Chipotle beef cheeks
Beef cheeks braised with chipotle, shredded and rolled in flour tortillas with soured cream, pickled red onion, pickled habanero, Cheddar and coriander. Serves 4. Allow about 5 hours for preparation and cooking, including the 4-hour braise, plus cooling until the meat can be handled.
Ingredients
- Olive Oil3 tbsp
- Bay leaf2 pieces
- soft flour tortillas8 pieces
- Pickled habanero peppers75 g
Instructions
7 steps- 1
Heat the oven to 150°C (130°C fan/Gas 2).
150°C
- 2
Cover the dried chipotle chillies with hot water in a shallow bowl and soak for 20 minutes.
20 min
- 3
Heat the olive oil in a cast-iron pan over high heat and brown the beef cheeks in batches. Set them aside, reduce to medium heat, then cook the onions and garlic for about 10 minutes until softened.
10 min
- 4
Drain the soaked chipotles, remove the stems and seeds carefully, then finely chop the flesh.
- 5
Return the beef to the pan. Add the passata, 4 tablespoons red wine vinegar, chipotles, bay leaves, Mexican oregano and a large pinch of salt. Bring to the boil, cover and cook in the oven for 4 hours, until spoon-tender. Let cool enough to handle, then shred with two forks.
240 min
150°C
- 6
While the beef braises, put the chopped red onion in a shallow bowl, cover with red wine vinegar and leave for at least 30 minutes.
30 min
- 7
Place two tortillas on each of four plates. Spread with soured cream, add shredded beef, drained pickled onion, pickled habanero, Cheddar and coriander, then roll and serve.
Nutrition
1 serving ≈ 550 g
Nutrition values are estimates. - means data is unavailable.
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