Ingredients

• 1 dried ancho chilli (see note)
• 4 garlic cloves, crushed
• 1 tablespoon tomato paste
• 1 tablespoon peanut butter
• 1 tablespoon honey
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika (pimenton)
• 1/3 cup (80ml) olive oil
• 4 beef cheeks , trimmed (see note)
• 2 cups (500ml) Massel beef stock
• Juice of 2 limes
• 18 small corn tortillas, lightly grilled
• 1 avocado, chopped
• 2 butter lettuces, outer leaves discarded
• Sour cream, to serve
• Pickled red onion, to serve

Method

• Step 1 Place the ancho chilli in a bowl and cover with 1/2 cup (125ml) boiling water. Soak for 10 minutes or until softened. Place the chilli and soaking water in a small food processor with the garlic, tomato paste, peanut butter, honey, cumin, paprika, 2 tablespoons oil and 1 teaspoon salt and whiz until a paste. Transfer to a bowl, toss the beef cheeks in the marinade, cover and chill in the fridge overnight.
• Step 2 The next day, preheat the oven to 180°C.
• Step 3 Heat the remaining 2 tablespoons oil in a flameproof casserole over medium-high heat. Remove the beef from the marinade (reserving marinade) and brown. Add stock, lime juice and reserved marinade to the casserole, then cover and cook in the oven for 3 hours or until the meat is tender. Remove from the oven and cool slightly. Remove beef from the braising stock and shred, using 2 forks.
• Step 4 Serve the beef with the tortillas avocado, lettuce, sour cream and pickled red onion.