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Tacos Cachete Plated

Ingredients

  • Rumba® Beef Cheekmeat (2 1/2 pounds)
  • 4 cloves garlic
  • 1 teaspoon chili powder
  • 1 teaspoon instant espresso
  • ¼ cup, plus 1 tablespoon olive oil, divided uses
  • 1 tablespoon honey
  • 2 teaspoons cumin
  • 1 teaspoon smoked sweet paprika
  • 1 cup loosely packed cilantro
  • 1 teaspoon plus 1 tablespoon salt, divided uses
  • 1 ½ cups beef stock
  • 1 white onion, sliced
  • Corn tortillas
  • 1 avocado, sliced
  • Pico de gallo
  • Cilantro, chopped
  • 3 limes, wedged

Instructions

  1. To prepare seasoning rub: In a blender, combine garlic, chili powder, espresso, 1 tablespoon olive oil, honey, cumin, paprika, cilantro and 1 teaspoon salt. Blend until smooth.
  2. Season beef cheekmeat evenly with remaining 1 tablespoon salt. Spread seasoning rub evenly over meat.
  3. In a nonstick pan over medium-high heat, add remaining ¼ cup oil and heat. Add rubbed cheekmeat and brown on both sides until evenly browned and aromatic.
  4. Add browned beef to a slow cooker. Add beef stock and onion. Cover and cook on high for 4 hours until cheekmeat is tender and reaches an internal temperature of 160ºF.
  5. Serve on warm corn tortillas with avocado slices, pico de gallo, cilantro and lime wedges.