Mexican beef-cheek tortillas


Mexican beef-cheek tortillas

  • 6:45 Prep
  • 3:00 Cook
  • 6 Servings
  • Advanced


  • 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


  • 1
    Place 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.
  • 2
    The next day, preheat the oven to 180°C.
  • 3
    Heat 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.
  • 4
    Serve the beef with the tortillas avocado, lettuce, sour cream and pickled red onion.



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