Beef Cheek Tacos

Beef Cheek Tacos

Delicious Low Carb Keto tacos!
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Beef Cheek Tacos

You will love this delicious super healthy recipe from Luke Hines 10!

There is nothing better than enjoying your favourite types of foods and delicious flavours and knowing that they are also incredibly healthy for you too! My Beef Cheek Tacos are super easy and they use cauliflower, meaning they are also low carb keto! These are a must for 2019.

In this recipe I have paired the cauliflower tacos with some delicious saucy beef cheek, simple guacamole and salad. Yum!

If you love this recipe, there is 200 more low carb keto recipes just like this waiting for you when you join Luke Hines 10. You receive complete daily meal plans for 10 weeks, that include printable shopping lists, options for nut and egg free, with all recipes 100% gluten, dairy and refined sugar free. Not to mention ongoing mindset coaching support, a gut healing protocol, and daily 10 minute workouts that can be perfumed anywhere, anytime. 

Get started here today!

  • Ingredients

    Serves 1

    1/4 head cauliflower chopped
    1 free-range eggs beaten lightly

    For the BEEF CHEEKS
    125g free-range beef cheeks grass-fed
    1/2 tablespoon(s) Incredible Coconut Oil
    1/4 brown onion finely diced
    1/4 long red chilli finely diced
    1 garlic clove finely diced
    1/4 teaspoon(s) cayenne pepper or to taste
    1/4 teaspoon(s) ground cumin
    1/4 teaspoon(s) ground coriander
    1/2 cup(s) beef bone broth or stock
    1/4 cup(s) tomato passata or tinned tomatoes
    salt to season
    cracked pepper to season

    For the TRIMMINGS
    3 cherry tomatoes halved
    1/4 avocado smashed
    1/4 bunch fresh coriander roughly chopped
    1 tablespoon(s) fermented vegetables
    1 teaspoon(s) lime juice

  • Method

    Get started on your beef cheeks by heating a large heavy based saucepan over high heat and adding your coconut oil. Season your beef cheeks well with salt and add them to the saucepan, turning often, searing them on all sides until lightly golden brown, about 3-4 minutes. Remove from the pan and set aside.

    Now place the garlic, onion and chilli and sauté for 3-4 minutes until softened and golden brown. Stir in the cayenne pepper, ground cumin and ground coriander and mix well to combine. Re-add your beef cheeks to the saucepan and pour in the stock and tomato passata.

    Bring the pot to the boil then reduce the heat to low, place a lid on top, and cook for 3-4 hours, depending on size and quantity of your beef cheeks. You want the sauce to reduce, the beef cheeks to fall apart easily and shred. Meanwhile get onto the other elements of your dish.

    For the tacos, preheat your oven to 200C and line a baking tray with baking paper. Steam your cauliflower for 3-4 minutes until tender and once your cauliflower is cool enough to handle, place it in a clean tea towel and squeeze to remove excess liquid, this is important for dry crispy tacos. Transfer your cauliflower to a bowl and mix in the egg, season with salt and mix to combine.

    Spoon your batter onto the prepared baking tray or tray (depending on size of batch) and using the back of a spoon press down and shape into flat rounds of even sizes. Place in the oven and back for 8-10 minutes or until lightly golden brown around the edges and firm enough to flip. Give them a flip and cook for a further 6-8 minutes until golden brown and crispy. Repeat with remaining batter as needed.

    Once your beef is lovely and tender, use a fork to shred and stir to combine with all the lovely sauce and juices from cooking. Serve your shredded beef on top of your prepared tacos with all your favourite trimmings such as smashed avocado, fresh herbs, cherry tomatoes, lime juice and fermented vegetables.

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