Beef Cheek Barbacoa and Shrimp Tacos

[Joshw]

When I first seen the Taco TD, I thought surf and turf. Looking at the rules, they didn't have fish listed as an option. That got changed, and then I had the problem of what surf, and what turf to use. Then Sako threw a beef cheek idea at me, and that set the wheels in motion. Although, my recipe is different than his, I feel I should give him some credit for the inspiration, so if you guys want to see some more great looking tacos, here is a link to Sako's.
https://www.bbq-brethren.com/forum/showthread.php?t=175060

Now on to mine, it has a lot of steps, so crack open a cold one, and enjoy.

Started with trimming up some beef cheeks. and making my barbacoa rub.

Smoked them at 220 for 4 hours.

While they were cooking, I made some salsa roja.

I toasted the spices and peppers, then added half an onion, some garlic, and a can of fire roasted tomatoes. Simmered for 30 minutes then blended smooth.

I mixed a cup of the salsa roja, a cup of beef stock, and a sliced onion to the beef cheeks, covered and put back on to braise.

3 hours later

While the beef was cooling, I made some chile lime shrimp.

Then I roasted some tomatillos, serrano, and jalapeno peppers for some Guacamole Taquero.

Then I made some homemade corn tortillas and pickled red onions.

Finally Time to assemble

I chopped the beef cheeks, and mixed with some of the braising liquid.

Added some shrimp

Pickled onion

Added some Guacamole Taquero and crema

And finally topped with some smoked queso fresco, that I made the other day.

Hope you enjoyed.

 

[Titch]

looks great mate

 

[Joshw]

looks great mate

Thanks man, it certainly didn't suck. Even with a belly full of wings.

 

[SmokinFun]

That looks really delicious! Nice work!:thumb:

 

[ModelMaker]

Man, lot of work for a taco.
But Good.
Ed

 

[Stingerhook]

Interesting but delicious combination.

 

[BillN]

Looking good, liking the flavor profile, have not smoked queso fresco "yet".

 

[PatAttack]

Killer tacos, Josh!!

 

[Czarbecue]

:eusa_clap I applaud you for using the word "braised" correctly!

I recently did beef cheek barbacoa and used the same spices... I found it bland. Maybe it's the amount? I think I lost most of the flavor to the stock.

 

[Big George's BBQ]

YUM I want some of that

 

[Jason TQ]

:jaw::jaw::jaw::jaw::jaw:

 

[ssv3]

:jaw::jaw::jaw::jaw::jaw:

+1. Can't even conjure up a word to call this cook as anything I say will be an understatement.

A whole lot of thumbs up Josh. :clap2:

 

[Joshw]

Looking good, liking the flavor profile, have not smoked queso fresco "yet".

This was my first time smoking queso, it turned out pretty good. I smoked it for 6 hours with lumberjack apple pellets, and an A-maze-n tray. I think I could have actually gone longer, but I was afraid of overpowering the cheese.. Since it is a fresh cheese, it does loose some moisture, but I will do it again.

 

[robert-r]

Super! Only thing missing is the cerveza.

 

[Joshw]

:eusa_clap I applaud you for using the word "braised" correctly!

I recently did beef cheek barbacoa and used the same spices... I found it bland. Maybe it's the amount? I think I lost most of the flavor to the stock.

Not sure, Did you only use beef stock? I went with 50/50 stock, and salsa roja. then mixed in some of the braising liquid with the chopped meat. I was pretty happy with it. Some of the best tacos, I have had. I wouldn't give up, you might just tweak your recipe some. I will say, in my experience with Authentic Mexican food, it is a little bland on it's own. They rely heavily on salsas and condiments for the flavor boost.

 

[Joshw]

Super! Only thing missing is the cerveza.

Thanks, I had planned on making some margaritas with a chipotle lime salted rim, but after drinking bourbon and red stripe all day, I really didn't need the tequila.

 

[Joshw]

:jaw::jaw::jaw::jaw::jaw:

+1. Can't even conjure up a word to call this cook as anything I say will be an understatement.

A whole lot of thumbs up Josh. :clap2:

Thanks guys. They came out great Sako. Thanks for the idea.

 

[Czarbecue]

Not sure, Did you only use beef stock? I went with 50/50 stock, and salsa roja. then mixed in some of the braising liquid with the chopped meat. I was pretty happy with it. Some of the best tacos, I have had. I wouldn't give up, you might just tweak your recipe some. I will say, in my experience with Authentic Mexican food, it is a little bland on it's own. They rely heavily on salsas and condiments for the flavor boost.

I used a recipe that claimed to be authentic, so maybe it was bland to begin with. The only difference is I didn’t add any salsa roja to the braising liquid. Just the cumin, salt, pepper, garlic, bay leaf, and beef broth (not stock).

 

[Smoke Dawg]

Killer Tacos Josh. You really some work into these!

 

[Joshw]

Killer Tacos Josh. You really some work into these!

Thanks, there was some work involved, but not that bad. It's a labor of love thing. The end result was worth it.