Level up your taco game with these Smoked Beef Cheek Burnt End Tacos topped with a zesty Cilantro Lime Coleslaw. Tender, smoky beef cheeks seasoned and smoked to become delicious candy, topped with a tangy coleslaw to make every bite that much better. Perfect for any gathering, these tacos are sure to deliver.

INGREDIENTS (MEAT)
INGREDIENTS (CILANTRO LIME COLESLAW)
  • 1 bag (16oz) coleslaw mix
  • 1/2 cup cilantro, finely chopped
  • 3 green onions, sliced thin
  • 5.3 oz of Greek yogurt
  • 1/4 cup mayo
  • 1 tbsp honey
  • 2 tablespoons lime juice (1 large lime or 2 small limes)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne
INGREDIENTS (FOR SERVING)
  • Corn or flour tortillas
  • Cotija or queso fresco cheese (optional)
  • Hot Sauce (optional)

INSTRUCTIONS

  1. Preheat smoker to 275°F.
  2. Cut the beef cheeks into 2-inch cubes and place in a mixing bowl.
  3. Lather yellow mustard on the beef cheeks and then season generously with the 901 Reserve Rub or Mild Memphis Rub.
  4. Place the beef cheeks in the smoker for 2 hours or until the bark forms.
  5. Once the bark is formed, place the beef cheeks in a medium aluminum tray and mix with Mild Memphis BBQ Sauce or Spicy Memphis BBQ and beef broth.
  6. Cover the tray with aluminum foil and place back in the smoker for 2 hours or until the meat is tender.
  7. Combine the Greek yogurt, mayo, honey, lime juice, salt, black pepper and cayenne in a bowl.
  8. Place the coleslaw mix, cilantro, and green onions in a large mixing bowl. Drizzle the dressing on the coleslaw and toss until evenly mixed. Serve immediately or cover and refrigerate for up to 24 hours.
  9. Build your tacos with the beef cheeks, coleslaw and any additional favorite toppings.
  10. Enjoy.