Smoked Beef Cheek Chilaquiles Verde | Better Than Brisket

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Preheat smoker to 250°F.

Season 4 lbs of beef cheeks with a salt, pepper, garlic blend on all sides.

Place beef cheeks in the smoker uncovered for 3 hours, spritzing with water or broth every 50 minutes.

Prepare carne asada marinade by blending 1/4 cup olive oil, 1 whole white onion, 2-3 jalapenos, 1/4 to 1 cup soy sauce, juice of 1 lime, juice of 1-2 blood oranges, 1 tablespoon black pepper, and 8-9 cloves of garlic.

After 3 hours, remove beef cheeks from the smoker and place in a tin foil pan.

Add 1 can of beer and the carne asada marinade to the beef cheeks, cover, and return to the smoker at 275-300°F for 1.5 to 2 hours until tender.

Cut corn tortillas into fourths for chips.

Heat oil in a Dutch oven for frying the tortilla chips, cooking until golden brown and crispy, watching carefully to avoid burning.

Once chips are cooked, place on paper towels to absorb grease and salt immediately with table salt or Lowry seasoned salt.

Blend salsa verde with chicken stock and 4 pablanos until smooth.

Heat 2-3 tablespoons of oil in a hot pan and add the blended salsa verde, cooking over medium heat until bubbly.

Fry 2 eggs to serve on top of the dish.

Once beef cheeks are tender, cut them into cubes for serving.

In a bowl, layer tortilla chips, then add beef cheeks, drizzle with salsa verde, and top with Chihuahua cheese and cotija cheese.

Garnish with chopped cilantro, sliced avocado, and fried eggs, adding more cotija cheese and salsa verde crema as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens