For a beef tortilla recipe like this, opt for the cheaper cuts of meat that take longer to cook, but reward you with succulent results.
Ingredients
- 1 dried ancho chilli (see note)
- 4 garlic cloves, crushed
- 1 tablespoon tomato paste
- 1 tablespoon peanut butter
- 1 tablespoon honey
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika (pimenton)
- 1/3 cup (80ml) olive oil
- 4 beef cheeks , trimmed (see note)
- 2 cups (500ml) Massel 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
Method
- Step 1Place the ancho chilli in a bowl and cover with 1/2 cup (125ml) boiling water. Soak for 10 minutes or until softened. Place the chilli and soaking water in a small food processor with the garlic, tomato paste, peanut butter, honey, cumin, paprika, 2 tablespoons oil and 1 teaspoon salt and whiz until a paste. Transfer to a bowl, toss the beef cheeks in the marinade, cover and chill in the fridge overnight.
- Step 2The next day, preheat the oven to 180°C.
- Step 3Heat the remaining 2 tablespoons oil in a flameproof casserole over medium-high heat. Remove the beef from the marinade (reserving marinade) and brown. Add stock, lime juice and reserved marinade to the casserole, then cover and cook in the oven for 3 hours or until the meat is tender. Remove from the oven and cool slightly. Remove beef from the braising stock and shred, using 2 forks.
- Step 4Serve the beef with the tortillas avocado, lettuce, sour cream and pickled red onion.
Notes
Dried ancho chillies are available from gourmet food shops. Order beef cheeks from your butcher. The braising stock can be strained, chilled and frozen to use in soups and casseroles. Start this recipe a day ahead.
- Author: Valli Little
- Image credit: Brett Stevens
- Publication: Taste.com.au
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