These Mexican beef tacos may take three hours in the oven, but the juicy results are worth it!
Combine marinade ingredients in a glass or plastic dish. Add beef to marinade and rub the sauce all over the cheeks. Cover in cling wrap and marinate for at least 30 minutes (see tip). If marinating longer, place in the fridge. When ready to cook, ensure the meat is room temperature.
Preheat oven to 160°C. Bring a heavy–based pan, large enough to fit the cheeks (but small enough to fit in your oven!), to a medium heat. Add 1 Tbsp oil.
Remove beef and garlic from marinade and brown in the pan. Add stock, and eschallots, and brown for further 5 minutes. Cover the pan tightly with foil and lid, and place in oven for 3 hours or until beef is very tender. Remove pot from oven, carefully remove the foil and lid ( there will be a lot of steam). Set aside.
Meanwhile, make the salad by combining all the vegetables. Place into the fridge until ready. Cover red onions with half of the lemon juice and set aside. When ready to serve, whisk lemon juice, water, salt and pepper together and drizzle over the salad.
When ready to eat, prepare tortillas as per packet instructions. Shred meat using a fork, and place into corn tortillas, top with pickled onion, and serve with salad on the side.
Tips: For a more intense flavour, you can marinade your beef for up to 48 hours.
This recipe was provided by BeefandLamb.com.au.
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