Cup of Yum
1. Preheat your grill or smoker to 400 degrees and set up for indirect cooking.
2. If using, line a cast iron Dutch oven with the banana leaves.

Prepare the cooking/braising liquid

Cup of Yum
1. Place the half onion, garlic, and dried chilis on the grill and cook about 5 minutes per side. Remove from the grill. Reduce the heat to 250-300 degrees.
2. Place the chilis into a bowl with some hot water and allow to soak for 20-30 minutes.
3. Allow the onion and garlic to cool then skin the garlic cloves and place in a food processor or blender along with the onion. Pulse to chop into smaller portions.
4. When the peppers are done soaking remove them from the water and remove the stems and seeds. Place the peppers in the food processor.
5. Add the beef broth, white vinegar, salt and pepper and blend completely.
6. Over a bowl, strain the mixture through a medium mesh strainer to remove any remaining seeds and tough pepper skins. Press the mixture to be certain to get all of the liquid that you can then scrape the bottom side of the strainer to get any small bits that may have passed through and add those to the bowl.
7. Add the oregano, cumin, and bay leaves to the bowl and mix well to combine.

Sear the meat

1. Lightly salt both sides of the beef cheeks and place on the grill. Cook for about 5 minutes per sides then remove from the grill.

Cook the barbacoa

1. Place the Dutch oven on the grill/smoker and add in the cooking liquid. Reminder; the grill/smoker should be 250-300 degrees at this point. Allow to warm for about 5 minutes, uncovered, then add in the beef cheeks. Flip the meat over a few times to coat in the braising liquid then add 1 bottle of the beer and place the lid on the Dutch oven.
2. Cook for about 3 hours. Flip the meat each hour and add a little more beer if the liquid level appears to be getting too low.
3. After 3 hours the meat should pull apart easily with a fork (and if using an instant read thermometer should be at least 205 degrees). If it does not pull apart easily continue to cook. Once the meat is fork tender remove it to a bowl and shred. Spoon a little of the braising liquid onto the meat and salt to taste.
4. Serve warm on warm corn or flour tortillas and top with any desired taco toppings.