40+ Quick and Easy Mexican Beef Cheek Recipes for Every Palate

Mexican cuisine is known for its bold flavors, rich textures, and diverse use of ingredients.

One of the most beloved cuts of beef in Mexican cooking is the beef cheek, or cachete.

Slow-cooked and incredibly tender, beef cheeks are the perfect base for a variety of traditional Mexican dishes.

From tacos and stews to mole and chile-based sauces, beef cheeks bring a unique depth of flavor that is beloved in Mexican kitchens across the country.

If you’re looking to dive into the world of cachete and explore how it can be prepared in numerous mouthwatering ways, you’re in the right place.

This blog will guide you through 40+ incredible Mexican beef cheek recipes, each showcasing the versatility and richness of this underrated cut of meat.

Whether you’re a seasoned cook or a beginner, these recipes will help you discover a whole new side of Mexican cooking.

40+ Quick and Easy Mexican Beef Cheek Recipes for Every Palate

Beef cheeks are a fantastic ingredient to explore, especially when it comes to authentic Mexican cuisine.

Their tenderness and ability to absorb rich, flavorful sauces make them an ideal choice for a variety of dishes, from hearty stews to street tacos.

As we’ve seen with the 40+ recipes provided, cachete is incredibly versatile, easily adapting to different chilies, sauces, and seasonings that define Mexican cooking.

These recipes not only bring traditional Mexican flavors into your kitchen but also offer an opportunity to experiment with new flavors and textures.

Whether you’re cooking for a family gathering, a special occasion, or just a weeknight dinner, these Mexican beef cheek recipes are sure to impress.

So grab your ingredients, get ready to cook, and savor the rich, delicious flavors of Mexico!

Carne de Res en Su Jugo (Beef Cheeks in Broth)

Carne de Res en Su Jugo is a comforting Mexican dish made with tender beef cheeks simmered in a flavorful broth, along with beans, bacon, and a medley of fresh vegetables. This hearty stew offers a balance of savory, smoky, and slightly tangy flavors, typically served with freshly made tortillas. It’s an ideal dish for a cozy meal and a staple in many Mexican households, particularly in Jalisco.

Ingredients:

1. 2 lbs beef cheeks, cut into large chunks
2. 1/2 lb bacon, diced
3. 1 large onion, chopped
4. 4 cloves garlic, minced
5. 2 medium tomatoes, chopped
6. 1 dried ancho chili
7. 1 dried guajillo chili
8. 1/2 cup fresh cilantro, chopped
9. 1 bay leaf
10. 1 tbsp cumin
11. 1 tbsp oregano
12. Salt and pepper to taste
13. 6 cups beef broth
14. 1 cup cooked pinto beans (optional)
15. Lime wedges, for serving
16. Fresh cilantro, for garnish
17. Tortillas, for serving

Instructions:

1. In a large pot, cook the diced bacon over medium heat until crispy, then remove and set aside, leaving the rendered fat in the pot.
2. Add the beef cheeks to the pot and brown on all sides, about 5 minutes per side.
3. Add the onions and garlic, sautéing for 2-3 minutes until softened.
4. Toast the ancho and guajillo chiles in a dry skillet for about 30 seconds, then soak them in hot water for 10 minutes. Afterward, blend them into a smooth paste using a bit of the soaking water.
5. Stir in the chili paste, cumin, oregano, and a pinch of salt and pepper.
6. Pour in the beef broth and bring to a boil. Once boiling, reduce the heat and simmer for 2-3 hours until the beef cheeks are tender and fall apart easily.
7. In the last 15 minutes of cooking, add the cooked pinto beans and allow them to heat through.
8. Serve the stew with lime wedges, fresh cilantro, crispy bacon, and tortillas on the side.

Carne de Res en Su Jugo is a deliciously rich and flavorful dish that highlights the tender texture of beef cheeks. The slow-cooked beef, smoky bacon, and earthy chili paste come together to create a hearty and satisfying stew. With a tangy squeeze of lime and a side of warm tortillas, this dish makes for a perfect comforting meal for family and friends, embodying the traditional flavors of Jalisco, Mexico.

Tacos de Cachete (Beef Cheek Tacos)

Tacos de Cachete is a popular Mexican street food, made with slowly braised beef cheeks that are shredded and served in soft corn tortillas. The slow cooking process tenderizes the beef, infusing it with rich flavors from a blend of spices and herbs. Topped with onions, cilantro, and a drizzle of salsa, these tacos are simple yet full of bold, savory flavors that make them a crowd favorite.

