Tortitas De Carne De Cachete
I have always loved to be creative in the kitchen but didn’t always have the time. I loved to bake with my mom as a kid and did a lot of it as a teen. After high school, I went straight into college and did not really have the free time to be in the kitchen. When I got married, I was working on my masters degree and held 2 jobs–which led to less time to cook.
Funny how I did not know I missed cooking until I had children, and chose to become a “stay at home mom.” I found myself cooking and experimenting more in the kitchen. For added value, I have taken the opportunity to spend more time with my Abuela and my mom, learning to cook more authentic/traditional Mexican recipes. Aside from spending time with them, it has been great returning to a place of sharing ideas in the kitchen with my mom just like when I was a kid.
Here is a recipe we worked on together! I must admit that is it pretty darn good. Thanks to the fresh Cheek Meat from Rumba Meats, I was able to create beef cheek patties in a deliciously mild chile sauce with and a hint of sweetness from the banana chiles. PARA CHUPARSE LOS DEDOS!
Rumba Meats is now on AMAZON and they have given us a 25% off if you order 8/13 through 8/19. Use coupon code 25ABUELA !
Link for cheek meat:
Amazon Link For Rumba:
PREP TIME: 20+ Minutes
COOK TIME: 2 Hour 30 Minutes
2-3 pounds of Cheek Meat (Rumba Meats)
3 garlic cloves
3 bay leaves
10 pepper corns
1-2 Banana peppers
3 tablespoons of flour
3 tablespoons of bread crumbs
- Combine cheek meat, salt, garlic and 1/2 an onion in a large pot with enough water to cover the meat.
- Cook for about 2-3 hours or until tender.
- Remove from pot and let it cool down enough to remove fat.
- Shred meat and remove fat.
- Roast the tomatoes, chiles, 1 garlic clove and 1/4 an onion.
- Bled tomatoes, chiles, 1 garlic clove, 1/4 onion.
- Mix egg whites until fluffy.
- Add egg yolks, one at a time and mix.
- Fold in shredded meat, flour, and bread crumbs.
- Heat a pan with lard or cooking oil.
- Scoop up a spoon full of the mix and drop into the pan flipping each patty until cooked.
- Once done, in the same pan, fry the sauce adding 1 1/2 cup of water and salt to your preference.
- Let it come to a simmer.
- Add patties to the sauce and let it simmer for another 5 minutes.
- Sprinkle cilantro over the patties once they are served.
Serve with white rice and some salad.
(See below for pictures of the step-by-step instructions.)
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Amor y paz,
Thank you so much for sharing your recipe! As a third CA native now retired here on the beautiful island of Maui, you can imagine how much I miss being able to shop for my Mexican cooking ingredients. We have a few things here but nothing like I’m use to at “Home”.
Your abuela is precious! What a blessing it is for you to be able to prepare meals with both your mom and
abuela! Our abuelas teach, inspire, and instill in us the value of our Mexican heritage! God bless them all!
Much Aloha 🌴
Yes! So true. I love my time spent with them.