I've been craving some beef cheeks, so I decided on making some barbacoa today.
Last night I made up some of my ancho chili marinade and let the cheeks bathe in it overnight.
Today I took the cheeks from the marinade, wrapped them up in banana leaves, stuck them in a pan, and now in the smoker for 4 hours at 225. After 4 hours, I'll pull the meat from the leaves, put the meat back into the pan, seal it with foil and let it go for a few more hours.
Soaked some pintos overnight, and now have them simmering with some homemade chili powder, onion, garlic, jalapeño, and bell peppers. Dumped a little brisket in too!
Taco shots later!
Last night I made up some of my ancho chili marinade and let the cheeks bathe in it overnight.
Today I took the cheeks from the marinade, wrapped them up in banana leaves, stuck them in a pan, and now in the smoker for 4 hours at 225. After 4 hours, I'll pull the meat from the leaves, put the meat back into the pan, seal it with foil and let it go for a few more hours.
Soaked some pintos overnight, and now have them simmering with some homemade chili powder, onion, garlic, jalapeño, and bell peppers. Dumped a little brisket in too!
Taco shots later!