Ingredients:

1. 2 lbs beef cheeks, trimmed and cut into large pieces
2. 1 large onion, quartered
3. 4 cloves garlic, smashed
4. 1 tsp ground cumin
5. 1 tsp dried oregano
6. 2 bay leaves
7. Salt and pepper to taste
8. 4 cups beef broth
9. 12 small corn tortillas
10. 1/2 cup chopped fresh cilantro
11. 1 small onion, finely diced
12. Salsa of choice (green or red)
13. Lime wedges for serving

Instructions:

1. In a large pot, season the beef cheeks with salt, pepper, cumin, and oregano. Add the onion, garlic, and bay leaves.
2. Pour in the beef broth, ensuring the beef is fully covered. Bring the broth to a boil, then lower the heat to a simmer.
3. Cover the pot and simmer for about 3 hours, or until the beef is tender and easily shreds with a fork.
4. Once the beef is cooked, remove it from the broth and let it cool slightly before shredding with two forks.
5. Heat the corn tortillas on a skillet or griddle until warm and slightly crispy on the edges.
6. Assemble the tacos by placing shredded beef on each tortilla, then topping with fresh cilantro, diced onions, and a drizzle of your favorite salsa.
7. Serve with lime wedges on the side for an added burst of freshness.

Tacos de Cachete are the perfect example of how simplicity can create extraordinary flavor. The slow-braised beef cheeks, full of tender texture and savory richness, shine when topped with the fresh brightness of cilantro and onions. Paired with a zesty salsa and lime, these tacos are a flavorful and satisfying dish that will transport you straight to the vibrant streets of Mexico.

Cachete en Salsa Verde (Beef Cheeks in Green Sauce)

Cachete en Salsa Verde is a delicious Mexican recipe featuring beef cheeks cooked in a tangy, green tomatillo sauce. This dish combines the richness of slow-cooked beef cheeks with the bright, vibrant flavors of fresh tomatillos, cilantro, and lime. Perfect served with rice and beans, it is a flavorful, satisfying meal that showcases the depth and complexity of Mexican cuisine.

Ingredients:

1. 2 lbs beef cheeks, cleaned and cut into chunks
2. 8 tomatillos, husked and rinsed
3. 2 jalapeños, seeds removed
4. 1 small onion, quartered
5. 2 cloves garlic, peeled
6. 1/2 cup fresh cilantro, chopped
7. 1 tbsp olive oil
8. 1 tsp ground cumin
9. Salt and pepper to taste
10. 2 cups beef broth
11. 1 tbsp lime juice
12. 1 tbsp vegetable oil (for frying)
13. Fresh cilantro and lime wedges for garnish

Instructions:

1. In a skillet over medium heat, dry roast the tomatillos, jalapeños, onion, and garlic for about 5-7 minutes until they begin to char slightly.
2. Transfer the roasted ingredients to a blender along with cilantro, cumin, and a pinch of salt. Blend until smooth to make the salsa verde.
3. Heat vegetable oil in a large pot over medium-high heat and sear the beef cheeks until golden brown on all sides, about 5 minutes per side.
4. Pour in the salsa verde and beef broth, stirring to combine. Bring to a simmer, then cover and cook for 2-3 hours, or until the beef cheeks are tender and easily shred.
5. Once cooked, shred the beef with two forks and stir in lime juice.
6. Serve the beef cheeks in salsa verde with rice, beans, and warm tortillas on the side.

Cachete en Salsa Verde is a vibrant and flavorful dish, where the tender beef cheeks are elevated by the tangy and slightly spicy green sauce made from roasted tomatillos and jalapeños. The richness of the beef combined with the brightness of lime and cilantro creates a perfect harmony of flavors. This dish, served with rice and beans, is a true celebration of traditional Mexican flavors, making it an ideal choice for any festive gathering or family meal.

Birria de Cachete (Beef Cheek Birria)

Birria de Cachete is a mouth-watering Mexican stew made with beef cheeks, simmered in a rich, aromatic broth flavored with dried chilies, garlic, and traditional spices. Originating from Jalisco, this hearty dish is known for its tender beef that falls apart easily and its complex, savory flavor profile. Typically served with fresh tortillas, lime, and onions, Birria de Cachete is perfect for special occasions or casual meals alike.

