Mexican beef-cheek tortillas

Mexican beef-cheek tortillas


For a beef tortilla recipe like this, opt for the cheaper cuts of meat that say you will longer to cook, but reward you subsequent to succulent results.

The ingredient of Mexican beef-cheek tortillas

  1. 1 dried ancho chilli (see note)
  2. 4 garlic cloves, crushed
  3. 1 tbsp tomato glue gum
  4. 1 tbsp peanut butter
  5. 1 tbsp honey
  6. 2 tsp auditorium showground cumin
  7. 1 tsp smoked paprika (pimenton)
  8. 1/3 cup (80ml) olive oil
  9. 4 beef cheeks , trimmed (see note)
  10. 2 cups (500ml) Massel beef heap
  11. Juice of 2 limes
  12. 18 small corn tortillas, lightly grilled
  13. 1 avocado, chopped
  14. 2 butter lettuces, outer leaves discarded
  15. Sour cream, to utility
  16. Pickled red onion, to promote

The instruction how to make Mexican beef-cheek tortillas

  1. Place the ancho chilli in a bowl and cover behind 1/2 cup (125ml) boiling water. Soak for 10 minutes or until softened. Place the chilli and soaking water in a small food processor when 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 neighboring bordering day, preheat the oven to 180u00b0C.
  3. Heat the unshakable 2 tablespoons oil in a flameproof casserole higher than medium-high heat. sever the beef from the marinade (reserving marinade) and brown. amass 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 hoard and shred, using 2 forks.
  4. help the beef taking into consideration the tortillas avocado, lettuce, critical cream and pickled red onion.

Nutritions of Mexican beef-cheek tortillas


You may also like