Ingredients
Scale
- 2 pounds of beef cheeks
- 2 pounds of beef short ribs
- 1/2 large white onion
- 5 cloves of garlic
- 3 ancho chiles
- 3 guajlo chiles
- 4 cups of water
- 4 cups of beef broth
- 3 cinnamon sticks
- 2 bay leaves
For the grilled cheese
- 2 cups shredded Oaxaca cheese
- 1/2 cup cilantro
- Sliced bread
- 2 tbsp butter
Instructions
- Season beef cheeks and short ribs with salt, pepper, garlic blend
- Place them on a smoker at 225F for 2-3 hours
- Boil the peppers, onions and garlic and remove them once softened. Place then in a blender with 1 cup braising liquid then blend.
- Place smoked beef cheeks and short ribs in a dutch oven with the blended up peppers, onions and garlic
- Braise on low for 3-4 hours. Once fall apart tender, remove meat from dutch oven then shred.
- Butter a piece of brioche bread then place it on a skillet over medium heat. Layer Oaxaca Cheese, smoked meat, onion, cilantro, more Oaxaca Cheese and black another piece of bread on top.
- Flip it over after 2-3 minutes and it’s golden brown. Let it cook for another 2-3 minutes.
- Serve warm with some leftover consume and enjoy!