Ingredients:

1. 2 lbs beef cheeks, trimmed
2. 4 dried guajillo chilies
3. 2 dried ancho chilies
4. 2 cloves garlic, minced
5. 1 large onion, quartered
6. 2 tomatoes, chopped
7. 2 tsp ground cumin
8. 1 tsp ground oregano
9. 1 tsp ground cinnamon
10. 3 cloves
11. 4 cups beef broth
12. 1 tbsp apple cider vinegar
13. Salt and pepper to taste
14. 12 small corn tortillas
15. Fresh cilantro, chopped
16. Diced onion, for garnish
17. Lime wedges, for serving

Instructions:

1. Toast the dried guajillo and ancho chilies in a dry skillet for about 2 minutes until fragrant, then remove the stems and seeds. Soak them in hot water for 10 minutes to rehydrate.
2. In a blender, combine the rehydrated chilies, garlic, onion, tomatoes, cumin, oregano, cinnamon, cloves, and apple cider vinegar. Blend until smooth, adding a bit of soaking water if necessary.
3. Season the beef cheeks with salt and pepper. Heat a large pot over medium-high heat and sear the beef cheeks on all sides until golden brown, about 5 minutes per side.
4. Pour in the chili sauce and beef broth, scraping any browned bits from the bottom of the pot. Bring to a boil, then reduce the heat and simmer for 2-3 hours until the beef cheeks are very tender.
5. Once the beef is cooked, shred the meat using two forks and return it to the broth. Adjust seasoning with salt and pepper.
6. Serve the Birria de Cachete with warm tortillas, diced onions, cilantro, and lime wedges.

Birria de Cachete is a flavorful, comforting dish that celebrates the richness of beef cheeks cooked in a flavorful, aromatic broth. The tender beef absorbs the deep, earthy flavors from the dried chilies and spices, while the tang of vinegar adds a lovely balance to the richness. Whether served as tacos, with broth for dipping, or alongside rice, Birria de Cachete is a delicious and satisfying meal perfect for any occasion.

Cachete en Mole Rojo (Beef Cheeks in Red Mole)

Cachete en Mole Rojo is a decadent Mexican dish that pairs tender beef cheeks with a rich, smoky red mole sauce. Mole is a complex, multi-layered sauce made with a variety of chilies, chocolate, nuts, and spices. When simmered with beef cheeks, the sauce infuses the meat with deep, comforting flavors that are perfect for serving with rice or tortillas. This dish is perfect for a festive meal or family gathering.

Ingredients:

1. 2 lbs beef cheeks, cut into chunks
2. 2 dried pasilla chilies
3. 2 dried mulato chilies
4. 1 dried chipotle chili
5. 1/4 cup sesame seeds
6. 1/4 cup almonds
7. 1/4 cup raisins
8. 2 cloves garlic, minced
9. 1 small onion, chopped
10. 2 tomatoes, chopped
11. 1 oz dark chocolate (70% cocoa)
12. 2 tsp ground cinnamon
13. 1 tsp ground cumin
14. 1/2 tsp ground cloves
15. 4 cups beef broth
16. 1 tbsp olive oil
17. Salt and pepper to taste
18. 12 small corn tortillas
19. Fresh cilantro, for garnish
20. Lime wedges, for serving

Instructions:

1. Toast the pasilla, mulato, and chipotle chilies in a dry skillet until fragrant, about 2-3 minutes. Remove stems and seeds, then soak the chilies in hot water for 15 minutes to soften.
2. In a blender, combine the soaked chilies, sesame seeds, almonds, raisins, garlic, onion, tomatoes, cinnamon, cumin, cloves, and a pinch of salt. Add a bit of the soaking liquid to help blend everything into a smooth paste.
3. Heat olive oil in a large pot over medium heat. Season the beef cheeks with salt and pepper, then sear them on all sides until golden brown, about 5 minutes per side.
4. Pour the mole paste into the pot and stir to coat the beef. Add the beef broth, bringing it to a boil before reducing the heat to a simmer. Cover and cook for 2-3 hours, or until the beef cheeks are tender.
5. Once the beef is tender, stir in the dark chocolate until it melts into the sauce, adding depth and richness to the mole.
6. Serve the beef cheeks in mole sauce with warm tortillas, cilantro, and lime wedges.

Cachete en Mole Rojo is an indulgent and flavorful dish that highlights the complexity of mole sauce and the tenderness of beef cheeks. The mole’s combination of chilies, chocolate, and spices creates a deep, earthy sauce that coats the beef, making each bite rich and satisfying. This dish pairs wonderfully with rice or tortillas, allowing you to savor every bit of the delicious, savory sauce.

