- 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
- 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.
- 2The next day, preheat the oven to 180°C.
- 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.
- 4Serve the beef with the tortillas avocado, lettuce, sour cream and pickled red onion.