Ingredients

• 4 lbs Beef cheeks(untrimmed)

• Kosher Salt Coarse

• pepper

• ½ onion

• Scallions

• Cilantro stems

• Thyme

• Rosemary

• 2 bay leaves

• 1 bulb garlic

• Dried Ancho chilies

• Guajillo chilies

• 8 cups beef stock/broth

Directions

1. In a smoker running at 250°, smoke the seasoned beef cheeks 4 hrs, or until they get a dark reddish brown color on the outside.

2. When the smoke is satisfactory, place in a Dutch oven or pan. Add the stock and all the other ingredients. Cover and let braise at the same temperature until meat is pull apart tender. Rest for an hr so the meat can cool down.

3. The liquid, is called the consomme. You will need that for your tacos to dip in… yum. If you don't mind the heat, blend all the seasonings in the liquid. This gives the consomme more depth and of course more spice. For a more simple palate, just use the broth. Some Pico de Gallo to garnish will be just fine.

4. After the meat has rested a bit, go ahead and shred apart for tacos. At this time you can remove any pieces of fat or cartilage that didn't break down. With the cheek meat, assemble your tacos with your favorite cheese,

5. Pico and enjoy.