Chimayo chili beef cheek

beef cheek

Does this picture do this recipe justice? Probably not but it’s hard to get a picture of a burrito bowl when you just want to get it all in your stomach ASAP.

This tasty simple recipe will give you a rich and delicious mess of meat perfect for tacos, tostadas, burritos, fiesta bowls, etc.

Here’s what ya need:

Beef cheek

Chimayo Chili Blend

olive oil, to coat cheek

1 jumbo onion

2 Tablespoons masa flour

a crockpot

Coat beef with olive oil then cover with Chimayo Chili Blend. Wrap in cling wrap and throw in the refrigerator for at least 24 hours.

Dice a jumbo onion and throw it in the bottom of your crockpot. Place beef on top and cook on low for 10 hours.

After 10 hours, pour the juice into a saucepan over medium heat and stir in 2 Tablespoons of masa flour to thicken. Now combine everything back together again and enjoy!

XO

Charleston Spice Co.

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