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Barbacoa’ Mexican Beef cheek tacos

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900g Beef cheeks
1 tbsp Extra-­‐virgin olive oil
400ml Salt-­‐reduced beef stock
12 French eschallots, peeled Marinade:
1 tsp Chilli powder
1 tsp Dried cumin
1 tsp Dried oregano
2 tbsp Extra-­‐virgin olive oil
3 Garlic cloves
Pickled onion:
2 Red onions, sliced finely
Juice of 1 lemon
2 Oranges, peeled and chopped roughly
2 Ripe avocados, chopped
1 bunch Baby radish, finely sliced
2 Corn cobs, kernels removed
100g Crumbled goats cheese
2 tbsp Lemon juice
1 tbsp Water
Salt and pepper, to taste
White corn tortillas, warmed


1 Combine marinade ingredients in a glass dish. Add meat to marinade and rub all over, cover in clingfilm and marinate for at least 30 minutes. If choosing to marinate longer, place into fridge. When ready to cook make sure meat comes to room temperature.
2 Preheat oven to 160 degrees. Bring a heavy–based pan large enough to fit the cheeks to a medium heat, add 1 tbsp oil. Remove meat and garlic from marinade. Brown meat and garlic all over. Add stock, and eschallots, and brown for 5 minutes. Cover tightly with foil and lid, and place in oven for 3 hours or until meat is very tender. Remove pot from oven, carefully remove the foil and lid ( there will be a lot of steam). Set aside.
3 Meanwhile make the salad by combining all the vegetables. Place into the fridge until ready. Cover red onions with half of the lemon juice and set aside. When ready to serve salad whisk lemon juice, water, salt and pepper together and drizzle over.
4 When ready to eat, sprinkle corn tortillas with a little water, pile up and wrap tightly in foil. Place in oven for 15 minutes until warm. Shred meat using a fork, and place into 2 corn tortillas , top with pickled onion, and serve with salad on the side.


1 You can marinate for up to 48 hours.
2 The salad can be put inside each taco as well as served on the side.
3 You can add ½ tsp of cayenne pepper to the marinade if you prefer more spice.