MEXICAN STYLE BEEF CHEEKS

2 Large beef cheeks

3 TBSP Salt 

2 TBSP The Meat Cellar Seasoning 

6 dried chilis of your choice (we use arbol) 

2 TBSP pickling spice 

4 bay leaves 

4 avocado leaves (not necessary, but recommended) 

2 TBSP black peppercorn 

Water (dependent on your pot size) 

Steam pot 

Stove 

Mix chilis, pickling spice, bay leaves, avocado leaves, and peppercorn. Once combined, transfer to a steam pot and add water until ¾ full. 

Season beef cheeks with salt and meat cellar seasoning - coat all sides. 

Place seasoned beef cheeks into the top steam basket. Place on high heat and bring to a boil. 

Once water has come to a boil, reduce heat to low and allow beef cheeks to steam for 3 hours. 

 After 3 hours of steaming remove beef cheeks from steam basket, shred and enjoy!