Recipe developed by the students and faculty of the Art Institute of Philadelphia.


  1. Preheat the oven to 350°F.
  2. Pat veal cheeks dry with paper towel, season with salt and pepper then brown on all sides.
  3. Remove meat and place in roasting pan.
  4. Deglaze pan with white wine and pour into roasting pan with remaining ingredients.
  5. Cover the cheeks with veal stock and place parchment paper directly on top of the meat.
  6. Cover with foil and braise for 2.5 hours.
  7. Remove meat from liquid and allow to rest.
  8. Strain and reduce braising liquid to 1/4 of starting amount.
  9. Season with salt and pepper if needed. Slice cheeks and return to liquid until ready for use.
  10. Topped warmed tortillas with meat and salsa verde. Garnish with cilantro and onion.

Instructions (salsa verde)

  1. Purée all ingredients in a blender.
  2. Season with salt and pepper.

Nutrition information per serving: 870 calories; 34 g protein; 223 g carbohydrate; 3 g fiber; 19.5 g fat; 12 g saturated fat; 98.5 mg cholesterol; 477 mg sodium; 426 mg potassium; 24g sugar

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