Beef, Family Recipes by Revolution Barbecue, Recipes, Smokin Southern BBQ by Glenn Connaughton
Smoked Beef Cheek Barbacoa Tacos: A Savory BBQ Delight
Welcome to a recipe that holds a special place in my heart and on my family’s table – the Smoked Beef Cheek Barbacoa Tacos. This dish is more than just a recipe; it’s a treasured memory from the sun-drenched fields of the Texas Hill Country. While developing recipes for my first cookbook, “Smokin’ Southern BBQ,” my family and I stumbled upon this gem. It was love at first taste.
The beef cheeks, bathed in a blend of robust spices and gently smoked, transform into something truly magical. Each time I prepared this dish, it seemed to cast a spell over us. No matter how many times it graced our table, we would savor every bite as if it were our first. It was this dish that reminded us of the joy and communal spirit of barbecue, bringing us together time and time again.
Being a Texas-based recipe, I used Shiner Bock beer, a nod to the local flavors and traditions. The beer’s unique taste beautifully complements the rich, smoky meat. However, feel free to experiment with any good lager you have on hand. Each variation adds its own character to the dish, making it a versatile recipe to suit your taste.
This Smoked Beef Cheek Barbacoa Tacos recipe isn’t just a meal; it’s a celebration of family, love for barbecue, and the endless flavors that the art of smoking meat can unveil. Enjoy every bite, and let this dish bring your loved ones together, just as it did for my family. This recipe is by Glenn Connaughton. Read more about Glenn here.
Smoked Beef Cheek Barbacoa Taocs
Ingredients
- 1/4 cup freshly ground black pepper
- 2 tablespoons kosher salt plus 1 teaspoon (2 tablespoons used first, then 1 teaspoon used later)
- 1 tablespoon chipotle powder
- 1 tablespoon granulated garlic
- 1 tablespoon ground cumin
- 3 pounds beef cheeks trimmed
- 2 cups low sodium beef broth
- 16 ounces lager beer
- 1 medium onion coarsely chopped
- 6 garlic cloves chopped
- 1 large white onion diced
- 1/2 bunch cilantro diced
- Juice of 1/2 a lime
- Small corn tortillas
- Cotija cheese
Instructions
- In a small bowl, mix together the pepper, 2 tablespoons of salt, chipotle powder, granulated garlic, and cumin and set aside.
- Season the beef cheeks thoroughly with the rub. Place the cheeks in the refrigerator while you prep the smoker.
- Build a fire using charcoal along with 2 chunks of oak and bring it to 275°F.
- Place the cheeks on the grill and smoke for 2 to 2 1/2 hours, the internal temperature reaches at least 160°F.
- Place the broth, beer, medium onion, and garlic cloves in a foil pan.
- Add the beef cheeks to the braising liquid in the pan and return it to the smoker for another 4 to 5 hours, flipping them over once about halfway through the cook, until tender. Be sure to check your wood chunks each hour and replenish as
- needed. When the internal temperature reaches 195°F, remove the beef cheeks from the smoker.
- Allow the meat to rest for 30 minutes. While the cheeks are resting, combine the large onion, cilantro, 1 teaspoon of salt, and lime juice in a small bowl.
- Remove the meat from the braising liquid and shred, adding some of the braising liquid for maximum moisture.
- Serve on corn tortillas with the onion and cilantro mix and topped with Cotija cheese.
Notes
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