Crispy Potato and Beef Cheek Tacos from Chicano Eats
- 15 Min Prep Time
- 2 hrs 30 mins Cook Time
- 4 Servings
Crispy Potato and Beef Cheek Tacos from Chicano Eats
Ingredients
- 1 1/2 Lbs Meats Beef Cheek
- 1 1/2 Lbs Yukon Gold Potatoes, Cubed
- 6 Garlic Cloves
- 1/4 Cup Queso Cotija, Crumbled
- 1/2 Tsp Ground Black Pepper
- Kosher Salt Or Fine Sea Salt, To Taste
- 4 Large Roma Tomatoes (About 1 Lb)
- 1/4 White Onion
- 4 Garlic Cloves
- 1 Tbsp Kosher Salt, Or Sub With 1 1/2 Teaspoons Of Fine Sea Salt
- 1/4 Tsp Ground Black Pepper
- 1 1/2 Cup Water
- Corn Tortillas
- Shredded Cabbage Or Shredded Lettuce
- Cotija Cheese
- Salsa
- Red Onion, Thinly Sliced
Instructions
- Place your potatoes and 6 garlic cloves in a large pot or dutch oven, cover with water by about an inch, and bring to a boil over medium heat. Once the water comes to a boil, reduce the heat to medium-low and simmer for 15 minutes until the potatoes are soft.
- Transfer your potatoes and garlic to a bowl, mash, and sprinkle in the queso cotija, and pepper. Taste for salt and adjust.
- In a large pot or dutch oven, add the tomatoes, onion, and garlic, cover with water by an inch, and bring to a simmer.
- Simmer for 10-15 minutes over medium heat so the tomatoes get soft. Strain the vegetables then add to a blender pitcher with 1 1/2 cups of water, salt, and pepper and blend until smooth.
- Transfer the mixture back into the pot, add in the beef cheek, and simmer on medium-low for about 2 hours, until the beef shreds easily.
- Heat a couple of tablespoons of vegetable oil in a large skillet over medium heat. Add 1/4 cup of the mashed potatoes to each tortilla along with a tablespoon or two of the shredded beef cheek, fold the tortilla over, and cook for about 3-4 minutes on each side until crispy and golden brown.
- Garnish with shredded lettuce, then pour some of the tomato sauce over each taco. Finish by garnishing with some cotija crema and your favorite hot sauce.
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