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Mexican beef-cheek tortillas
Mexican beef-cheek tortillas
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Prep Time:
405 minutes
Cook Time:
180 minutes
Total Time:
585 minutes
Choose affordable, slow-cooking meat for tender beef tortillas.
Ingredients:
  • 1 dried ancho chilli (see note)
  • 4 garlic cloves, crushed
  • 22.20 gm tomato paste
  • 20.80 gm peanut butter
  • 5.00 gm ground cumin
  • 2.50 gm smoked paprika (pimenton)
  • 80ml olive oil
  • 4 beef cheeks , trimmed (see note)
  • 500ml beef stock
  • Juice of 2 limes
  • 18 small corn tortillas, lightly grilled
  • 1 avocado, chopped
  • 2 butter lettuces, outer leaves discarded
  • Sour cream, to serve
  • Pickled red onion, to serve
Instructions:
  • In a bowl, pour 1/2 cup (125ml) boiling water over the ancho chilli. Let it soak for 10 minutes until softened. Blend the softened chilli with garlic, tomato paste, peanut butter, honey, cumin, paprika, 2 tablespoons of oil, and 1 teaspoon of salt in a food processor until a paste forms. Marinate the beef cheeks in the mixture, cover, and refrigerate overnight.
  • Preheat your oven to 180°C the following day.
  • In a flameproof casserole, heat the 2 tablespoons of oil over medium-high heat. Brown the beef removed from the marinade. Add stock, lime juice, and reserved marinade to the casserole. Cover and braise in the oven for 3 hours until the meat is tender. Let it cool slightly, then shred the beef using 2 forks.
  • Arrange a platter with the beef, tortillas, avocado, lettuce, sour cream, and pickled red onion for a delicious spread.

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