This recipe is partly inspired by the Mexican favourite Mole, which incorporates chocolate to intensify and compliment the beef flavours. I bid a sad farewell to summer and in an ode to my favourite season have compiled this recipe of the ultimate sharing food. Enjoy!
Ingredients
Serves: 5
Prep Time: 30 minutes
Cooking Time: 3 Hours
Ingredients
- 1 ripe avocado
- 1 cup of coriander
- ½ lime – juice
- 200g cheddar cheese, grated
- sour cream
- 350g perino tomatoes, crushed
- ½ iceberg lettuce
- 560g beef cheek
- 35ml olive oil
- ½ brown onion
- 5 garlic cloves
- 2 tbs cumin
- 2 tbs paprika
- 1 tsp cayenne pepper
- 2 tsp coriander seeds
- ½ cinnamon stick
- 1 tomato roughly diced
- 1 tbs tomato paste
- 25g dark chocolate
- 200ml water
Method
- Preheat oven to 160C.
- Dice beef cheeks in 4 x 7cm cubes.
- Blitz onion and garlic in a food processor.
- Toast coriander seeds and cinnamon lightly until aromatic, approx 5 minutes. Mix the paprika, cayenne pepper and cumin in a separate bowl.
- Sauté onion and garlic, add the beef, sear, then add the tomato paste and cook out for 2 to 3 minutes. Add spices to coat beef and add coriander seeds and cinnamon.
- Add tomato and cook until soft, add water to deglaze the pan and bring back up to a gentle simmer.
- Put on lid and put in oven for 3 hours, stirring occasionally, add more water if necessary. Before serving, stir through the chocolate.
- Crush tomatoes and season generously with salt and pepper and a pinch of sugar. Mash avocado with a squeeze of lime and season well. Grate cheese. Shred iceberg lettuce. Serve all separately (with the sour cream and coriander) and build your tacos!