TacosMediumFree

Beef Cheek Tacos

Name: Beef Cheek Tacos
Prep time: 10 min
Cook time: 180 min
Total time: 190 min
Cuisine: Mexican
Ingredients: 800 g Beef cheek; 1 tsp Dried oregano; 2 tsp Salt; 18 Corn tortillas; 1 bunch Fresh coriander; 1 White onion; 4 cloves Garlic cloves; 2 leaves Bay leaves; 2 sprigs Fresh thyme sprigs; 6 tbsp Green salsa; 3 Limes

190 min (10 prep + 180 cook) Medium 6 servings CDMX

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 30 Mar 2026

Slow-cooked beef cheek with unctuous texture and deep flavour — Mexico City's favourite taco.

About this recipe

Beef cheek tacos are a gem of the traditional taco stands of Mexico City, made with beef cheek slow-cooked in water with spices until the meat becomes incredibly tender, gelatinous and full of flavour. The cheek is a cut that concentrates the collagen from the animal's face, giving it a uniquely unctuous, almost melted texture that is perfect for tacos served in corn tortillas with onion, coriander and salsa.

History & Origin

Beef cheek tacos are emblematic of Mexico City's late-night taco scene, that parallel universe that comes to life after midnight when guisado taco stands close and the grilled meat and barbacoa stalls open. Beef cheek - the animal's jowl - is one of the most prized cuts for expert taqueros due to its extraordinary concentration of collagen, which when slow-cooked transforms into gelatine and gives the meat that buttery, almost liquid texture that distinguishes it from any other cut. The offal and whole-animal cooking tradition has deep roots in Mexico City, where in the historic markets and taco stands of the Centro Histórico, Tepito and La Merced, no part of the cow was wasted. Tripe, head, brain, tongue, intestine and cheek each had their devotees and their specialist cooks. The cheek specifically gained fame at the barbacoa stalls of the State of Mexico and the centre of the capital, where it is cooked alongside other meats in steamers or large pots with aromatic herbs for several hours. In beef cheek tacos, the meat is served directly from the steamer or pot, coarsely chopped, on warm corn tortillas, always finished with white onion, fresh coriander and a good green or red salsa.

Estimated cost

£13.80

Total cost

£2.30

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

390

Calories

30g

Protein

24g

Carbohydrates

22g

Fat

Fibre

560mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Clean the beef cheek, removing any excess outer fat. There is no need to debone if bought whole; the bones will add flavour to the broth.
2
In a large pot, place the cheek with cold water. Bring to the boil over high heat and skim off any foam that rises during the first 10 minutes.
3
Add the onion, garlic, bay leaves, thyme, oregano and salt. Reduce the heat to low, cover and cook for 2.5 to 3 hours until the meat is completely tender and falls apart.
💡 In a pressure cooker, reduce the time to 60-75 minutes.
4
Remove the cheek from the broth. Allow to cool slightly and chop the meat into medium pieces, discarding the bones. The resulting broth makes an excellent consomme.
5
Warm the corn tortillas on a griddle. Serve the chopped cheek in the tortillas with finely chopped white onion, fresh coriander and green salsa to taste.
6
Add a few drops of lime and enjoy. You can serve the hot consomme in a separate cup alongside.