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Red Wine-Ancho Braised Beef Cheeks

Cachetes en Vino Rojo

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

  • About

Mexicans, like Europeans and many other cultures, cook and eat all parts of the animal. Braised beef cheeks are particularly rich and succulent. For this dish, I took a typical Mexican-style recipe and “Frenchified” it. What you get are incredibly moist mouthfuls of beef that you can serve with tortillas to make tacos.

Ingredients

  • 4 tablespoons vegetable oil, divided
  • 4 (12-ounce) beef cheeks, trimmed of excess fat

Method

  1. Heat 2 tablespoons of the oil in a large-heavy pot over medium-high heat until hot but not smoking. While the oil is heating, pat the beef cheeks dry and season with salt and pepper.
  2. Add as many pieces of beef to the pan as will fit comfortably without crowding and

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