Clean and trim the cheeks. Put them in a container that you can marinate them in. Remove the stem and seeds from the ancho, cut it up into chunks and rehydrate in a little water (You can stick it in a ramekin and microwave for 30 seconds)

2

Peel and chop the garlic. Put everything from the garlic to the salt in the food processor (including the water from the chili) and blend into a paste. Toss the paste with the cheeks and marinate for several hours or better yet over night.

3

When it is time to cook, heat the oven to 275ºF, and heat 2 T olive oil in a Dutch oven. Brown the cheeks on both sides. Use the stock to rinse the rest of the marinade into the Dutch oven, then squeeze the juice of 3 limes in.

4

Bake at 275ºF for 3½ hours - turn the cheeks over once or twice while they cook and if the liquid dries up add a bit more stock.

5

When the cheeks are fall-apart tender, take the pan out of the oven. Using 2 forks, pull the meat apart in the pan so that it mixes in with all of that fatty juicy goodness.

To Serve

1

Heat 2 tortillas. Fill with barbacoa (beef cheeks), a slice of avocado, some of pickled onions and fresh cilantro. Serve and enjoy!!!