Thai Beef Cheek Burritos

Ingredients

Thai Beef Cheeks:

• 1 package Rumba Meats® Beef Cheek
• 1 tablespoon soy sauce
• 2 garlic cloves
• 1 (1-inch thick) piece fresh ginger, sliced into thick coins
• 1 tablespoon avocado oil
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped ginger
• 1 (13 oz.) can unsweetened coconut milk
• 3 tablespoons Thai red curry paste
• 1 tablespoon brown sugar
• ½ lime, juiced (about 1 tablespoon)
• 1 teaspoon fish sauce

Peanut Slaw:

• ¼ cup prepared Thai peanut sauce
• 1 tablespoon rice vinegar
• 2 teaspoons brown sugar
• 2 cups shredded red cabbage
• 1 cup shredded carrots
• 2 tablespoons chopped cilantro

• 1 (14 oz.) can refried black beans, warm
• Sriracha sauce, to taste
• 3 cups cooked jasmine rice, warm
• 6 burrito-size flour tortillas, warm
• 12 bamboo picks (optional)

Instructions

1. For Thai beef cheeks: In a Dutch oven, combine cheek meat, garlic, sliced ginger, and soy sauce. Add water to cover the meat. Bring to a boil. Reduce heat, cover, and simmer over low heat for 2½ hours until beef cheek meat is tender and reaches an internal temperature of 160ºF. Remove cheek meat and cool. Trim fat. Using 2 forks, shred meat and set aside. Discard stock.
2. Heat oil in a skillet over medium-low heat. Add garlic, and finely minced ginger and cook for 2 minutes, stirring frequently. Stir in coconut milk, red curry paste, brown sugar, lime juice and fish sauce. Bring to a boil, reduce heat and simmer for 15 minutes stirring occasionally. Add shredded cheek meat and simmer over low heat for 5 minutes, stirring occasionally.
3. For Thai peanut slaw: In a bowl, combine Thai peanut sauce, rice vinegar, and brown sugar. Stir until smooth. Add shredded red cabbage, carrots, and cilantro and toss to blend.
4. For each burrito, spread refried beans in the center of warm burrito-size flour tortilla. Top with peanut slaw, jasmine rice, Thai braised beef, and a drizzle of sriracha sauce (optional). Fold the sides of tortilla in, fold the bottom edge of the tortilla up and over the filing, and roll burrito tightly closed, seam side down. Diagonally slice and secure both halves with bamboo picks and serve.
5. Serve with sriracha sauce, and mango or papaya with fresh lime, if desired.