Cachete con Papas (Beef Cheeks with Potatoes)

Cachete con Papas is a simple yet comforting Mexican dish that features tender beef cheeks cooked with potatoes in a savory, flavorful broth. This dish is perfect for a hearty family meal and offers the ideal balance of richness from the beef and the creamy texture of potatoes. Served with a side of rice or tortillas, it’s a complete meal that is sure to please everyone at the table.

Ingredients:

1. 2 lbs beef cheeks, cut into chunks
2. 4 medium potatoes, peeled and diced
3. 1 large onion, chopped
4. 3 cloves garlic, minced
5. 2 tomatoes, chopped
6. 1 tsp ground cumin
7. 1 tsp dried oregano
8. 1/2 tsp smoked paprika
9. 4 cups beef broth
10. 1 tbsp olive oil
11. Salt and pepper to taste
12. Fresh cilantro, chopped (for garnish)
13. Lime wedges (for serving)
14. Warm tortillas or rice (for serving)

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Season the beef cheeks with salt and pepper, then sear them in the pot until browned on all sides, about 5 minutes per side.
2. Add the onions and garlic, cooking for 3-4 minutes until softened.
3. Stir in the chopped tomatoes, cumin, oregano, and smoked paprika. Cook for 2 minutes, allowing the spices to bloom.
4. Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil, then reduce the heat to a simmer.
5. Add the diced potatoes, stir, and cover the pot. Simmer for 1-1.5 hours, or until the beef cheeks are tender and the potatoes are soft.
6. Adjust seasoning with salt and pepper to taste.
7. Serve the Cachete con Papas with cilantro, lime wedges, and warm tortillas or rice.

Cachete con Papas is a wholesome and satisfying dish that combines the rich, tender beef cheeks with creamy, soft potatoes. The savory broth, infused with cumin, oregano, and paprika, brings depth to the dish. This comforting meal is perfect for cold days or as a comforting family dinner, and paired with rice or tortillas, it becomes an all-encompassing meal full of flavor and heartiness.

Cachete en Salsa Roja (Beef Cheeks in Red Sauce)

Cachete en Salsa Roja is a delicious Mexican dish where beef cheeks are simmered in a rich, tangy red sauce made with dried chilies, tomatoes, and spices. This dish offers a deep and smoky flavor profile, with the beef cheeks becoming melt-in-your-mouth tender as they cook in the sauce. Typically served with warm tortillas, this dish provides the perfect combination of savory and spicy elements, making it a fantastic choice for a flavorful meal.

Ingredients:

1. 2 lbs beef cheeks, cleaned and cut into chunks
2. 4 dried guajillo chilies
3. 2 dried ancho chilies
4. 2 medium tomatoes, chopped
5. 2 cloves garlic, minced
6. 1 small onion, chopped
7. 1 tsp ground cumin
8. 1 tsp dried oregano
9. 1/2 tsp smoked paprika
10. 4 cups beef broth
11. 1 tbsp vegetable oil
12. Salt and pepper to taste
13. Fresh cilantro, chopped (for garnish)
14. Lime wedges (for serving)
15. Warm tortillas (for serving)

Instructions:

1. Toast the guajillo and ancho chilies in a dry skillet until fragrant, about 2-3 minutes. Remove the stems and seeds, then soak them in hot water for 15 minutes to soften.
2. In a blender, combine the soaked chilies, tomatoes, garlic, onion, cumin, oregano, smoked paprika, and a pinch of salt. Blend until smooth.
3. Heat vegetable oil in a large pot over medium-high heat. Season the beef cheeks with salt and pepper, then sear them in the pot until browned on all sides, about 5 minutes per side.
4. Pour the red sauce into the pot with the beef cheeks and stir to coat. Add the beef broth, bring to a boil, and then reduce the heat to a simmer. Cover and cook for 2-3 hours, or until the beef cheeks are very tender.
5. Adjust seasoning with salt and pepper to taste.
6. Serve the beef cheeks in red sauce with warm tortillas, fresh cilantro, and lime wedges.

Cachete en Salsa Roja is a vibrant and flavorful dish, with the tender beef cheeks absorbing the bold, tangy red sauce. The combination of dried chilies, tomatoes, and spices creates a smoky and slightly spicy flavor that complements the beef perfectly. Served with fresh cilantro, lime, and tortillas, this dish offers a comforting and satisfying meal that captures the essence of traditional Mexican cooking.

