So this year I promised to post some recipes and other Dagupion Family goings on to make this blog not just based on photography. I LOVE to cook. It’s really developed over the years (when I first married Peter I could cook up a mean pot of Rice-A-Roni!). Now my recipes are mainly based upon the Paleo/Primal principles of eating, which I follow 80% of the time. But sometimes you just need a good taco!
When we lived in Austin, we discovered a place called Torchy’s. Torchy’s is the bomb dot com. My favorite taco on the planet is called the Democrat. It’s barbacoa on a tortilla with queso fresco, cilantro, and lime. When we moved back home to Maui, I literally begged Torchy’s for their recipe, but alas, I had to come up with my own. This is the real stuff. None of that Tex-Mex stuff (because *gasp* I hate Tex-Mex!). Now for this to be the real thing, you need beef cheek. It’s not a common cut. Your butcher can get it for you or you can get it at uswellnessmeats.com. You can use a regular roast too, but I promise the beef cheek makes the difference!
What you’ll need for the toppings:
Avocado – sliced
Organic Corn Tortillas
For the Barbacoa:
1/8C. Apple Cider Vinegar
1.5 Tsp. Garlic
1.5 Tsp. Cumin
1/2 Tsp. Pepper
1/2 Tsp. Salt
1/4 Tsp. Crushed Cloves
1/3 C. Chicken Broth
Half a Bay Leaf
1 Tbsp. Lime Juice
1 Chipotle Pepper in Adobo Sauce (this is from a can. I separate them into separate baggies and keep in the freezer)
1 Pound Beef Cheek
Pan fry beef cheek in oil of choice (I use coconut oil) to brown the outsides. While it’s cooking, combine all the ingredients, except for Bay Leaf, into blender and blend until smooth. Add the beef cheek to the crock pot, place the Bay Leaf on top, and pour blended “adobo” onto the beef cheek. Cook on low for a good 8 hours. Shred when done.
I have found that this is best when prepared one day ahead. It is great after cooking, but if you let it rest in the fridge until the next day, the flavors are AMAZING. Top with your favorite toppings on an organic corn tortilla.
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