A Mexican-style shredded beef that is slow cooked in spices and wrapped in a flour tortilla. A great way to feed a large crowd with little effort and in a small budget. A traditional Mexican dish, great for summer cook-out parties. The beef cheeks, marbled and melting after being slow cooked in the Weber smokey mountain.
Beef cheek meat
1. Wash the beef cheek meat and pat dry.
2. Set up a Weber smoky mountain, loaded up with a lot of charcoal. Maintain temperature at 250 degree F.
3. Place the meat in a roasting pan. Sprinkle the white fajita seasoning all over the meat. Flip and season the other side.
4. Take two large pieces of foil and divide the meat between them. Wrap tightly.
5. Place parcels on the grill rack, cover and let braise for 5-6 hours or so.
6. When the cheeks are fall-apart tender, take the pan out of the oven. Using 2 forks, pull the meat apart in the foil so that it mixes in with all of that fatty juicy goodness. Discard the fatty portions.
7. Serve the barbacoa on red corn tacos topped with chopped onions, cilantro, avocado, and or green chili if you like.
You can also braise the beef cheeks in the oven. Bake at 275 for 3 1/2 hours - turn the cheeks over once or twice while they cook.