I love beef cheeks, yes they are a pain to clean but they are with the effort.
2 1/2 lbs beef cheeks
4 garlic, chopped
1 TBSP peanut butter
1 ancho chili
1 tsp instant espresso
2 TBSP olive oil
1 TBSP honey
2 tsp cumin
1 tsp smoked sweet paprika
1 handful fresh cilantro
1 tsp salt
1 c chicken broth
Clean and trim the cheeks. Put them in a container that you can marinate them in.
Remove the stem and seeds from the ancho, cut it up into chunks and rehydrate in a little water (I stick it in a ramekin and microwave for 30 seconds)
Put everything from the garlic to the salt in the food processor (including the water from the chili) and blend into a paste. Toss the paste with the cheeks and marinate over night.
Preheat the oven to 275.
Add 1 TBSP olive oil in a dutch oven. Brown the cheeks on both sides. Add the broth, then squeeze the juice of 3 limes in.
Bake at 275 for 4 – 5 hours – turn the cheeks every 30 minutes while they cook.
When the cheeks are fall-apart tender, take the pan out of the oven. Using 2 forks, pull the meat apart in the pan.
Serves 6 – 8.