Beef Cheek Tacos

Make brine by adding everything to a stock pot. Bring to a simmer, stirring along the way, ensuring salt and sugar are dissolved. Once dissolved, remove from heat, and let cool.

Add beef cheeks to a large sealable bag and pour in the cooled brine. Seal and place in refrigerator overnight.

The following day, pour out brine, and add beef cheeks to a large saute pan or Dutch oven. Add the water or beef stock, bring to medium heat, cover, and cook for about 3 hours. Reduce heat to medium-low once it comes to a boil.

After 3 hours, remove beef cheeks onto a plate, and let cool. Once cooled, slice and then chop beef cheeks.

When you are about ready to serve, heat a large skillet on medium-high heat and add the oil. Add as much beef cheeks as you want, and cook until beef cheeks get a nice sear on them. You want to get that great crispiness to it.

To assemble the tacos, add beef cheeks to a warm and toasted tortilla. Top with fresh cilantro, minced shallot, a bit of avocado and a squeeze of lime juice. Repeat.