Braised Veal Cheek Tacos
40 portions (6 oz. per serving)
Recipe developed by the students and faculty of the Art Institute of Philadelphia.
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)
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
Preheat the oven to 350°F.
Pat veal cheeks dry with paper towel, season with salt and pepper then brown on all sides.
Remove meat and place in roasting pan.
Deglaze pan with white wine and pour into roasting pan with remaining ingredients.
Cover the cheeks with veal stock and place parchment paper directly on top of the meat.
Cover with foil and braise for 2.5 hours.
Remove meat from liquid and allow to rest.
Strain and reduce braising liquid to 1/4 of starting amount.
Season with salt and pepper if needed. Slice cheeks and return to liquid until ready for use.
Topped warmed tortillas with meat and salsa verde. Garnish with cilantro and onion.
Purée all ingredients in a blender.
Season with salt and pepper.
Nutritional Information Per Serving
98.5 mg cholesterol; 3 g fiber; 24g sugar; 426 mg potassium.