smoked beef cheek tacos

INGREDIENTS


  • 3 Pound beef cheeks, trimmed

  • As Needed Meat Church Holy Cow BBQ Rub

  • 18 Ounce beef stock or broth

  • 1 Head garlic

  • 1 white onion, quartered

  • 20 Small corn tortillas

  • 1 Bunch cilantro

  • 1 Small white onion, chopped

  • Cotija cheese, for serving (optional)

  • fresh lime slices, for serving (optional)

PREPARATION

Steps

1

Trim the fat off the beef cheeks. This ensures a more pleasant bite in the tacos.

2

Season the trimmed cheeks moderately with Meat Church Holy Cow BBQ Rub. Allow to adhere for at least 15 minutes.

3

When ready to cook, set Z Grill temperature to 275°F and preheat, lid closed for 15 minutes.

4

Place the cheeks directly on the grill grate and smoke for 2 to 2-1/2 hours. No spritzing required, you just want a good, heavy smoke. The internal temperature should be at least 160°F.

5

After the cheeks have achieved a nice color, place them in a half size steam pan. Mix the braising liquid, garlic and onions and pour over the cheeks. You want approximately 1 inch of liquid in the pan. Do not completely submerge the cheeks. Return the pan to the grill for 4 to 5 hours. Flip one time during the cook. They should be fork tender.

6

Pro Tip: If you want to smoke these overnight, set Z Grill to 200°F, cover with foil and check back the next morning.

7

Serve on corn tortillas and top with cilantro and onions. Add Cotija cheese and fresh limes if desired. Enjoy!

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