Smoked Beef Cheeks with Ancho Barbecue Sauce

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Bbq · 420 min · Beef · dairy-free, low-carb, high-protein

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Ingredients

• 1 lb beef cheeks
• 1/2 tbsp kosher salt
• 1/2 tbsp coarse black pepper
• 1 dried ancho chiles
• 1 chipotles in adobo
• 1 yellow onion
• 2 cloves garlic
• 1/2 tbsp tomato paste
• 1/4 cup cider vinegar
• 3/4 tbsp dark brown sugar
• 1/2 cup beef stock
• 1/2 tsp ground cumin
• 1/4 tsp Mexican oregano
• 3 corn tortillas
• 1 white onion

Method (tap to check — screen stays awake)

1. Trim the silverskin and any hard fat off the cheeks but leave the internal seams alone — that is the collagen the long cook is for.
2. Season all over with an even coat of the salt and pepper and rest 45 minutes until the surface turns tacky.
3. Smoke fat side up at 250°F over oak for about 4 hours, until the bark is dark and set and the internal temperature is near 170°F.
4. Toast the ancho chiles in a dry skillet for 40 seconds a side, then soak them in 1 cup of hot stock for 20 minutes.
5. Blend the soaked chiles with the chipotles, half the yellow onion, the garlic, tomato paste, vinegar, brown sugar, cumin, oregano and the rest of the stock until smooth.
6. Move the cheeks to a foil pan, pour the sauce around rather than over them, cover tightly and cook 2 hours more at 275°F, until a probe slides into the center with no resistance at about 205°F.
7. Rest 30 minutes in the pan, pull into thick shreds, fold through the pan sauce and serve on warm corn tortillas with diced white onion.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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