
Beef cheek tacos with green salsa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 - 3
- 750g beef cheeks
- 3 tbsp vegetable oil
- 2 medium onionspeeled and quartered
- 5 garlic clovespeeled
- 1 tbsp ancho chilli powder
- 1 tbsp smoked paprika
- 1 cinnamon stick
- 2 bay leaves
- 2 tbsp red wine vinegar
- 2 plum tomatoesquartered
- 500ml chicken stock
Salsa
- 100g green chilliesstems removed, deseeded
- 1 avocadopeeled and stone removed
- 2 limeszested
- 3 garlic clovesroughly chopped
- 20g coriander
- 75ml rapeseed oil
- corn tortillasto serve
Nutrition: per serving (3)
- kcal882
- fat72.9g
- saturates15.4g
- carbs4.5g
- sugars3.3g
- fibre6.3g
- protein49g
- salt3.1g
Method
step 1
Heat the oven to 160C/140C fan/gas 3. Season the beef cheeks well. Heat 2 tbsp of oil in a large, heavy-based pot over a medium-high heat. When the oil is hot, brown the beef cheeks until they have formed a dark crust all over, being careful not to burn them. Remove the meat to a plate.
step 2
Heat the remaining 1 tbsp of oil and cook the onions and garlic for 3-4 mins, or until slightly coloured. Add the spices and dried herbs, cook for 1 min, then add the vinegar and tomatoes, deglazing the pan. Add the stock and arrange the beef so it’s about three-quarters submerged. Bring to a simmer, cover with a lid and cook in the oven for 3 hrs, or until the meat is very tender and falling apart.
step 3
Meanwhile, blitz all the salsa ingredients, plus 1 tsp of sea salt, together in a blender. Season to taste.
step 4
Carefully remove the cheeks from the pot and set aside. Strain the braising liquid into a pan and return to the stove. Reduce the liquid for 10 mins until about a quarter remains. Return the beef cheeks to the liquid and shred using forks, mixing well. Taste and season if necessary.
step 5
Serve with tortillas, the salsa and any other toppings of your choice.