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1
Slice the onions very thinly and put them in a microwaveable container. Add the beet, cilantro, salt and sugar. Cover everything with 1 part water to 2 parts vingar.
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2
microwave for 1 minute, stir, and microwave for another minute. Cool, then refridgerate overnight. The beet will turn it a really pretty hot pink color.
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3
Clean and trim the cheeks. Put them in a container that you can marinate them in.
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4
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)
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5
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.
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6
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.
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7
Bake at 275 for 3 1/2 hours - turn the cheeks over once or twice while they cook and if the liquid dries up add a bit more broth
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8
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.
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9
To serve - heat 2 tortillas (I like to double wrap the taco as they are juicy). Fill with barbacoa, a slice of avocado, some of pickled onions and fresh cilantro. Serve and enjoy!!!
