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Recipe Instructions

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.

The next day, preheat the oven to 180°C.

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.

Serve the beef with the tortillas avocado, lettuce, sour cream and pickled red onion.

Recipe Ingredient

1 dried ancho chilli (see note)

4 garlic cloves, crushed

22.20 gm tomato paste

20.80 gm peanut butter

28.60 gm honey

5.00 gm ground cumin

2.50 gm smoked paprika (pimenton)

80ml olive oil

4 beef cheeks , trimmed (see note)

500ml 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

Recipe Cuisine


Cook Time


Prep Time


Total Time



190.05 calories

27.6 grams fat

5.0 grams saturated fat

78.6 grams carbohydrates

6.0 grams sugar

56.8 grams protein

227.5 milligrams sodium


Recipe Category

Lunch, main


Winter, autumn, easy, casserole, marinade, dinner party, kid friendly, family friendly, dinner, lunch, main, corn, avocado, tortilla, mexican, beef, mains


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

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