Beef Cheek Banh Mi Tacos

Ingredients

Ginger Soy Braised Beef:

• 1 package Rumba Meats® Beef Cheek
• 1 tablespoon avocado oil
• 1 cup low sodium chicken broth
• ¼ cup soy sauce
• 2 tablespoons brown sugar
• 1 (2-inch) piece fresh ginger, peeled, finely chopped
• 1 tablespoon finely chopped garlic
• 1 tablespoon chili garlic sauce
• 1 teaspoon sesame oil

Vietnamese Quick Pickled Veggies:

• 2 tablespoons sugar
• ¼ teaspoon kosher salt
• 3 tablespoons hot water
• 6 tablespoons rice vinegar
• ½ cup shredded carrots
• ¼ cup thinly sliced red onion
• ½ small seedless cucumber, cut in ¼-inch half moons
• 4 green onions, diagonal sliced

Sesame Sriracha Mayonnaise:

• ½ cup mayonnaise
• 1 to 2 teaspoons sriracha sauce
• 1 teaspoon lime juice
• 1 teaspoon sesame oil

• 16 street size flour tortillas, warm
• Sliced jalapenos, as needed
• Cilantro sprigs, as needed

Instructions

1. For ginger soy braised beef: Heat oil in an instant pot on sauté mode. Add beef cheek meat and brown evenly, about 8 minutes. Stir in chicken broth, soy sauce, brown sugar, ginger, garlic, sesame oil, and chili garlic sauce. Lock pressure cooker lid, select pressure cooker setting and cook for 45 minutes on high pressure with natural release until beef cheek meat is tender and reaches an internal temperature of 160ºF.
2. Remove the cheek meat and cool slightly. Trim fat. Using 2 forks, shred meat and add back to instant pot. Stir to blend and keep warm.
3. While cheek meat is cooking, make Vietnamese quick pickled veggies. In a large bowl, combine sugar, salt, and hot water, and stir until sugar is dissolved. Add rice vinegar, carrots, red onion, cucumber, and green onions and toss to blend. Let sit for 15 minutes, stirring occasionally. Drain and refrigerate.
4. For sesame sriracha mayonnaise: In a small bowl, combine mayonnaise, sriracha sauce, lime juice and sesame oil and whisk to blend.
5. For banh mi tacos, Layer ginger soy braised beef on warm street-size flour tortillas. Top with sesame sriracha mayonnaise, quick pickled vegetables, sliced jalapenos, and cilantro.
6. Serve with Asian sweet chili sauce, or hoisin sauce, if desired.