Beef Cheek Birria Tacos

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Ingredients

• Beef cheeks
• Grande Gringo seasoning
• Dried guajillo peppers
• Dried ancho peppers
• Spicy chili ARB oil
• Onion
• Garlic
• Crushed tomato
• Fresh cilantro
• Beef broth
• Flour tortillas
• Mexican melting cheese
• White onion
• Radish

Instructions

1. Season the beef cheeks with Grande Gringo seasoning and smoke them on a grill at 250 degrees Fahrenheit for about 1 hour and 45 minutes.
2. Make the braising liquid by boiling dried guajillo peppers, dried ancho peppers, onion, garlic, and Grande Gringo seasoning for 15 minutes. Blend the mixture with crushed tomato, fresh cilantro, and some of the braising liquid until smooth.
3. Transfer the smoked beef cheeks to a Dutch oven and pour in the braising liquid mixture, beef broth, and the remaining braising liquid. Braise the beef cheeks in the Dutch oven on the grill at 350 degrees Fahrenheit until they are tender and falling apart.
4. Dip flour tortillas in the braising liquid and cook them on a griddle until they are crispy. Fill the tortillas with the shredded beef cheeks and Mexican melting cheese, and top with white onion, radish, and cilantro.
5. Serve the tacos with a bowl of the warm braising liquid for dipping.

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