Wagyu Beef Cheeks Tacos. Last summer I had the opportunity to teach a weekend class with Matt Pittman at his Meat Church headquarters. The beef cheek is incredibly tender and full of flavor. It's marbled with fat and has a richness like no other cut of beef.

I hadn't tried nor cooked them before, but KOW Cattle Company sent me the most amazing pieces of Wagyu Beef. Grill the beef until medium and slice as thin as possible. Kobe beef cheeks are muscles on the cow's face made very dense due to a lifetime of chewing. You can have Wagyu Beef Cheeks Tacos using 11 ingredients and 4 steps. Here is how you cook it.

Ingredients of Wagyu Beef Cheeks Tacos

It's 2 of wagyu beef cheeks about 1.1 lbs.
Prepare 1/2 of sweet onion sliced.
Prepare 1 of diced jalapeno seeded.
You need 1/2 can of beef broth.
You need of Juice of 1 lime.
It's to taste of Tabasco sauce.
Prepare of Your favorite bbq rub mixed with extra Mexican spices.
You need of Tortillas.
It's of Mexican cheese.
Prepare of Tomatoes.
Prepare of Avocados.

While they're too tough for any quick cooking applications, that dense tissue becomes tender and incredibly flavorful (Kobe/wagyu beef cheeks even more so) when slow cooked. Barbacoa Beef Cheek Tacos. by: aargersi. The beef cheeks, marbled and melting after over three hours in the oven, absorb the various marinade components (spices, coffee, chili, peanut butter) and sing with freshness of the lime juice in which they're braised. Beef barbacoa cooked in a dried pepper sauce can either be made with one type of meat or with a combination of several cuts of meat.

Wagyu Beef Cheeks Tacos instructions

Heat the smoker up to 275°. I used a lump charcoal and post oak combo. Let the cheeks come to room temp and cover with the spices while the smoker is coming up to temp. I used a Spiceology Chile Margarita and Killer Hogs Hot BBQ Rub blend..
Smoke uncovered for about 2 hours to set a light bark..
Place them in a foil pan with the beef broth, onion, jalapeno, lime juice and hot sauce. Cover and cook until they hit 210° or shreds easily..
Shred the cheeks and place back into the foil pan with the juices. Use tongs to load onto a warm tortilla and cover with your favorite toppings..

I ate so many of these and other tacos growing up in both Remove the beef cheeks from the pot, discarding the brine, and let them cool. Once the cheeks have cooled, roughly chop them into small pieces. Or if you are the adventurous sort, and love tacos and Mexican food, the following is a traditional Mexican recipe for tacos de lengua, taught to me by my Acapulco friend Arturo. This is the way his mother made it for him growing up. Trim fat from beef cheeks and discard.