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Cheek meat is underrated, but as it cooks low and slow, it becomes buttery soft. The BBQ sauce adds a flavorful kick to the dish. The next, and most important, part of this whole dish are the crispy, flavorful french fries and onion rings that act as the base. Beleaves frozen french fries and onion rings MAKE this.
2 teaspoons oil
1 and 1/2 pound cheek meat
salt
pepper
1 bottle Gefen BBQ Sauce
1 cup boiling water
1 bag Beleaves French Fries
1 bag Beleaves Onion Rings
1/4 cup guacamole
10 pickled jalapenos
2 Roma tomatoes, diced
1/2 jalapeno, diced
1/4 red onion, diced
1 tablespoon chopped parsley
juice from 1/2 lemon
1 heaping tablespoon Gefen Mayonnaise
2 teaspoons parve ranch dressing powder
juice from 1/2 lemon
This recipe uses an instant pot. Oven directions are below.
Turn pot on sauté. Heat oil and add the meat. Season meat with salt and pepper. Sear on both sides until browned, about five to seven minutes.
Add water and BBQ sauce. Mix well.
Place the cover, turn the valve, and cook on high pressure for two hours.
Remove meat and click on sauté, simmer the sauce until most of the water evaporates, about 10 minutes.
With gloved hands, pull the meat until shredded. Remove any gummy, unpleasant pieces. Set aside.
Combine ingredients and mix well.
Prepare the ranch dressing: combine ingredients and mix well. For a looser consistency, add more lemon juice to dilute.
Fry the french fries and onion rings according to package directions.
On a wood board or Gefen Parchment Paper, layer the french fries, pulled meat, pico de gallo. Dollop store-bought guacamole.
Scatter jalapenos, and drizzle ranch dressing over the whole thing. Serve immediately.
Sponsored by Beleaves
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