The following is a recipe/excerpt from Roy Choi's new book "L.A. Son: My Life, My City, My Food"

Click here to purchase Choi's new book

Cabeza—or beef cheek—tacos are some of the best things this planet has to offer as food. I ate so many of these and other tacos growing up in both L.A. and Orange County that it became part of me and, in a way, prepared me to cook my own tacos. Splash some salsa verde on there, and that’s it: SoCal, and especially L.A., on a plate. Makes 8 to 10 tacos

Photo Credit: Bobby Fisher

 

Brine

2 tablespoons kosher salt

Juice of ½ lemon

Juice of ½ orange

Juice of 1 lime

½ cup sugar

3 garlic cloves, peeled and smashed

½ cup red wine vinegar

½ cup whole dried chiles de árbol

1½ whole dried guajillo chiles

1 cup roughly chopped fresh cilantro

2 quarts water

1 pound beef cheeks, cleaned (ask your
butcher to do this for you)

 

Salsa Verde

1½ tomatillos, charred

1½ cups roughly chopped fresh cilantro

1½ serrano chiles, with seeds

1½ jalapeños peppers with seeds,
charred

Juice of 1 lime

2 ½ garlic cloves, peeled

½ cup roughly chopped scallions,
charred

½ cup natural rice vinegar (not
seasoned)

¼ cup vegetable oil

8 to 10 corn tortillas

Salt and freshly ground black pepper
to taste

 

Garnish

Chopped white onion

Chopped cilantro

 

In a large pot, combine all the brine ingredients. Bring the brine to a boil, then remove from the heat and let it cool. Add the beef cheeks to the cooled brine (if you add the meat to the hot brine, the meat will cook instead of marinate). Place the pot in your fridge and marinate the beef cheeks, uncovered, in the brine overnight.

The next morning, set the beef cheeks (still in the brine) over high heat and bring to a boil, then reduce the heat to a simmer and cook, uncovered, until the beef cheeks are tender, about 1 hour.

Remove the beef cheeks from the pot, discarding the brine, and let them cool. Once the cheeks have cooled, roughly chop them into small pieces.

Combine all of the ingredients for the salsa in a blender or food processor and puree.

Heat the oil on a griddle or in a skillet and cook the tortillas over medium heat for 30 seconds to crisp up, then flip. Remove the tortillas and add the beef cheeks to the griddle or skillet, cooking for about 2 minutes, until the meat is caramelized. Season with salt and pepper.

To bring everything together, stack 2 tortillas on a plate and top with beef cheeks.

Spoon salsa all over the beef. Garnish with onions and cilantro.

Eat many.