Cachete al Vino (Beef Cheeks in Red Wine)

Cachete al Vino is a refined and flavorful Mexican dish that pairs tender beef cheeks with a rich red wine sauce. The beef is braised slowly in red wine, beef broth, and a mix of aromatic herbs and spices, resulting in a melt-in-your-mouth texture and a deep, savory flavor. The addition of wine brings complexity and depth, making this dish perfect for a special occasion or a luxurious dinner.

Ingredients:

1. 2 lbs beef cheeks, trimmed and cut into large pieces
2. 1 cup red wine (a dry variety, such as Cabernet Sauvignon)
3. 2 cups beef broth
4. 2 cloves garlic, minced
5. 1 large onion, chopped
6. 2 medium carrots, chopped
7. 2 sprigs fresh thyme
8. 2 bay leaves
9. 1 tsp ground black pepper
10. 2 tbsp olive oil
11. Salt to taste
12. 1 tbsp cornstarch (optional, for thickening)
13. Fresh parsley, chopped (for garnish)
14. Mashed potatoes or crusty bread (for serving)

Instructions:

1. Preheat the oven to 325°F (165°C).
2. In a large oven-safe pot, heat olive oil over medium-high heat. Season the beef cheeks with salt and pepper, then sear them in the pot until browned on all sides, about 5 minutes per side.
3. Remove the beef from the pot and set it aside. In the same pot, add the onion, garlic, and carrots. Cook for 4-5 minutes until softened.
4. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 10 minutes.
5. Add the beef broth, thyme, bay leaves, and seared beef cheeks back into the pot. Bring to a simmer.
6. Cover the pot and place it in the preheated oven. Braise the beef for 2.5 to 3 hours, or until the beef cheeks are very tender.
7. Once cooked, remove the beef cheeks and vegetables from the pot. If desired, thicken the sauce by mixing cornstarch with a small amount of cold water, then whisking it into the sauce and simmering for a few minutes until it thickens.
8. Serve the beef cheeks with the sauce, garnished with fresh parsley. Pair with mashed potatoes or crusty bread to soak up the flavorful sauce.

Cachete al Vino is a luxurious, flavorful dish that brings together the richness of beef cheeks with the depth of red wine. The slow braising process ensures the beef is tender and infused with the complex flavors from the wine, herbs, and spices. Whether served with creamy mashed potatoes or a piece of crusty bread, this dish is a true indulgence and perfect for a memorable meal.

Cachete a la Mexicana (Beef Cheeks in Mexican Style)

Cachete a la Mexicana is a bold and flavorful Mexican dish where beef cheeks are cooked with a zesty mix of tomatoes, onions, serrano chilies, and cilantro, creating a bright and spicy sauce that complements the rich, tender beef. The combination of fresh ingredients and the slow-cooked beef makes this dish a perfect comfort food option, served with warm tortillas for a true taste of Mexico.

Ingredients:

1. 2 lbs beef cheeks, cleaned and cut into chunks
2. 3 medium tomatoes, chopped
3. 1 medium onion, chopped
4. 2 serrano chilies, chopped (or more for heat)
5. 2 cloves garlic, minced
6. 1/2 cup fresh cilantro, chopped
7. 1 tsp ground cumin
8. 4 cups beef broth
9. 1 tbsp vegetable oil
10. Salt and pepper to taste
11. Lime wedges (for serving)
12. Warm tortillas (for serving)

Instructions:

1. Heat vegetable oil in a large pot over medium-high heat. Season the beef cheeks with salt and pepper, then sear them in the pot until browned on all sides, about 5 minutes per side.
2. Add the chopped onion, garlic, and serrano chilies to the pot, cooking for 2-3 minutes until softened.
3. Stir in the chopped tomatoes, cumin, and a pinch of salt, cooking for 5 minutes until the tomatoes break down and form a sauce.
4. Pour in the beef broth and bring to a boil. Reduce the heat to a simmer and cover the pot. Let the beef cook for 2-3 hours, or until the beef cheeks are tender and easy to shred.
5. Once the beef is tender, stir in the fresh cilantro and adjust seasoning with salt and pepper.
6. Serve the beef cheeks with the sauce, accompanied by warm tortillas and lime wedges for squeezing.

Cachete a la Mexicana is a vibrant and flavorful dish that combines the rich taste of beef cheeks with the freshness of tomatoes, onions, and cilantro. The spicy serrano chilies add a nice kick to the dish, while the tender beef absorbs the bold flavors of the sauce. This dish is perfect for pairing with warm tortillas, allowing you to scoop up every bite of the zesty, comforting mixture. It’s a true celebration of Mexican flavors!

