Big Poppa’s Beef Cheek Tacos

Directions

Pre-heat the Grill/Smoker or Oven: Preheat your grill, smoker, or oven to 300°F (150°C).

Prepare the Beef Cheeks:

Trim any silver skin and excess fat from the beef cheeks.

Place the beef cheeks in a deep pan.

Season the Beef Cheeks:

Generously season the beef cheeks with Big Poppa’s Jallelujah Jalapeño Seasoning and Big Poppa’s Cash Cow Seasoning.

Cook the Beef Cheeks:

Place the seasoned beef cheeks on the pre-heated grill, smoker, or oven.

Let the beef cheeks cook for 1 to 1.5 hours, or until they reach an internal temperature of 170°F (77°C).

Enhance the Flavor:

Sprinkle cumin over the cooked beef cheeks.

Sprinkle additional Big Poppa’s Cash Cow and Jallelujah Jalapeño Seasoning for extra flavor.

Add Flavorful Ingredients:

In a deep roasting pan, combine the can of green peppers, minced garlic, sliced tomatoes, and the can of beer.

Place the cooked beef cheeks in the roasting pan with the mixture.

Continue Cooking:

Return the roasting pan to the grill, smoker, or oven.

Let the mixture roast for about 3 hours, until the beef cheeks are tender. Aim for an internal temperature of 212°F (100°C).

Shred the Beef Cheeks:

Once the beef cheeks are fully cooked and tender, remove them from the roasting pan and shred the meat using forks.

Assemble the Tacos:

Heat the corn tortillas for a few seconds on each side.

Lay a generous amount of shredded beef cheek meat on each tortilla.

Add Toppings:

Top the tacos with red hot salsa, chopped cilantro, chopped onions, a drizzle of Mexican Crema, and a squeeze of lime.

Finishing Touches:

Sprinkle crumbled Cotija Cheese over the tacos.

Enjoy Your Tacos:

Season avocado slices with Big Poppa’s Jallelujah Jalapeño Seasoning and add them to the tacos.

Serve the tacos with lime wedges on the side.