One of my travel goals has always been Oaxaca. Why? Because Oaxacan food is one of the most unique, delicious, and, sadly, hard to find (around here) cuisines I have tried. I had been wanting to cook beef cheeks for a while, so felt like this was the perfect opportunity to make barbacoa. The meat is extremely rich, decadent, and downright sinful.  I recommend serving with pickled onions, crema, and cojita. Pictured below, I also made Mexican fry bread (think Chalupa shell!) to serve with the meat!

INGREDIENTS:

• 2 ¹/₂ pounds beef cheeks, trimmed 
• 2 tablespoons minced garlic
• 3 tablespoons natural peanut butter
• 3 ancho chilis 
• 2 tablespoons instant espresso
• 2 tablespoons olive oil (plus 2 more for cooking)
• 1 ½ tablespoons honey
• 2 teaspoons cumin
• 2 teaspoons smoked sweet paprika
• 1 handful fresh cilantro
• 1 teaspoon salt
• ¾ cup beef broth
• 3 limes

DIRECTIONS:

1. Remove the stem and seeds from the ancho, cut it up into pieces and combine with a little water. Microwave for 30 seconds. (This rehydrates them)
2. 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 overnight.
3. Once ready, heat the oven to 300, and heat 2 tbs olive oil in a dutch oven. Brown the cheeks on both sides- reserving the excess marinade. Combine the broth with the rest of the marinade and pour over the browned meat. Squeeze the juice of 3 limes in.
4. Bake at 300, covered, for 3 hours or until meat easily shreds – turn the cheeks over once or twice while they cook. 
5. When the cheeks are fall-apart tender, remove from oven. Using 2 forks, pull the meat apart in the pan.
6. Serve with tortillas, nachos, salad… whatever your heart desires!