Beef Cheek Tacos

Charmaine Lu -
  • 1 dried ancho chilli or similar
  • 4 crushed garlic cloves
  • 1 tbsp tomato paste
  • 1 tbsp crunchy peanut butter
  • 1 tbsp honey
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 80ml olive oil
  • 4 beef cheeks
  • 500ml beef stock
  • Tortillas, salsa and sides, to serve
  • Soak the chilli in 125ml boiling water for 10 mins to soften, then add the chilli, water, garlic, tomato paste, peanut butter, spices, honey, 2 tbsp of oil and some seasoning, and whizz to a paste. Transfer to a mixing bowl and slather the beef cheeks in the paste, then chill in the fridge overnight. The following day, preheat the oven to 180C.
  • Heat 2 tbsp of oil in a casserole dish and brown the marinated beef cheeks all over. Pour in the stock and the reserved marinade, mix well, then cook - covered - for 3 hours in the oven or until the meat is falling apart. Remove from the oven and shred the meat into the sauce with 2 forks, then serve with the tortillas and sides for a homemade taco night. Yum!
3 hrs
6 serving