A couple weeks ago, I started a challenge to smoke dishes from every state. Started with Alabama's white sauce chicken followed by Alaska's smoked salmon. (Both were posted to this community).
This week I did a smoked beef cheek barbacoa chimichanga, which is popular in Arizona. It turned out so much better than expected. I followed a recipe from Chuda bbq, but I had to improvise halfway through because the meat wasn't tender enough. Braised it in beef stock after the confit and it fixed the texture issue.
Next week is Arkansas!
by FtG_AiR
6 Comments
Chimichangas are deep fried
Looks real good.
Looks delicious! How exactly did you end up making the barbacoa? If I remember right Chuds recipe is like 4h @ 300, then wrapped with onions and tallow until tender.
Sweet Jesus, that looks good.
4 awesome words in perfect order.
live in AZ, can not find beef cheek anywhere to smoke lol