Braised Veal Cheek Tacos

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Yield:
40 portions (6 oz. per serving)

 

Recipe developed by the students and faculty of the Art Institute of Philadelphia.


Ingredients:

  • 15 lbs. veal cheeks

  • 1-1/2 gallons veal stock

  • 30 cloves garlic

  • 5 cups white wine

  • handful of bay leaves, fresh oregano & fresh thyme

  • 1-1/2 cups peppercorn

  • 6 cinnamon sticks

  • 12 star anise

  • 2 ounces cumin seeds

  • 3 per serving salt/peppercorn tortillas

  • chopped cilantro (garnish)

  • chopped white onion (garnish)

Salsa Verde:

  • 15 tomatillos (roasted & skin removed)

  • 5 cups cilantro

  • 2 serano chiles

  • 2 jalapeños (roasted with skins removed)

  • 3-4 juice of limes

  • 10 cloves garlic

  • 1 cup charred scallions

  • 1/2 cup rice vinegar

  • 1/4 cup vegetable oil

  • salt/pepper

Instructions:

  1. Preheat the oven to 350°F.

  2. Pat veal cheeks dry with paper towel, season with salt and pepper then brown on all sides.

  3. Remove meat and place in roasting pan.

  4. Deglaze pan with white wine and pour into roasting pan with remaining ingredients.

  5. Cover the cheeks with veal stock and place parchment paper directly on top of the meat.

  6. Cover with foil and braise for 2.5 hours.

  7. Remove meat from liquid and allow to rest.

  8. Strain and reduce braising liquid to 1/4 of starting amount.

  9. Season with salt and pepper if needed. Slice cheeks and return to liquid until ready for use.

  10. Topped warmed tortillas with meat and salsa verde. Garnish with cilantro and onion.


Salsa Verde

  1. Purée all ingredients in a blender.

  2. Season with salt and pepper.


 
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Nutritional Information Per Serving

870

Calories

34 g

Protein

19.5 g

Fat

12 g

Saturated Fat

477 mg

Sodium

223 g

Carbohydrates


98.5 mg cholesterol; 3 g fiber; 24g sugar; 426 mg potassium.


Dylan Lindstadt