Smoked Beef Cheek Tacos Recipe by Matt Pittman

Forget boring tacos and go bold with these smoked beef cheek tacos, perfect for an ultimate Taco Tuesday feast. The beef cheeks are smoked and then slow-braised to achieve an ultra-tender finish. Load up your tortillas and pile on the toppings for a delicious meal.

Prep Time: 20 minutes
Cook Time: 6 hours
Pellets: Mesquite

Ingredients (Serves 8):

• Beef Cheeks:
  • 3 pounds beef cheeks, trimmed
  • Meat Church Holy Cow BBQ Rub, to taste
  • 1 head of garlic, halved crosswise
  • 1 medium white onion, quartered
  • 18 ounces beef stock
• Tacos:
  • 20 small corn tortillas (6 inches)
  • 1 bunch fresh cilantro, chopped
  • 1 small white onion, chopped
  • Cotija cheese, for serving (optional)
  • Lime wedges, for serving (optional)

Instructions:

1. Preparation:

   • Trim the fat off the beef cheeks. Season the trimmed cheeks moderately with Meat Church Holy Cow BBQ Rub. Let sit for at least 15 minutes.

2. Preheat the Grill:

   • Set the Traeger temperature to 275°F and preheat with the lid closed for 15 minutes.

3. Smoking:

   • Place the beef cheeks directly on the grill grates. Insert the probe into the center of one of the cheeks. Close the lid and smoke until the internal temperature reaches at least 160°F and the cheeks are nicely browned, which takes about 2-2.5 hours.

4. Braising:

   • Transfer the beef cheeks to a half-size steam pan. Add the garlic and onion to the pan, then pour the beef stock over the cheeks to have about 1 inch of liquid in the pan. Cover the pan with foil.

5. Slow Cooking:

   • Place the steam pan back on the grill grates, close the lid, and cook, flipping once, until very tender, about 4-5 hours. For overnight cooking, set the Traeger temperature to 200°F and check back the next morning.

6. Serving:

   • Shred the beef cheeks and serve in corn tortillas with cilantro, onion, and Cotija cheese, if desired, on top, and lime wedges alongside. Enjoy!

Tips:

• If you prefer a smoky flavor, use the Super Smoke setting on your Traeger grill during the smoking phase.
• To make it a complete meal, serve these tacos with a side of Mexican rice and beans.