Recipe: Perfect Wagyu Beef Cheeks Tacos

Wagyu Beef Cheeks Tacos. Have you ever heard abour or cooked beef cheeks? I hadn't tried nor cooked them before, but KOW Cattle Company sent me the most amazing pieces of Wagyu Beef. Last summer I had the opportunity to teach a weekend class with Matt Pittman at his Meat Church headquarters.

Grill the beef until medium and slice as thin as possible. Kobe beef cheeks are muscles on the cow's face made very dense due to a lifetime of chewing. While they're too tough for any quick cooking applications, that dense tissue becomes tender and incredibly flavorful (Kobe/wagyu beef cheeks even more so) when slow cooked. You can have Wagyu Beef Cheeks Tacos using 11 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Wagyu Beef Cheeks Tacos

1. You need 2 of wagyu beef cheeks about 1.1 lbs.
2. You need 1/2 of sweet onion sliced.
3. You need 1 of diced jalapeno seeded.
4. Prepare 1/2 can of beef broth.
5. Prepare of Juice of 1 lime.
6. Prepare to taste of Tabasco sauce.
7. Prepare of Your favorite bbq rub mixed with extra Mexican spices.
8. Prepare of Tortillas.
9. You need of Mexican cheese.
10. You need of Tomatoes.
11. It's of Avocados.

Beef barbacoa cooked in a dried pepper sauce can either be made with one type of meat or with a combination of several cuts of meat. Incredibly juicy Mexican Shredded Beef in a rich, flavour loaded sauce. Slow cooker, pressure cooker, oven or stove. Use for tacos, burritos, enchiladas and To make tacos, serve the beef with warmed small tortillas, avocado slices, Pico de Gallo, shredded cheese, sour cream, lime wedges and extra.

Wagyu Beef Cheeks Tacos instructions

1. Heat the smoker up to 275°. I used a lump charcoal and post oak combo. Let the cheeks come to room temp and cover with the spices while the smoker is coming up to temp. I used a Spiceology Chile Margarita and Killer Hogs Hot BBQ Rub blend..
2. Smoke uncovered for about 2 hours to set a light bark..
3. Place them in a foil pan with the beef broth, onion, jalapeno, lime juice and hot sauce. Cover and cook until they hit 210° or shreds easily..
4. Shred the cheeks and place back into the foil pan with the juices. Use tongs to load onto a warm tortilla and cover with your favorite toppings..

Or if you are the adventurous sort, and love tacos and Mexican food, the following is a traditional Mexican recipe for tacos de lengua, taught to me by my Acapulco friend Arturo. This is the way his mother made it for him growing up. Trim fat from beef cheeks and discard. Fillings include Wagyu beef cheeks, apple and cabbage with Spanish blue crème and poached prawns with coriander salad. Choose beer or cider to Taco menu.