Cachete en Salsa de Chile Pasilla (Beef Cheeks in Pasilla Chili Sauce)

Cachete en Salsa de Chile Pasilla is a savory Mexican dish where beef cheeks are simmered in a rich, smoky pasilla chili sauce. Pasilla chilies add a deep, earthy flavor to the dish, while the tender beef cheeks absorb the sauce’s bold notes. This dish is perfect for those who enjoy a mildly spicy, flavorful meal that celebrates traditional Mexican ingredients and slow-cooked meats. Served with rice or tortillas, it offers a comforting and delicious meal.

Ingredients:

1. 2 lbs beef cheeks, cut into large pieces
2. 4 dried pasilla chilies
3. 2 cloves garlic, minced
4. 1 small onion, chopped
5. 2 tomatoes, chopped
6. 1/2 tsp ground cumin
7. 1/2 tsp ground cinnamon
8. 4 cups beef broth
9. 1 tbsp vegetable oil
10. Salt and pepper to taste
11. Fresh cilantro, chopped (for garnish)
12. Lime wedges (for serving)
13. Warm tortillas or rice (for serving)

Instructions:

1. Toast the pasilla chilies in a dry skillet for 2-3 minutes until fragrant, then remove the stems and seeds. Soak them in hot water for 10 minutes to rehydrate.
2. In a blender, combine the rehydrated chilies, garlic, onion, tomatoes, cumin, cinnamon, and a pinch of salt. Blend until smooth, adding a little soaking water if needed.
3. Heat vegetable oil in a large pot over medium-high heat. Season the beef cheeks with salt and pepper, then sear them on all sides until browned, about 5 minutes per side.
4. Pour the pasilla chili sauce into the pot, then add the beef broth. Bring to a boil, then reduce the heat and simmer for 2-3 hours, or until the beef is tender and easy to shred.
5. Adjust seasoning with salt and pepper to taste.
6. Serve the beef cheeks with the sauce, garnished with fresh cilantro and lime wedges, along with warm tortillas or rice.

Cachete en Salsa de Chile Pasilla is a comforting, flavorful dish where the deep, smoky flavor of pasilla chilies pairs perfectly with tender beef cheeks. The long cooking time allows the beef to absorb the rich sauce, making it incredibly tender. This dish is ideal for serving with tortillas or rice, so you can enjoy every last bit of the flavorful sauce. It’s a perfect way to enjoy a traditional Mexican dish with depth and warmth.

Cachete con Nopales (Beef Cheeks with Cactus)

Cachete con Nopales combines tender beef cheeks with the unique flavor and texture of fresh cactus pads (nopales). The dish is cooked in a savory tomato sauce with onions, garlic, and spices. The addition of nopales provides a tangy contrast to the rich beef, creating a balanced, refreshing dish that highlights the beauty of Mexican ingredients. Served with rice or tortillas, it is a light yet hearty meal that brings together traditional Mexican flavors.

Ingredients:

1. 2 lbs beef cheeks, trimmed and cut into chunks
2. 2 medium nopales (cactus pads), sliced into strips
3. 1 medium onion, chopped
4. 2 cloves garlic, minced
5. 2 tomatoes, chopped
6. 1 tsp ground cumin
7. 1/2 tsp smoked paprika
8. 4 cups beef broth
9. 1 tbsp vegetable oil
10. Salt and pepper to taste
11. Fresh cilantro, chopped (for garnish)
12. Lime wedges (for serving)
13. Warm tortillas or rice (for serving)

Instructions:

1. Heat vegetable oil in a large pot over medium-high heat. Season the beef cheeks with salt and pepper, then sear them on all sides until browned, about 5 minutes per side.
2. Add the chopped onions and garlic to the pot, cooking for 3-4 minutes until softened.
3. Stir in the chopped tomatoes, cumin, and smoked paprika, cooking for an additional 2 minutes.
4. Pour in the beef broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for 2-3 hours, or until the beef cheeks are tender and easy to shred.
5. While the beef is cooking, prepare the nopales. In a separate skillet, cook the sliced nopales over medium heat for 5-7 minutes until tender and slightly reduced in size. Season with a pinch of salt.
6. Once the beef is tender, stir in the cooked nopales and simmer for an additional 10 minutes to combine the flavors.
7. Adjust seasoning with salt and pepper to taste.
8. Serve the beef cheeks with nopales, garnished with fresh cilantro, lime wedges, and warm tortillas or rice.

