Beef Cheek A-ME-GOES Birria Tacos

May 01, 2021

Birria tacos, what are they? Traditionally a savoury Mexican beef stew that has an addictive sweet, sour, balance, and just a hint of spice. Stuffed into a crispy taco shell, dipped into the rich unctuous stew, and fried. Birra Tacos are so good that you'll be making them every weekend.

You will need:

4 Beef cheeks

Smoked Club A-ME-GOES With Everything

Worcestershire sauce

2 Cans of chopped tomatoes

0.5 L Chicken stock

2 Onions

6 Garlic cloves

4ml Apple cider vinegar

Vegetable oil

12 pack Corn tacos tortillas

Coriander

2 limes

Extra chilies (to taste - these can be omitted)

Gouda cheese (sliced or shredded - Use Mexican cheese if you can get it)

Avocado Crema

Avocado

Spring onion

Chives

Crème fraiche

Tin tray

Recipe:

Set your pellet grill/BBQ to: (250°F/120°C), we love to use hickory to smoke our beef but this is totally a personal choice.

Use snake, 50/50 or minion method if you use charcoal

Add a water pan

Step 1: If your butcher has not already done so, trim the excess fat and sinew from the beef cheeks

Step 2: Use some Worcestershire sauce as a binder

Step 3: Apply A-ME-GOES With Everything on both sides including the edges

Step 4: Put your thermometer probe in and put it in the BBQ, over the water pan

Step 5: Spray it with apple cider vinegar every 45 min

Step 6: Cook it until internal temp is 74C

Step 7: Blend the tomatoes, vinegar, garlic with 2 tablespoons of A-ME-GOES With Everything in a food processor or blender

TIP: If you want to make the braising sauce spicier, feel free to add in a Jalapeno or favourite chilli of choice

Step 8: Pour it into the tin tray and add the chopped onion and chicken stock so the beef cheeks are submerged halfway

Step 9: Put it back in your BBQ for 1 hour uncovered so it can take some more smoke flavours

Step 10: Cover it with foil and let it cook until the beef cheeks are probe tender or 94C

Avocado Crema

Step 11: Make the avocado Crema by blending the Creme Fraiche, Spring Onions, Chives, Lime Juice, and avocados in a blender. The thickness should resemble double cream, if you need to thin it out more just add some more lime juice. Set aside in the fridge until you are ready to serve.

Back to the Beef cheeks

Step 12: Shred the beef cheeks and add some of the stew and mix them together

Let's build the tacos:

Step 13: Set a pan or cast iron griddle to medium / high heat and add vegetable oil

Step 14: Dip your tortilla into the oil from the stew mixture making sure it coats each side of the tortillas

Step 15: Place a little of the shredded beef cheeks onto one side of the corn tortilla. Top with cheese, coriander (chopped pickles or pickled onions also work great)

Step 16: Fold the tortilla over and press it down for around one minute and flip it over to toast the other side.

Step 17: Enjoy