09/08/2026
🌮 Texas-Style Beef Cheek Tacos
Serves: 6
Prep: 20 minutes
Cook: 3½–4 hours
Ingredients
3 lb beef cheeks, trimmed
1 tbsp olive oil
2 tsp kosher salt
1 tsp black pepper
2 tsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
1 medium onion, sliced
4 garlic cloves, minced
1 cup beef broth
1 tbsp Worcestershire sauce
Juice of 1 lime
12–16 small corn or flour tortillas
For serving: diced white onion, chopped cilantro, salsa, lime wedges, avocado, and crumbled queso fresco if desired.
Directions
1. Season the beef. Pat the beef cheeks dry. Mix the salt, pepper, chili powder, paprika, cumin, and garlic powder, then rub the seasoning over all sides.
2. Give them a good sear. Heat the olive oil in a Dutch oven over medium-high heat. Brown the cheeks on both sides, then remove them to a plate.
3. Build the flavor. Reduce the heat and add the sliced onion. Cook until it begins to soften, then add the garlic and cook briefly. Pour in the beef broth and Worcestershire sauce, scraping up the flavorful browned bits.
4. Slow cook. Return the beef cheeks to the pot. Cover and cook in a 325°F oven for about 3½–4 hours, until the meat is very tender and easily pulls apart. For food safety, beef should reach at least 145°F with a 3-minute rest, though beef cheeks will typically reach a substantially higher temperature during braising before becoming tender.
5. Shred & finish. Remove the cheeks and shred the meat. Skim excess fat from the cooking liquid, then return the shredded beef to the pot. Stir in the fresh lime juice and enough cooking liquid to keep everything juicy.
6. Build your tacos. Warm the tortillas and pile on the beef cheek. Top with onion, cilantro, salsa, avocado, and another squeeze of lime.
⭐ East Texas Beef Tip
Make them the day before! Beef cheeks taste even better after sitting overnight in their cooking juices. Reheat them gently and you have an easy taco dinner.
TRY SOMETHING NEW!
Slow Cooked • Texas Inspired • Big Beef Flavor
