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tacos and chili con
From The Collectors Newsletter #458 September 2006 (09-18-2006)

Judy M. requested a recipe for "tacos and chili con" made with beef cheeks.
Here are several responses that came in.
If you have a variation of this recipe that you would like to share with our
readers, send them to us at recipes@tias.com
Be sure to also check out this weeks recipe request, below.
Many heartfelt thanks to all of you who sent in recipes for "Milk Soup" I
believe one of them is the one my grandmother made. But what is really
fun is the other variations on this soup. It will be an adventure to try all
of them. My husband loves to be a guinea pig when I cook. LOL
The following recipe for Barbacoa Beef Cheeks is used here in the San
Diego border area for tacos and burritos. It is great for a Mexican breakfast
with huevos rancheros and tortillas. I love the TIAS newsletter!
4 hours 15 min prep

2-3 lbs beef, cheek meat
1 bunch cilantro
2 fresh garlic cloves, peeled
1 large onion, chopped
3-4cups water

1. First, trim as much fat as you can from meat. Place in a slow cooker.
2. In a blender, add about 1 cup of water. Blend cilantro, garlic, onion,
salt and pepper with water. (you can use as much or as little spices you
want, depending on your taste)
3. Pour this mixture over meat then add about 2-3 cups of more water
depending on how much meat you are cooking.
4. Cook meat in slow cooker on low for about 3-4 hours. Again, this
depends on how much meat you have.
5. If you are going to eat this for breakfast (which is the traditional way),
cook the night before and let it cool overnight.
6. In the morning before heating up, skim all the grease that comes to
the top.
7. TOPPINGS: Chopped tomatoes, chopped onions, chopped fresh
jalapenos, shredded cheese, & sliced avocados.

CHEEK MEAT: Beef cheek meat is very tender but very very fatty. You
may want to buy more or less meat, depending on the size.

-- More Info--

I was intrigued by Judy M.'s request for beef cheeks as I had never heard
of them. I did a google search and learned quite alot! I think I'll try these
myself. It sounds as if they are easily purchased at a butcher shop and
relatively inexpensive. A good meat grinder would probably do the trick
for turning the beef cheeks into ground beef for the tacos. My mother
and aunt always grated raw potato into the ground beef when making our
tacos. www.nimanranch.com would be a good source of information for
Judy. Also, in one search I read that someone purchased their beef
cheeks from WalMart! Although I don't often have too much to contribute
to your newsletter, I learn so much! Thanks! Jamie K.
Did you know TIAS merchants have over 1000 vintage
cookbooks for sale online? They make great gifts. Take a

Vintage Kitchen items are practical and collectible. We've
got lots of them here:


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