Hey there folks... haven't been very active of late, just being lazy. Work hours changed and I've been lurking instead of participating. Just felt like I was driving with half the tires on the shoulder lately.
I did these once before, but no pics, so it didn't happen. Defrosted a pack of cheeks from the somewhat new latino section at the local Kroger. Rumba! brand if I recall.
There was a lot to trim, but I cleaned them up and salted while I prepared the rest of the stuff.
Mixture of onions, beef stock, Chipotles in adobo, cumin, ancho powder, mexican oregano and some garlic and black pepper. Oh... a few bay leaves also.
Everybody in the pool! A little over an hour in the IP, then remove the meat and bay leaves. Shred the meat and simmer the sauce for a few minutes before hitting it with the stick blender.
Dipped the street taco sized tortillas in the broth, tossed them in the skillet, then filled with the beef, Oaxaca cheese and some diced white onion. Crisped them up two at a time.
Plate shot with some canned black refried beans. Everything topped with the sauce, my homemade pickled spicy peppers, more white onions and some cilantro. The texture this time around was a little softer than I cared for.. but the taste was spot on. I already know where the leftovers are going.... into some ABT's along with the Oaxaca and onions.
I thoroughly enjoyed these. I may try smoking the cheeks next time before the IP but that's for next time. Next in the line up are some wings going in the new basket I bought for the spinner. Gonna do that after work today.
Thanks for looking and happy hump day!
I did these once before, but no pics, so it didn't happen. Defrosted a pack of cheeks from the somewhat new latino section at the local Kroger. Rumba! brand if I recall.
There was a lot to trim, but I cleaned them up and salted while I prepared the rest of the stuff.
Mixture of onions, beef stock, Chipotles in adobo, cumin, ancho powder, mexican oregano and some garlic and black pepper. Oh... a few bay leaves also.
Everybody in the pool! A little over an hour in the IP, then remove the meat and bay leaves. Shred the meat and simmer the sauce for a few minutes before hitting it with the stick blender.
Dipped the street taco sized tortillas in the broth, tossed them in the skillet, then filled with the beef, Oaxaca cheese and some diced white onion. Crisped them up two at a time.
Plate shot with some canned black refried beans. Everything topped with the sauce, my homemade pickled spicy peppers, more white onions and some cilantro. The texture this time around was a little softer than I cared for.. but the taste was spot on. I already know where the leftovers are going.... into some ABT's along with the Oaxaca and onions.
I thoroughly enjoyed these. I may try smoking the cheeks next time before the IP but that's for next time. Next in the line up are some wings going in the new basket I bought for the spinner. Gonna do that after work today.
Thanks for looking and happy hump day!