Cachete con Nopales is a refreshing and hearty dish that showcases the traditional flavors of Mexico. The combination of tender beef cheeks and the tangy nopales creates a delicious contrast, while the savory sauce ties everything together. The dish is light yet satisfying and pairs wonderfully with rice or tortillas to absorb the flavorful broth. It’s an ideal meal for anyone who wants to experience a unique and flavorful twist on classic Mexican cuisine.

Tacos de Cachete (Beef Cheek Tacos)

Tacos de Cachete are simple yet irresistible Mexican street food, where slow-cooked beef cheeks are shredded and served in soft corn tortillas. The tender beef is often accompanied by fresh toppings like cilantro, onions, and lime, making each taco a burst of flavor. Whether you’re cooking for a casual gathering or a family meal, tacos de cachete offer a satisfying and delicious option with authentic Mexican flavors.

Ingredients:

1. 2 lbs beef cheeks, cleaned and cut into chunks
2. 1 medium onion, chopped
3. 2 cloves garlic, minced
4. 2 cups beef broth
5. 2 tsp ground cumin
6. 1 tsp dried oregano
7. Salt and pepper to taste
8. 12 small corn tortillas
9. Fresh cilantro, chopped (for garnish)
10. Diced onions, for garnish
11. Lime wedges, for serving

Instructions:

1. In a large pot, combine the beef cheeks, onion, garlic, beef broth, cumin, oregano, salt, and pepper. Bring to a boil, then reduce the heat to a simmer and cover.
2. Cook for 2-3 hours, or until the beef cheeks are tender and easy to shred.
3. Once the beef is cooked, shred the meat using two forks and return it to the pot, mixing it with the remaining broth.
4. Heat the corn tortillas in a dry skillet or on a grill until warm and slightly charred.
5. Serve the shredded beef in the warm tortillas, garnished with fresh cilantro, diced onions, and a squeeze of lime juice.

Tacos de Cachete offer a delicious and satisfying way to enjoy tender beef cheeks in a traditional Mexican format. The slow-cooked beef is rich in flavor, and the simple yet vibrant toppings enhance the freshness of the tacos. With the option to add spicy salsas or a side of beans, these tacos are perfect for sharing at any meal, providing both comfort and authenticity in every bite.

Cachete en Salsa Verde (Beef Cheeks in Green Sauce)

Cachete en Salsa Verde is a classic Mexican dish where beef cheeks are braised in a tangy and mildly spicy green sauce made from tomatillos, jalapeños, and cilantro. The freshness of the tomatillos and the heat from the jalapeños balance perfectly with the rich and tender beef cheeks. This dish is a staple in Mexican homes, offering a delicious contrast of textures and flavors, especially when served with rice or warm tortillas.

Ingredients:

1. 2 lbs beef cheeks, trimmed and cut into large chunks
2. 4 medium tomatillos, husked and chopped
3. 2 jalapeño peppers, chopped (adjust to heat preference)
4. 1 small onion, chopped
5. 2 cloves garlic, minced
6. 1/2 cup fresh cilantro, chopped
7. 1 tsp ground cumin
8. 4 cups beef broth
9. 1 tbsp vegetable oil
10. Salt and pepper to taste
11. Lime wedges (for serving)
12. Warm tortillas or rice (for serving)

Instructions:

1. In a blender, combine tomatillos, jalapeños, onion, garlic, cilantro, cumin, and a pinch of salt. Blend until smooth, adding a little water if necessary.
2. Heat vegetable oil in a large pot over medium-high heat. Season the beef cheeks with salt and pepper, then sear them on all sides until browned, about 5 minutes per side.
3. Pour the green salsa into the pot, stirring to coat the beef cheeks. Add the beef broth and bring to a simmer.
4. Cover the pot and cook for 2.5 to 3 hours, or until the beef cheeks are tender and the sauce has thickened.
5. Adjust seasoning with salt and pepper to taste.
6. Serve the beef cheeks in salsa verde with warm tortillas or rice, garnished with lime wedges.

Cachete en Salsa Verde brings together the fresh, tangy flavors of tomatillos and jalapeños with the rich, tender beef cheeks, creating a dish that is both flavorful and satisfying. The long, slow cooking process ensures the beef is melt-in-your-mouth tender, while the green salsa provides a bright contrast. Perfect for pairing with tortillas or rice, this dish offers a traditional taste of Mexico with a burst of freshness in every bite.

