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Cabeza Tacos

post #1 of 8
Thread Starter 

With winter approaching.....beef cheek is popping up cheap....i've braised it plenty, but never smoked it. So my plan is to marinade some cheek overnight, toss in the MES30 for a couple of hours over smoke, then braise it till tender.

 

Kicking off the marinade.....

 

 

trimmed the cheek down ready for marinading...

 

 

 

 

Pellicle time...

 

 

At this stage, a mate from Australia randomly turned up and forced me to partake in cold beverages. So photo's became a little hard to come by.....However I did get a pic of the final product...not plated...but close enough....

 

So it ended up being 3hrs in smoke.....then into my CI skillet, foiled with red wine, garlic, beef stock and italian herbs for 6 more hours. It was amazingly tender...pulled with a spoon. I served it on tortillas with fresh onion and cilantro and a dash of siracha..The smoking made all the difference... it was the best Taco i've ever had.

 

Thanks for looking.

Dingo out

post #2 of 8
I like cheeks..... I'm gonna have to try that...... icon14.gif
post #3 of 8

Nice! I've done braised pork cheeks - as well as stir fried. I'll have to try out the beef product. Isn't that the brand that Wally World carries?

post #4 of 8
Nice smoke!
post #5 of 8
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

I like cheeks..... I'm gonna have to try that...... icon14.gif

 

It worked out great Dave...only one more step than braising...but infinitely better flavor wise! Did it all in the MES

 

Quote:
Originally Posted by gravey View Post
 

Nice! I've done braised pork cheeks - as well as stir fried. I'll have to try out the beef product. Isn't that the brand that Wally World carries?

 

Yep Gravey...straight from Wally World. I love having a strong Hispanic population down these parts....makes for some great eating!

 

Quote:
Originally Posted by dirtsailor2003 View Post

Nice smoke!

 

Thanks Dirt!

post #6 of 8
Quote:
Originally Posted by Dingo007 View Post
 

Yep Gravey...straight from Wally World. I love having a strong Hispanic population down these parts....makes for some great eating!

 I totally agree. I enjoy the selection that we have in our area. My family/friends don't get it, but I enjoy my lengua and cabeza tacos. In fact, I have two packages of local tongue in the freeze waiting for when I'm up on my feet again. All the spices and uses for them, and the fact that most offerings are inexpensive don't hurt, either.

post #7 of 8
Thread Starter 
Quote:
Originally Posted by gravey View Post
 

 I totally agree. I enjoy the selection that we have in our area. My family/friends don't get it, but I enjoy my lengua and cabeza tacos. In fact, I have two packages of local tongue in the freeze waiting for when I'm up on my feet again. All the spices and uses for them, and the fact that most offerings are inexpensive don't hurt, either.

 

 Lengua is my favorite taco of all time....unfortunately the price of tongue ($25+ per tongue round here) has stopped most of the local tacorias and me from making them! Hopefully the Japanese will get over it and the prices will come back down.

post #8 of 8
Quote:
Originally Posted by Dingo007 View Post
 

 

 Lengua is my favorite taco of all time....unfortunately the price of tongue ($25+ per tongue round here) has stopped most of the local tacorias and me from making them! Hopefully the Japanese will get over it and the prices will come back down.

Ouch! That's crazy! I can get lengua for $2-3/tongue when I hit the local market shop we have. I think I bought 3 lbs of beef tallow, 2 trimmed beef hearts and tongues for a total of $20. I think he was just glad I was taking off with the product no one wants. Oh well! My gain!

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