Beef Cheek Tacos

• 6 cups Water
• 1 whole Lime, Cut In Half, Squeezed
• 1 whole Orange, Cut In Half, Squeezed
• 1 whole Guajillo Chili, Stem And Seeds Removed
• 1 whole Dried Chipotle Chili
• 1 whole Puya Chili
• 1/2 cups Sugar
• 1- 1/2 Tablespoon Salt
• 4 cloves Garlic, Smashed
• 2 pounds Beef Cheeks, Fat Trimmed
• 2 cups Water Or Beef Stock
• 2 Tablespoons Canola Oil
• Warmed Flour Tortillas, To Serve
• 1 bunch Fresh Cilantro, Roughly Chopped
• 1 whole Shallot, Minced
• 1/2 whole Avocado, diced
• Fresh Lime Juice

1. Make brine by adding everything to a stock pot.
2. Bring to a simmer, stirring along the way, ensuring salt and sugar are dissolved.
3. Once dissolved, remove from heat, and let cool.
4. Add beef cheeks to a large sealable bag and pour in the cooled brine.
5. Seal and place in refrigerator overnight.
6. The following day, pour out brine, and add beef cheeks to a large saute pan or Dutch oven.
7. Add the water or beef stock, bring to medium heat, cover, and cook for about 3 hours.
8. Reduce heat to medium-low once it comes to a boil.
9. After 3 hours, remove beef cheeks onto a plate, and let cool.
10. Once cooled, slice and then chop beef cheeks.
11. When you are about ready to serve, heat a large skillet on medium-high heat and add the oil.
12. Add as much beef cheeks as you want, and cook until beef cheeks get a nice sear on them.
13. You want to get that great crispiness to it.
14. To assemble the tacos, add beef cheeks to a warm and toasted tortilla.
15. Top with fresh cilantro, minced shallot, a bit of avocado and a squeeze of lime juice.
16. Repeat.

water, lime, orange, guajillo chili, sugar, salt, garlic, cheeks, water, canola oil, flour tortillas, fresh cilantro, shallot, avocado, lime juice

Taken from tastykitchen.com/recipes/main-courses/beef-cheek-tacos/ (may not work)