Beef Cheek Barbacoa Recipe

Toast and rehydrate chiles

Heat a dry skillet over medium heat. Toast the guajillo and ancho chiles for 10–20 seconds per side until fragrant but not burnt. Remove seeds and stems if not already done. Place toasted chiles in a bowl and cover with 1 to 1 1/2 cups very hot water; let soak 15–20 minutes until softened.

Sweat aromatics

While chiles soak, roughly chop the yellow onion and peel the garlic. In a small skillet, add 1 teaspoon olive oil and cook the onion over medium-low heat until translucent (3–4 minutes). This step mellows onion for the sauce; you can also use raw if preferred.

Blend chile paste

Drain the softened chiles, reserving about 1/2 cup of the soaking liquid. In a blender, combine drained chiles, cooked onion, garlic, chipotle in adobo, cilantro stems, ground cumin, oregano, ground cloves, black pepper, brown sugar, lime juice, and 1/2 to 1 cup of water (or reserved soaking liquid). Blend until very smooth, adding more liquid as needed to reach a thick pourable sauce. Taste and season with 1 to 2 teaspoons salt (adjust to preference).

Trim and sear beef cheeks

Pat beef cheeks dry and trim excess silver skin or fat as needed. Season lightly with 1 teaspoon salt and some black pepper. Heat a large heavy-bottomed Dutch oven or ovenproof pot over medium-high heat with 2 tablespoons olive oil. Sear cheeks 3–4 minutes per side until deep brown; work in batches if necessary. Remove cheeks and set aside.

Combine liquids and aromatics

To the same pot, add the blended chile paste and cook over medium heat for 2–3 minutes to remove raw flavors, stirring. Add the 2 cups beef or chicken stock, 1 cup orange juice, 2 tablespoons apple cider vinegar, bay leaves, whole cloves (if using), and the remaining 1 teaspoon salt. Stir to combine and bring to a gentle simmer.

Braise

Return seared beef cheeks to the pot, nestling them in the liquid. The braising liquid should come about halfway up the cheeks; add a little extra stock or water if needed. Bring to a simmer, then cover and transfer to an oven preheated to 300°F (150°C). Braise until very tender, 3 to 4 hours, turning once halfway through. Alternatively, simmer gently on the stovetop over low heat, covered, for the same time.

Check doneness and reduce

When cheeks are fork-tender and easily shred, remove them to a tray and tent with foil. Strain the braising liquid into a saucepan, pressing solids to extract flavor. Skim fat if desired. Bring strained liquid to a boil and reduce until slightly thickened (6–10 minutes) to concentrate flavors; adjust seasoning with salt and a little brown sugar or lime juice if needed.

Shred and finish

Shred the beef cheeks with two forks or chop coarsely. Return shredded meat to the reduced sauce in the saucepan, toss to coat and warm through over low heat for 2–3 minutes so meat soaks up sauce.

Warm corn tortillas on a dry skillet or wrapped in foil in a low oven. Pile barbacoa onto tortillas and top with finely diced white onion and chopped cilantro. Serve with lime wedges on the side. Leftover barbacoa keeps refrigerated for up to 4 days or frozen for up to 3 months.