Wagyu Beef Barbacoa Tacos

Courtesy of KC Cattle Company customer, Matt Arnold from Oregon

INGREDIENTS 

1. 3x KC Cattle Company Wagyu Beef Cheeks
2. KC Cattle Co Steak Seasoning to taste
3. Your Choice of Taco/Fajita Seasoning to taste
4. 1/2 sweet onion
5. 1/2 white onion
6. 6 cloves garlic
7. 1 quart beef broth
8. 2 jalapeños
9. 1/2 c cilantro
10. Queso fresco cheese (or cheese of choice)
11. Tapatio hot sauce (or hot sauce of choice)
12. Corn tortillas
13. Limes

DIRECTIONS

• 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.