Name: Beef Cheek Tacos
Yield: Makes 8 to 10 tacos
Ingredients: 2 tablespoons kosher salt; Juice of 1/2 lemon; Juice of 1/2 orange; Juice of 1 lime; 1/2 cup sugar; 3 garlic cloves, peeled and smashed; 1/2 cup red wine vinegar; 1/2 cup whole dried chiles de árbol; 1 1/2 whole dried guajillo chiles; 1 cup roughly chopped fresh cilantro; 2 quarts water; 1 pound beef cheeks, cleaned (ask your butcher to do this for you); 1 1/2 tomatillos, charred; 1 1/2 cups roughly chopped fresh cilantro; 1 1/2 serrano chiles, with seeds; 1 1/2 jalapeños peppers with seeds, charred; Juice of 1 lime; 2 1/2 garlic cloves, peeled; 1/2 cup roughly chopped scallions, charred; 1/2 cup natural rice vinegar (not seasoned); 1/4 cup vegetable oil; 8 to 10 corn tortillas; Salt and freshly ground black pepper to taste; Chopped white onion; Chopped cilantro

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Beef Cheek TacosBobby Fisher

Cabeza—or beef cheek—tacos are some of the best things this planet has to offer as food. I ate so many of these and other tacos growing up in both L.A. and Orange County that it became part of me and, in a way, prepared me to cook my own tacos. Splash some salsa verde on there, and that's it: SoCal, and especially L.A., on a plate.

Recipe notes

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