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

1. Season the beef cheeks generously with salt and pepper.
2. Heat the oil in a heavy braising pot and sear the cheeks until deeply browned on all sides.
3. Remove the cheeks and add the onion, carrot, celery, and garlic. Cook until lightly caramelized.
4. Add the spices, dried chiles, beer, and stock.
5. Return the beef cheeks to the pot.
6. Cover and braise at 300°F for 4 to 5 hours, or until fork tender.
7. Remove the cheeks and strain the braising liquid.
8. Reduce the braising liquid by half and fold it back into the shredded beef for added richness and moisture.

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

1. Toast the dried chiles briefly until fragrant.
2. Soak the chiles in hot water for 20 minutes.
3. Toast the almonds, pepitas, and tortilla.
4. Blend all ingredients until smooth.
5. Simmer for 30 to 45 minutes, stirring frequently.
6. Adjust the seasoning and consistency with stock as needed.

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.

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.

You Will Need

• Warm corn tortillas
• Braised beef cheeks
• Mole rojo
• Avocado crema
• Pickled red onions
• Crumbled cotija cheese
• Cilantro leaves
• Lime wedges

Build

1. Warm the tortilla.
2. Add a generous portion of braised beef cheek.
3. Spoon over a small amount of warm mole rojo.
4. Drizzle with avocado crema.
5. Top with pickled red onions, cotija, and cilantro.
6. Finish with fresh lime.