This recipe is the beef part only, add this to tortillas with your favourite toppings and sauce.
INGREDIENTS
- 1 tsp chilli flakes
- 4 garlic cloves, crushed
- 1 tbs tomato paste
- 1 tbs peanut butter
- 1 tbs honey
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/3 cup olive oil
- 4 beef cheeks
- 2 cups (500ml) beef stock
DIRECTIONS
- Place the chilli, garlic, tomato paste, peanut butter, honey, cumin, paprika and oil into a blender or mortar and pestle.
- Blend until you have a paste.
- Fry the beef cheeks in some more oil until brown all over
- Add the paste and fry for a couple of minutes.
- Add in the beef stock and slow cook for 6-8 hours or pressure cook for around 50 mins. You should be able to break the cheeks with a fork.
- Serve in-place of your standard mince in tacos.