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Smoked Beef Cheek Tacos

Smoked Beef Cheek Tacos

By Matt Pittman

Forget boring tacos and go BOLD. These beef cheek tacos are smoked, then slow braised for an ultra-tender finish. Load up your tortillas and pile on the toppings for the ultimate taco Tuesday feast.

Prep Time

20 Min

Cook Time

6 Hrs

Pellets

Oak
Yields: 8 Servings

Ingredients

main
3 Poundbeef cheeks, trimmed
As NeededMeat Church Holy Cow BBQ Rub
18 Ouncebeef stock or broth
1 Headgarlic
1 white onion, quartered
20 Smallcorn tortillas
1 Bunchcilantro
1 Smallwhite onion, chopped
Cotija cheese, for serving (optional)
fresh lime slices, for serving (optional)
Units of Measurement:

Step

  • Step 1

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

    Ingredients

    • 3 Pound beef cheeks, trimmed

  • Step 2

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

    Ingredients

    • As Needed Meat Church Holy Cow BBQ Rub

  • Step 3

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

    275 ˚F / 135 ˚C

    Super Smoke

  • Step 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.

    275 ˚F / 135 ˚C

    160 ˚F / 71 ˚C

    Super Smoke

  • Step 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.

    04:00

    275 ˚F / 135 ˚C

    Super Smoke

    Ingredients

    • 18 Ounce beef stock or broth

    • 1 Head garlic

    • 1  white onion, quartered

  • Step 6

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

  • Step 7

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

    Ingredients

    • 20 Small corn tortillas

    • 1 Bunch cilantro

    • 1 Small white onion, chopped

    •  Cotija cheese, for serving (optional)

    •  fresh lime slices, for serving (optional)

My Notes

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