Cachete

also called cachete · cabeza · taco de cabeza · tacos de cachete · beef cheek · barbacoa de cachete · cachetes de res

Also written for Instant Pot (1 to wash), Slow Cooker (2 to wash).

The table

Preheat the oven to 300°F (150°C)
3 lb(1.4 kg; trimmed of the tough silverskin)beef cheeksseason in the potadd the pot vegetablesbraise 300°F 3 hrshred 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
Tap anything to cross it off.

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 hr3 of 4 steps give no time
Needs you
none given
If you get it wrong
Forgiving — the silverskin comes off before the pot goes on, because nothing in the oven will render it and it stays as gristle
What you'll wash
One thing — the Dutch oven
Does it keep
4 days — the cheeks only soften further and the broth sets to a jelly you spoon straight back in

  1. season in the pot

    not timedfrom the start

  2. add the pot vegetables

    not timedfrom the start

  3. braise 300°F 3 hr

    3 hrwalk awayfrom the start

  4. shred coarse, salt

    not timed3 hr in

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, One Pot
>> 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
>> slack: forgiving — the silverskin comes off before the pot goes on, because nothing in the oven will render it and it stays as gristle
>> washing-up: the Dutch oven
>> keeps: 4 days — the cheeks only soften further and the broth sets to a jelly you spoon straight back in

Preheat the #oven{} to 300°F (150°C).

>> step: season in the pot
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{}.

>> step: add the pot vegetables
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.

>> step: braise 300°F 3 hr
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.

>> step: shred coarse, salt
Shred @&(~1)braised cheeks{} coarsely with two forks, moistening them with their own liquor, and salt with @kosher salt{1%tsp}.