1 pound beef cheeks cleaned for you (ask your butcher to do this )
8 servings cilantro leaves chopped
8 corn tortillas
2 garlic cloves peeled
3 garlic cloves peeled smashed
0.5 juice of lemon
1 juice of lime
0.5 juice of orange
2 tablespoons kosher salt
0.5 cup red wine vinegar
0.5 cup natural rice vinegar (not seasoned)
8 servings salt and pepper black freshly ground to taste
0.5 cup scallions roughly chopped
0.5 cup sugar
0.3 cup vegetable oil
2 quarts water
8 servings onion white chopped
Equipment
food processor
frying pan
pot
blender
Directions
In a large pot, combine all the brine ingredients. Bring the brine to a boil, then remove from the heat and let it cool.
Add the beef cheeks to the cooled brine (if you add the meat to the hot brine, the meat will cook instead of marinate).
Place the pot in your fridge and marinate the beef cheeks, uncovered, in the brine overnight.
The next morning, set the beef cheeks (still in the brine) over high heat and bring to a boil, then reduce the heat to a simmer and cook, uncovered, until the beef cheeks are tender, about 1 hour.
Remove the beef cheeks from the pot, discarding the brine, and let them cool. Once the cheeks have cooled, roughly chop them into small pieces.
Combine all of the ingredients for the salsa in a blender or food processor and puree.
Heat the oil on a griddle or in a skillet and cook the tortillas over medium heat for 30 seconds to crisp up, then flip.
Remove the tortillas and add the beef cheeks to the griddle or skillet, cooking for about 2 minutes, until the meat is caramelized. Season with salt and pepper.
To bring everything together, stack 2 tortillas on a plate and top with beef cheeks. Spoon salsa all over the beef.
