cheek meat?

It's great stewed / braised. They're often served this way as "tacos de cabeza" in my local So Cal taquerias. They'd also be good cubed and stewed in non Mexican recipes, too. Slow, moist heat is the way to cook these.

Kinda of doubt it would BBQ well because of its relatively small size. I think the exterior would dry out before the collagen inside breaks down enough to get tender.

Did it come from the left or right buttcheek?

It Ain't Face Book!

It is Face Meat!
Pretty good if prepared properly.

Weiser

River City Smokehouse said:

Did it come from the left or right buttcheek?

Click to expand...

That's good stuff. They also call it cachete(cheek). It's a customary Saturday or Sunday morning meal for breakfast actually. But, I'd hit any time of the day. Basically, just season with salt and pepper, toss in some sliced onion, garlic cloves, bay leaf, a pinch or two of oregano and wrap in a few layers of foil and toss in the oven. Put it in a pan, it will leak. Probably will take a couple hours or so. Last time we made it, we made the whole head and that was years ago. Got alot harder to find whole heads after mad cow disease. They don't take a chance on selling them. I have seen this at Wal_Mart, just never thought of trying some out.
Serve with finely chopped onion and cilantro on a warm corn tortilla with a good, hot red salsa or pico de gallo. Good stuff. I'm getting hungry.