From the Cangshan Kitchen
Braised Beef Cheek Tacos with Mole Rojo
Beef cheeks ask for patience and reward it generously. After a long, slow braise they shred into something rich and silky, and when you pair them with a deep, smoky mole rojo, bright pickled onions, and cool avocado crema, you get a taco that feels special without losing its soul. This one is worth a Sunday afternoon.
The Beef Cheeks
Low and slow is the whole game here. Do not rush the sear, and do not rush the braise.
Ingredients
- 5 lbs beef cheeks, trimmed
- 2 tbsp kosher salt
- 1 tbsp coarse black pepper
- 2 tbsp vegetable oil
- For the Braising Liquid
- 1 large yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cloves garlic, smashed
- 2 cups beef stock
- 1 bottle dark Mexican beer (Negra Modelo works great)
- 2 dried guajillo chiles
- 2 dried ancho chiles
- 2 bay leaves
- 1 tsp cumin
- 1 tsp Mexican oregano
Method
- Season the beef cheeks generously with salt and pepper.
- Heat the oil in a heavy braising pot and sear the cheeks until deeply browned on all sides.
- Remove the cheeks and add the onion, carrot, celery, and garlic. Cook until lightly caramelized.
- Add the spices, dried chiles, beer, and stock.
- Return the beef cheeks to the pot.
- Cover and braise at 300°F for 4 to 5 hours, or until fork tender.
- Remove the cheeks and strain the braising liquid.
- Reduce the braising liquid by half and fold it back into the shredded beef for added richness and moisture.
The Mole Rojo
The finished mole should be rich, smoky, slightly sweet, and velvety. Taste as you go.
Ingredients
- 4 dried ancho chiles
- 4 dried guajillo chiles
- 2 dried pasilla chiles
- 2 Roma tomatoes, roasted
- 1 white onion, roasted
- 4 cloves garlic, roasted
- 1/4 cup almonds
- 1/4 cup pumpkin seeds (pepitas)
- 1 corn tortilla, toasted
- 1 oz Mexican chocolate
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1 tsp cumin
- 2 cups chicken stock
- Salt to taste
Method
- Toast the dried chiles briefly until fragrant.
- Soak the chiles in hot water for 20 minutes.
- Toast the almonds, pepitas, and tortilla.
- Blend all ingredients until smooth.
- Simmer for 30 to 45 minutes, stirring frequently.
- Adjust the seasoning and consistency with stock as needed.
Pickled Red Onions
Ingredients
- 1 red onion, thinly sliced
- 1 cup rice vinegar
- 1 cup water
- 2 tbsp sugar
- 1 tbsp kosher salt
Method
Combine all ingredients and allow to pickle for at least 1 hour. The longer they sit, the brighter the color and the deeper the flavor.
Avocado Crema
Ingredients
- 2 ripe avocados
- 1/2 cup Mexican crema or sour cream
- Juice of 2 limes
- Handful of cilantro
- Salt to taste
Method
Blend until smooth. That's it. If it feels thick, a splash of lime juice or water loosens it right up.
Building the Taco
You Will Need
- Warm corn tortillas
- Braised beef cheeks
- Mole rojo
- Avocado crema
- Pickled red onions
- Crumbled cotija cheese
- Cilantro leaves
- Lime wedges
Build
- Warm the tortilla.
- Add a generous portion of braised beef cheek.
- Spoon over a small amount of warm mole rojo.
- Drizzle with avocado crema.
- Top with pickled red onions, cotija, and cilantro.
- Finish with fresh lime.
Chef Hale's Presentation Tip
I like to keep the mole underneath the beef rather than on top. It gives guests the full visual of the beef cheeks and toppings while still delivering that deep, complex mole flavor in every bite. The contrast of rich braised beef, smoky mole, bright pickled onions, and cool avocado crema creates a taco that feels elevated while staying true to its roots.
The Right Knife for the Job
MAYA Series 8-Inch Chef's Knife
Trimming beef cheeks means working around silverskin and connective tissue, and a sharp, well-balanced blade makes all the difference. Forged from 67 layers of our proprietary X-7 Damascus steel and finished with an octagonal African blackwood handle, this chef's knife handles the trim work, the vegetable prep, and the final garnishes without ever leaving the board.
