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  • 1 package Rumba Meats® Beef Cheek Meat (about 1½ to 3 pounds)
  • 4 tablespoons olive oil, divided
  • 1 white onion, chopped
  • 2 garlic cloves, chopped
  • 2 Roma tomatoes, diced
  • 1 jalapeno, stemmed, chopped
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground cumin
  • ½ teaspoon dried Mexican oregano
  • 1 tablespoon ground guajillo chile powder
  • 2 tablespoons flour
  • 2-3 cups beef or chicken broth
  • Corn tortillas, warm, as needed



  • Chopped white onion
  • Guacamole
  • Salsa verde
  • Lime wedges

Variation: Serve beef guisado plated with Mexican rice, black beans, and warm flour tortillas as a traditional dinner.


  1. Trim and slice beef cheek meat into small pieces. Heat 2 tablespoons oil in a large heavy bottomed pot or Dutch oven on high heat. Add beef cheek meat pieces and brown evenly, about 10 minutes, stirring occasionally.
  2. To same pot, add remaining 2 tablespoons oil and onions, reduce heat, and cook over medium heat, stirring frequently until onions are soft, about 5 minutes. Add garlic, tomatoes, jalapeno, salt, cumin, oregano, and ground guajillo chile powder and stir to blend. Continue cooking until fragrant, about 1 minute. Stir in flour and cook over low heat until completely blended, about 2 minutes,
  3. Add 2 cups broth. Using a spatula, scrape down sides of pot and browned bits on the bottom of the pot until everything is blended. Partially cover and simmer for 2 hours, stirring occasionally to prevent scorching, until cheek meat is tender and reaches an internal temperature of 160°F. Add additional broth, as needed, while cheek meat is cooking. Taste and adjust seasonings.
  4. Layer guisado into warm corn tortillas with your favorite toppings such as chopped onions, guacamole, salsa verde, and lime.