La Herencia® Beef Cheek Red Chili

Serves: 4
Time to prep: 3 to 4 hours

2 Tbsp. olive oil

3 lbs. beef cheek, trimmed

1 tsp. kosher salt

¼ tsp. black pepper, ground

1 tsp. kosher salt

1 white onion, chopped ¼”

6 tomatillos, peeled, washed,

coarsely chopped

1 Tbsp. chopped garlic

1 Tbsp. chile de arbol powder

1 Tbsp. beef base

½ tsp. cumin, ground

14 oz. can diced tomato in juice

4 cups water



Chopped white onion

Lime squeezes

  1. In large saucepan, heat olive oil over medium heat. Brown beef cheeks in batches, seasoning with salt and pepper.
  2. Place cheeks into a large slow cooker; add remaining ingredients and turn on to high. Reduce heat to low if boiling.
  3. Let cook for 3 to 4 hours until beef cheeks are very tender and shred apart easily.
  4. Serve chili in bowls, sprinkle with chopped white onion and lime. Enjoy!
1. “Did You Know?” source: Randy Malat, Passport Mexico: Your Pocket Guide to Mexican Business, Customs and Etiquette, 2008.