{"id":4,"date":"2013-05-05T01:23:00","date_gmt":"2013-05-05T01:23:00","guid":{"rendered":"https:\/\/grub.gointotheham.com\/?p=4"},"modified":"2013-06-21T13:00:13","modified_gmt":"2013-06-21T13:00:13","slug":"barbacoa-beef-cheeks","status":"publish","type":"post","link":"https:\/\/grub.gointotheham.com\/?p=4","title":{"rendered":"Barbacoa Beef Cheeks"},"content":{"rendered":"<div><\/div>\n<ul>\n<li itemprop=\"ingredients\"><span>2 1\/2<\/span><span>pounds beef cheeks<\/span><\/li>\n<li itemprop=\"ingredients\"><span>4<\/span><span>cloves garlic<\/span><\/li>\n<li itemprop=\"ingredients\"><span>1<\/span><span>tablespoon sun butter<\/span><\/li>\n<li itemprop=\"ingredients\"><span>1<\/span><span>ancho chili<\/span><\/li>\n<li itemprop=\"ingredients\"><span>1<\/span><span>teaspoon instant espresso<\/span><\/li>\n<li itemprop=\"ingredients\"><span>2<\/span><span>tablespoons olive oil (plus 2 more for cooking)<\/span><\/li>\n<li itemprop=\"ingredients\"><span>1<\/span><span>tablespoon honey<\/span><\/li>\n<li itemprop=\"ingredients\"><span>2<\/span><span>teaspoons cumin<\/span><\/li>\n<li itemprop=\"ingredients\"><span>1<\/span><span>teaspoon smoked sweet paprika<\/span><\/li>\n<li itemprop=\"ingredients\"><span>1<\/span><span>handful fresh cilantro<\/span><\/li>\n<li itemprop=\"ingredients\"><span>1<\/span><span>teaspoon salt<\/span><\/li>\n<li itemprop=\"ingredients\"><span>1<\/span><span>cup chicken broth (you can use beef too, I just had chicken on hand)<\/span><\/li>\n<li itemprop=\"ingredients\"><span>3<\/span><span>limes<\/span><\/li>\n<li itemprop=\"ingredients\"><span>1<\/span><span>avocado<\/span><\/li>\n<li itemprop=\"ingredients\"><span>fresh cilantro<\/span><\/li>\n<\/ul>\n<ol>\n<li itemprop=\"recipeInstructions\">Clean and trim the cheeks. Put them in a container that you can marinate them in.<\/li>\n<li itemprop=\"recipeInstructions\">Remove the stem and seeds from the ancho, cut it up into chunks and rehydrate in a little water (I stick it in a ramekin and microwave for 30 seconds)<\/li>\n<li itemprop=\"recipeInstructions\">Peel and chop the garlic. Put everything from the garlic to the salt in the food processor (including the water from the chili) and blend into a paste. Toss the paste with the cheeks and marinate for several hours or better yet over night.<\/li>\n<li itemprop=\"recipeInstructions\">When it is time to cook, heat the oven to 275, and heat 2 tbs olive oil in a dutch oven. Brown the cheeks on both sides. Use the broth to rinse the rest of the marinade into the dutch oven, then squeeze the juice of 3 limes in.<\/li>\n<li itemprop=\"recipeInstructions\">Bake at 275 for 3 1\/2 hours &#8211; turn the cheeks over once or twice while they cook and if the liquid dries up add a bit more broth<\/li>\n<li itemprop=\"recipeInstructions\">When the cheeks are fall-apart tender, take the pan out of the oven. Using 2 forks, pull the meat apart in the pan so that it mixes in with all of that fatty juicy goodness.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>2 1\/2pounds beef cheeks 4cloves garlic 1tablespoon sun butter 1ancho chili 1teaspoon instant espresso 2tablespoons olive oil (plus 2 more for cooking) 1tablespoon honey 2teaspoons cumin 1teaspoon smoked sweet paprika 1handful fresh cilantro 1teaspoon salt 1cup chicken broth (you can use beef too, I just had chicken on hand) 3limes 1avocado fresh cilantro Clean and&hellip; <a class=\"more-link\" href=\"https:\/\/grub.gointotheham.com\/?p=4\">Continue reading <span class=\"screen-reader-text\">Barbacoa Beef Cheeks<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,2],"tags":[],"class_list":["post-4","post","type-post","status-publish","format-standard","hentry","category-beef","category-paleo","entry"],"_links":{"self":[{"href":"https:\/\/grub.gointotheham.com\/index.php?rest_route=\/wp\/v2\/posts\/4","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/grub.gointotheham.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/grub.gointotheham.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/grub.gointotheham.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/grub.gointotheham.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4"}],"version-history":[{"count":2,"href":"https:\/\/grub.gointotheham.com\/index.php?rest_route=\/wp\/v2\/posts\/4\/revisions"}],"predecessor-version":[{"id":126,"href":"https:\/\/grub.gointotheham.com\/index.php?rest_route=\/wp\/v2\/posts\/4\/revisions\/126"}],"wp:attachment":[{"href":"https:\/\/grub.gointotheham.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/grub.gointotheham.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/grub.gointotheham.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}