Cachete
also called cachete · cabeza · taco de cabeza · tacos de cachete · beef cheek · barbacoa de cachete · cachetes de res
- Taquería
- serves 6
- about 4 hr
- Stews & Braises
Three ways to read this recipe
The table
| Preheat the oven to 300°F (150°C) | ||||
| 3 lb(1.4 kg; trimmed of the tough silverskin)beef cheeks | season in the pot | add the pot vegetables | braise 300°F 3 hr | shred coarse, salt |
| 1 Tbskosher salt | ||||
| 1 tspcoarse black pepper | ||||
| 1(quartered)white onion | ||||
| 6 clovesgarlic | ||||
| 2bay leaves | ||||
| 1 tspdried Mexican oregano | ||||
| 3whole cloves | ||||
| 2 Tbscider vinegar | ||||
| 2(optional, toasted)avocado leaves | ||||
| 2 cups(475 mL)water | ||||
| 1 tspkosher salt | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.15 things to get out.
Pans and tools
Before anything else
2season in the pot
3add the pot vegetables
goes in with what step 2 made
5shred coarse, salt
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 3 hrtwo waits that overlap count once
- Needs you
- none givenof the steps that give a time
3 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 4 hr.
season in the pot
not timedfrom the start
add the pot vegetables
not timedfrom the start
braise 300°F 3 hr
3 hrwalk awayfrom the start
shred coarse, salt
not timed3 hr in
- you can walk away
- never timed
You'll need Dutch oven · oven
Goes with
See how it is written
>> title: Cachete
>> category: Stews & Braises
>> tags: beef, cheek, mexican, oven, braise, tacos
>> counters: Taquería
>> aka: cachete, cabeza, taco de cabeza, tacos de cachete, beef cheek, barbacoa de cachete, cachetes de res
>> pairs-with: corn-tortillas, salsa-verde
>> servings: 6
>> time: 4 hr
>> step.2: season in the pot
>> step.3: add the pot vegetables
>> step.4: braise 300°F 3 hr
>> step.5: shred coarse, salt
Preheat the #oven{} to 300°F (150°C).
Season @beef cheeks{3%lb}(1.4 kg; trimmed of the tough silverskin) with @kosher salt{1%Tbs} and @coarse black pepper{1%tsp} in a #Dutch oven{}.
Add @white onion{1}(quartered), @garlic{6%cloves}, @bay leaves{2}, @dried Mexican oregano{1%tsp}, @whole cloves{3}, @cider vinegar{2%Tbs}, @avocado leaves{2}(optional, toasted), and @water{2%cup}(475 mL) to @&(~1)seasoned cheeks{}, which should sit half submerged rather than swimming.
Braise @&(~1)pot{} covered at 300°F for ~braise{3%hr}, until a cheek gives way to the back of a spoon with no pull left in it.
Shred @&(~1)braised cheeks{} coarsely with two forks, moistening them with their own liquor, and salt with @kosher salt{1%tsp}.