corn tortillas are the best! everyone should make corn tortillas! they could not be easier to make and there’s absolutely no question that they taste and hold together better compared to the store-bought refrigerated ones. all you need is masa harina, a.k.a. corn flour, a staple ingredient from latin america. add some water and bam! you’ve got corn tortillas. we use maseca which can be found at most major grocery stores near the crispy, crunchy, old del paso tex-mex shells. those are a guilty pleasure and have a different purpose of their own, but about that another time…if you’ve got a mexican store in your area, maseca is 100% sold there. consume with any of your favourite taco fillings or as a vessel for your breakfast!
the other day, we found some frozen beef cheek at our fav new neighbourhood butcher (shout out to fore quarter!) and decided to experiment with it. beef cheeks are amazingly tender and delicious when cooked down, but feel free to use beef chuck or any other braisable cut with this recipe too!
we were craving something braised and something asian, and that of course led to…korean beef tacos!!! spicy and savory, tangy and sweet, these are sure to satisfy any taco craving you may have (reid gets them A LOT). if you don’t have a pressure cooker, braise for about 2 hours at 250 F in a dutch oven or oven proof pot. serve with fresh homemade corn tortillas, kimchi, lightly pickled cucumbers, and cilantro.