Crispy Potato and Beef Cheek Tacos from Chicano Eats

Ingredients

• 1 1/2 Lbs Rumba Meats Beef Cheek
• 1 1/2 Lbs Yukon Gold Potatoes, Cubed
• 6 Garlic Cloves
• 1/4 Cup Queso Cotija, Crumbled
• 1/2 Tsp Ground Black Pepper
• Kosher Salt Or Fine Sea Salt, To Taste
• 4 Large Roma Tomatoes (About 1 Lb)
• 1/4 White Onion
• 4 Garlic Cloves
• 1 Tbsp Kosher Salt, Or Sub With 1 1/2 Teaspoons Of Fine Sea Salt
• 1/4 Tsp Ground Black Pepper
• 1 1/2 Cup Water
• Corn Tortillas
• Shredded Cabbage Or Shredded Lettuce
• Cotija Cheese
• Salsa
• Red Onion, Thinly Sliced

Instructions

1. Place your potatoes and 6 garlic cloves in a large pot or dutch oven, cover with water by about an inch, and bring to a boil over medium heat. Once the water comes to a boil, reduce the heat to medium-low and simmer for 15 minutes until the potatoes are soft.
2. Transfer your potatoes and garlic to a bowl, mash, and sprinkle in the queso cotija, and pepper. Taste for salt and adjust.
3. In a large pot or dutch oven, add the tomatoes, onion, and garlic, cover with water by an inch, and bring to a simmer.
4. Simmer for 10-15 minutes over medium heat so the tomatoes get soft. Strain the vegetables then add to a blender pitcher with 1 1/2 cups of water, salt, and pepper and blend until smooth.
5. Transfer the mixture back into the pot, add in the beef cheek, and simmer on medium-low for about 2 hours, until the beef shreds easily.
6. Heat a couple of tablespoons of vegetable oil in a large skillet over medium heat. Add 1/4 cup of the mashed potatoes to each tortilla along with a tablespoon or two of the shredded beef cheek, fold the tortilla over, and cook for about 3-4 minutes on each side until crispy and golden brown.
7. Garnish with shredded lettuce, then pour some of the tomato sauce over each taco. Finish by garnishing with some cotija crema and your favorite hot sauce.