Barbacoa de Cachete with Nixtamal Tortillas

Ingredients

• 1.5 lbs beef cheek (cachete)
• 2 cups dried corn kernels for nixtamal
• 1 tbsp pickling lime (cal)
• 4 pieces dried guajillo chiles
• 2 pieces dried ancho chiles
• 6 pieces garlic cloves
• 1 piece white onion
• 2 tbsp apple cider vinegar
• 1 tsp ground cumin
• 1 tsp dried Mexican oregano
• 2 pieces bay leaves
• 2 cups beef broth
• 2 tsp sea salt
• 1/2 cup cilantro(optional)
• 2 pieces lime wedges(optional)
• 1/2 cup salsa verde(optional)

Instructions

1. 1

   Begin the nixtamal (45 min prep): Rinse 2 cups dried corn, then simmer with 1 tbsp pickling lime in 8 cups water for 20 minutes. Remove from heat, cover, and steep 30 minutes. Drain, rinse thoroughly while rubbing to loosen skins, and set aside to cool.

2. 2

   Meanwhile, toast the guajillo and ancho chiles in a dry comal or skillet for 1-2 minutes per side until fragrant, then soak in hot water for 15 minutes. Blend with garlic, half the onion, vinegar, cumin, oregano, and 1 tsp salt into a smooth adobo.

3. 3

   Season the beef cheek with salt, sear in a hot Dutch oven until browned on all sides, then coat with the adobo, add bay leaves and beef broth. Cover tightly and braise/steam at 300°F (150°C) for 4 hours until the meat shreds effortlessly.

4. 4

   While the meat cooks, grind the nixtamal coarsely (or use a wet grinder/food processor), knead with a splash of water into a soft masa, rest 30 minutes, then press into 3-inch tortillas and cook on a hot comal 45-60 seconds per side, pressing gently to puff.

5. 5

   Shred the barbacoa, skim fat from the braising liquid and reduce it into a rich consommé. Serve the beef piled into warm nixtamal tortillas with cilantro, onion, lime, salsa, and consommé for dipping.