Wagyu Beef Barbacoa Tacos

Trim silver skin to expose meat and trim any hard connective tendons that won’t render

Season both sides with KC Cattle Co Seasoning, then a light coat of taco seasoning

Smoke (or bake) at 250 for 2 hours or until you get desired color

Dice the sweet onion and place in a foil half pan along with the garlic. Add the Wagyu Beef Cheeks and enough broth to not quite cover the cheeks. Cover pan with foil and place back on the smoker or in the oven for about 4 hours

Pull the cheeks out and shred; add some of the broth to keep moist

For the pico, I finely dice the white onion, jalapeños and cilantro. Mix and squeeze a little fresh lime.

Heat tortillas, add meat, and top with pico, cheese and hot sauce. Lime wedges on the side.