← Nouns Cooking · Mexican

Ingredients

• 1.5 kg beef cheeks or chuck roast, trimmed and cut into large chunks
• 2 tsp Salt
• 1 tsp Black pepper
• 2 tbsp Vegetable oil
• 3 chipotle chillies in adobo, plus 2 tbsp of the sauce
• 6 cloves Garlic, peeled
• 4 tbsp Cider vinegar
• 1 Lime, juiced
• 2 tsp Cumin
• 2 tsp Dried oregano
• ¼ tsp ground cloves
• 180 ml Beef stock
• 3 Bay leaves
• 16 warm corn tortillas
• 1 white onion, finely chopped
• 1 bunch Coriander (cilantro), chopped

Method

1. Heat the oven to 150°C (300°F). Pat the beef dry and season it with the salt and pepper.
2. Blend the chipotles and adobo sauce, garlic, vinegar, lime juice, cumin, oregano, cloves and stock into a smooth, loose paste.
3. Heat the oil in a casserole dish over high heat and sear the beef in batches until well browned, 3–4 min per batch.
4. Return all the beef to the pot, pour over the sauce and tuck in the bay leaves. Bring to a simmer, cover tightly and move to the oven for 4 hours, turning the meat once halfway, until it shreds with no effort.
5. Lift the beef out, shred it with two forks and discard any gristle. Skim the fat off the sauce, then toss the meat with enough sauce to make it glossy and juicy.
6. Serve in warm tortillas with onion, coriander and a squeeze of lime.

Tips

• Slow cooker: brown the beef, then cook everything on low for 8–10 hours.
• Beef cheeks are the most traditional cut and turn wonderfully gelatinous; chuck is easier to find and works almost as well.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats Kitchen Gidget Mexican Please