Beef Cheekmeat Tacos Dorados
Rumba® Beef Cheekmeat
- 1 hour Prep Time
- 4 hours, 30 minutes Cook Time
- 8-10 Servings
Original Blog & Recipe by
Kate is a former professional chef turned food writer and photographer who has spent a lifetime in the kitchen. She is passionate about sharing the recipes that brighten her family's days with the rest of the world. She is a mother of two, wife, and dog-lover. Kate lives with her family in Southern California where she writes her Mexican-Inspired food blog, ¡Hola! Jalapeño.
For Tacos Dorados
- Rumba® Beef Cheekmeat (2 packages (approx 3 pounds))
- kosher salt and freshly ground black pepper
- 2 1/2 cups avocado oil, divided
- 1 yellow onion
- 3 garlic cloves
- 4 tomatoes
- 2 dried ancho chile peppers, stemmed, seeded and rinsed
- 1 quart beef broth
- 1 quart water
- 8 small Yukon gold potatoes (about 1 pound, 12 ounces), peeled
- 30 corn tortillas
For the Garnish
- Lime wedges
- Chopped cilantro
- Thinly sliced romaine lettuce
- Thinly sliced radish
- Pico de gallo
- Mexican crema
- Brown meat. Generously season beef cheek meat all over with salt and pepper. Heat ½ cup avocado oil in large, heavy-bottomed pot over medium-high heat. Once oil is hot, add cheek meat and brown on all sides, about 8-10 minutes, turning occasionally until internal temperature reaches 160°F degrees F. Remove to plate and set aside.
- Braise meat. Add onions and garlic to oil in pot, and season with salt and pepper. Let cook, stirring occasionally until browned. Add tomatoes and dried chiles, and season again with salt and pepper. Let cook until tomatoes have broken down a bit, then add broth and water, and bring to a boil. Reduce heat so it is just barely simmering, cover and let cook until meat is very tender and falling apart, about 3-4 hours.
- Cook potatoes. Place potatoes in large saucepan and fill pan with water. Add generous tablespoon of salt and bring to a boil. Let cook until potatoes are soft, about 15 minutes.
- Shred meat. When meat is tender, remove from the broth (save broth to make soup or another dish) and let sit at room temperature until cool enough to handle. Shred meat into small pieces, removing any sinew or fat, and place in large bowl.
- Make taco filling. When potatoes are tender, drain and return to pan. Add teaspoon or so of salt, and mash with potato masher. Add to meat and stir to combine. Taste and add more salt if needed.
- Warm tortillas. Heat comal or cast iron skillet over medium-high heat. Warm tortillas, one at a time until warm and flexible but not toasted so they don’t break when you fill and fry them. Keep warm in tortilla warmer or clean kitchen towel.
- Fill tacos. Heat remaining 2 cups of oil in large frying pan over medium-high heat. While oil is heating, begin filling tacos. Place about ⅓ cup of filling on bottom half of one tortilla. Fold top half over filling and pinch filling between two sides of tortilla so it is of even thickness.
- Fry tacos. Dip edge of one tortilla in hot oil. The oil is ready if it quickly bubbles up and around tortilla. Carefully add 3 to 4 filled tacos at a time to hot oil-don’t overcrowd. Let cook until golden and crispy, about 2 minutes. Flip and repeat on other side. Remove and drain on paper towel-lined baking sheet. Sprinkle with kosher salt and repeat with remaining tortillas and filling.
- Serve. Serve tacos warm with garnishes Mexican crema and pico de gallo. Tacos can be carefully opened and filled with shredded lettuce if desired.
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