600g beef cheeks, cut in half
1 brown onion, thinly sliced
2 clove garlic, roughly chopped
2 tbsp chipotle in adobe
Zest 1 orange
1 tsp ground cumin
2 tbsp tomato paste
300ml chicken stock
¼ white cabbage, finely shredded
½ bunch coriander, roughly chopped
8 6-inch, white corn tortillas, warmed in a hot pan
Preheat an oven to 200C.
Season the beef cheeks with salt and pepper and set aside
Heat a large frying pan over medium/high heat and add the oil and beef cheeks, cooking to caramelise, then set aside.
Add the remaining oil to the pan along with the onion & garlic, cook for 2 minutes
Add the chipotle, orange, cumin and beef cheeks back to the pan, turning and stiring them through the pan to coat them in everything.
Add the tomato paste and stir through.
Add the chicken stock and bring to the boil.
Cover the beef with a piece of crumpled baking paper, cover with a lid then transfer to the oven to cook for 2 hours.
After 30 mins, reduce the heat to 150C.
(If you aren’t cooking in a pan which can go in the oven, transfer everything to a baking dish and cover with baking paper and then use foil to seal, before cooking in the oven.
Once the beef cheeks are ready allow them to rest for 10-15 minutes before shredding the meat with two forks and stiring it through the sauce in the pan.
Reheat when needed.
To serve, toss the cabbage with the juice of 1 lime, a little of the coriander and some salt. Distribute between the warm tortillas.
Pile on the beef cheek and garnish with the remaining coriander and squeeze of lime.