Beef Cheek in Salsa Borracha
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MAKE THIS WITH
Ingredients
- 2 packs of La Banderita Taquito corn tortillas
- 2 tbs extra virgin olive oil
- 3-4 beef cheeks (about 1kg), sinew removed, halved
- 2 onions, diced
- 1 red capsicum, deseeded and diced
- 3 garlic cloves, chopped
- 1 tbs ground cumin
- 1 tbs ground coriander
- ½ tsp ground cinnamon
- 1 tsp dried oregano
- 1 tbs tomato paste
- 2 tbs chipotle in adobo sauce
- 1 x 330ml bottle of beer
- 500ml beef stock
- Salt and pepper
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ZUCCHINI SALSA
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- 1 zucchini, finely diced
- 1 tomato, seed removed finely diced
- 3 springs of parsley, chopped
- 1 French shallot, finely diced
- Juice and zest of a lime
LET'S GET STARTED
- Preheat the oven to 160°C.
- Heat half the oil in a casserole pan over medium-high heat. Season the beef cheeks with salt and pepper and sear for 1–2 minutes on each side until browned. Remove from the pan. Add another tablespoon of oil, then add the onion, capsicum, garlic and season with salt. Cook, stirring regularly for 5-6 minutes until the vegetables are softened and lightly caramelised. Add the spices and oregano before adding the chipotle and adobo sauce and tomato paste. Add the beer and bring to the boil for a minute.
- Return the beef cheeks to the pan and add stock. Place a cartouche (a piece of baking paper cut to fit the dish) on top, then cover with the lid. Transfer to the oven and braise for 2–2 1/2 hours until the beef cheeks are tender.
- While the beef cheeks are cooking make the salsa, combine all of the ingredients together with a good pinch of salt.
- Remove the meat from the pan and shred with two forks. Use a blender (or stick blender) to blend the sauce until is smooth and glossy. Pour half of the sauce into a serving bowl. Return the meat to the remaining sauce in the pan and fold through.
- Heat the tacos in a pan over a medium heat for a minute on each side. Keep warm by placing in a clean tea towel.
- Serve shredded beef cheeks in taco and garnish with salsa. Dip taco into the extra bowl of sauce before eating.