Cachete con Chiles y Papas (Beef Cheeks with Chilies and Potatoes)

Cachete con Chiles y Papas is a hearty Mexican dish where beef cheeks are braised with potatoes and a variety of chiles, creating a rich and filling meal. The beef cheeks are cooked until tender, while the potatoes absorb the flavorful sauce, making it a comforting and satisfying dish. The addition of chiles provides a spicy kick, but the potatoes balance the heat, resulting in a deliciously complex flavor profile.

Ingredients:

1. 2 lbs beef cheeks, trimmed and cut into chunks
2. 2 large potatoes, peeled and diced
3. 3 dried guajillo chilies
4. 2 dried chipotle chilies
5. 1 small onion, chopped
6. 2 cloves garlic, minced
7. 1 tsp ground cumin
8. 4 cups beef broth
9. 1 tbsp vegetable oil
10. Salt and pepper to taste
11. Fresh cilantro, chopped (for garnish)
12. Lime wedges (for serving)
13. Warm tortillas (for serving)

Instructions:

1. Toast the guajillo and chipotle chilies in a dry skillet for 2-3 minutes until fragrant, then remove the stems and seeds. Soak them in hot water for 10 minutes to soften.
2. In a blender, combine the soaked chilies, onion, garlic, cumin, and a pinch of salt. Blend until smooth.
3. Heat vegetable oil in a large pot over medium-high heat. Season the beef cheeks with salt and pepper, then sear them on all sides until browned, about 5 minutes per side.
4. Pour the blended chili sauce into the pot, then add the beef broth. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 2 hours.
5. After 2 hours, add the diced potatoes to the pot and continue cooking for another 30 minutes, or until the potatoes are tender and the beef cheeks are very soft.
6. Adjust seasoning with salt and pepper to taste.
7. Serve the beef cheeks with potatoes, garnished with fresh cilantro and lime wedges, and warm tortillas on the side.

Cachete con Chiles y Papas is a satisfying and flavorful dish that blends tender beef cheeks with spicy chilies and soft potatoes. The slow cooking process allows the beef to become incredibly tender, while the potatoes soak up all the delicious flavors of the sauce. It’s the perfect comfort food for a cold day, and when paired with warm tortillas and fresh cilantro, it makes for an unforgettable meal.

Cachete en Mole (Beef Cheeks in Mole Sauce)

Cachete en Mole is a rich and indulgent Mexican dish where beef cheeks are slow-cooked in a complex, flavorful mole sauce. Mole, a traditional Mexican sauce made with a mix of chiles, spices, and sometimes chocolate, adds depth and richness to the beef cheeks, making this dish a true celebration of Mexican culinary heritage. The slow braising process allows the beef to become tender while soaking up the rich and slightly sweet mole sauce. Serve with rice or tortillas for a complete meal.

Ingredients:

1. 2 lbs beef cheeks, trimmed and cut into chunks
2. 1/2 cup mole paste (store-bought or homemade)
3. 2 cups beef broth
4. 1 small onion, chopped
5. 2 cloves garlic, minced
6. 2 dried ancho chilies, toasted and soaked
7. 1 tbsp vegetable oil
8. 1 tsp ground cinnamon
9. 1/2 tsp ground cloves
10. 2 tbsp unsweetened cocoa powder
11. Salt and pepper to taste
12. Fresh cilantro, chopped (for garnish)
13. Lime wedges (for serving)
14. Warm tortillas or rice (for serving)

Instructions:

1. Heat vegetable oil in a large pot over medium-high heat. Season the beef cheeks with salt and pepper, then sear them on all sides until browned, about 5 minutes per side.
2. Add the chopped onion and garlic to the pot and cook for 3-4 minutes until softened.
3. In a blender, combine the soaked ancho chilies, mole paste, cinnamon, cloves, cocoa powder, and beef broth. Blend until smooth.
4. Pour the mole sauce into the pot with the beef cheeks, stirring to coat. Bring to a simmer, then cover and cook for 2-3 hours, or until the beef cheeks are tender and fully cooked.
5. Adjust seasoning with salt and pepper to taste.
6. Serve the beef cheeks in mole sauce with warm tortillas or rice, garnished with fresh cilantro and lime wedges.

Cachete en Mole is a decadent and flavorful dish that perfectly showcases the depth and richness of traditional Mexican mole sauce. The tender beef cheeks absorb the complex flavors of the sauce, resulting in a truly indulgent meal. Paired with rice or tortillas, this dish is perfect for a festive occasion or when you want to treat yourself to something special. It’s a true taste of Mexican tradition and a meal that will leave a lasting impression.

Note: More recipes are coming soon!