START TRAEGERING WITH 0%* APR FINANCING - SHOP NOW
Due to Covid-19 Shipping May be Delayed - Learn Morex
Smoked Beef Cheek Tacos

Matt Pittman


Smoked Beef Cheek Tacos

Prep Time

20

Minutes

Cook Time

6

Hours

Serves

8 - 12

People

Effort

difficulty
difficulty
difficulty
difficulty
difficulty

Forget boring tacos and go BOLD. These beef cheek tacos are smoked, then slow braised for an ultra-tender finish. Load up your tortillas and pile on the toppings for the ultimate taco Tuesday feast.

Ingredients

  • 3 Pound beef cheeks, trimmed

  • As Needed Meat Church Holy Cow BBQ Rub

  • 18 Ounce beef stock or broth

  • 1 Head garlic

  • 1 white onion, quartered

  • 20 Small corn tortillas

  • 1 Bunch cilantro

  • 1 Small white onion, chopped

  • Cotija cheese, for serving (optional)

  • fresh lime slices, for serving (optional)

Steps

  • 1

    Trim the fat off the beef cheeks. This ensures a more pleasant bite in the tacos.
  • 2

    Season the trimmed cheeks moderately with Meat Church Holy Cow BBQ Rub. Allow to adhere for at least 15 minutes.
  • 3

    When ready to cook, set Traeger temperature to 275°F and preheat, lid closed for 15 minutes.
  • 4

    Place the cheeks directly on the grill grate and smoke for 2 to 2-1/2 hours. No spritzing required, you just want a good, heavy smoke. The internal temperature should be at least 160°F.
  • 5

    After the cheeks have achieved a nice color, place them in a half size steam pan. Mix the braising liquid, garlic and onions and pour over the cheeks. You want approximately 1 inch of liquid in the pan. Do not completely submerge the cheeks. Return the pan to the grill for 4 to 5 hours. Flip one time during the cook. They should be fork tender.
  • 6

    Pro Tip: If you want to smoke these overnight, set Traeger to 200°F, cover with foil and check back the next morning.
  • 7

    Serve on corn tortillas and top with cilantro and onions. Add Cotija cheese and fresh limes if desired. Enjoy!