Ingredients and Weight:
- 3 pounds beef cheek, trimmed and cut into 1-inch cubes
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1/4 cup sake (Japanese rice wine)
- 1/4 cup mirin (Japanese sweet cooking wine)
- 3 tablespoons sesame oil
- 2 tablespoons garlic, minced
- 2 tablespoons ginger, minced
- 1 tablespoon black peppercorns
- 1 bay leaf
- 1 star anise
- 1 cinnamon stick
- 16 corn tortillas
- Toppings of your choice (e.g., cilantro, onions, lime wedges)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Combine the beef cheek, soy sauce, rice vinegar, brown sugar, sake, mirin, sesame oil, garlic, ginger, peppercorns, bay leaf, star anise, and cinnamon stick in a large bowl. Marinate for at least 30 minutes, or up to overnight.
- Preheat oven to 325°F (163°C).
- Drain the marinade from the beef and reserve. Place the beef in a large roasting pan.
- Roast the beef for 3-4 hours, or until fall-apart tender.
- Shred the beef using two forks.
- Heat the reserved marinade in a saucepan until thickened. Add the shredded beef and toss to coat.
- Warm the tortillas in a skillet or on a griddle.
- Fill the tortillas with the beef mixture and desired toppings.
Nutritional Information:
- Calories: 450 per taco
- Fat: 25g
- Protein: 20g
- Carbohydrates: 40g
Dish Characteristics:
- Asian-inspired flavors
- Tender and flavorful beef
- Crispy tortillas
- Customizable toppings
User Comments:
- "These tacos are so delicious! The beef is melt-in-your-mouth tender and the flavors are amazing."
- "I love that I can customize the tacos with my favorite toppings."
- "These are the perfect tacos for a party or gathering."
Special Precautions and Tips:
- Use a sharp knife to trim the beef cheek and remove any excess fat.
- If you don't have sake, you can substitute dry white wine.
- If you don't have mirin, you can substitute a tablespoon of honey.
- Let the beef rest for 10 minutes before shredding to allow the juices to redistribute.
- Serve the tacos immediately for the best flavor.
