Mexican-Style Beef Cheek Recipe

Cut the beef cheek into cubes, drain and rinse the corn, remove the seeds from the peppers and cut them into strips, peel the carrots and cut them into small dice, peel the onion and slice it finely, remove the seeds from the chili and cut it into thin rounds, peel the garlic and remove the germ.

Heat the oil in a pot, brown the beef cheek over high heat and set it aside. Replace it with the onion and lightly brown it, then return the beef cheek, add the crushed garlic, chili, and tomato pulp, pour in enough water to cover, add the broth cube, carrots, and bell peppers, cover, and let simmer for 45-50 minutes.

Add the red beans, salt and pepper to taste, pour in a few drops of hot sauce and continue cooking for 15 minutes, stirring regularly. Add the corn 5 minutes before the end of cooking, mixing gently.

To finish, serve the beef cheek with a Mexican-style garnish of finely chopped cilantro.