OX Cheek Ancho Barbacoa Tacos by Karla Zazueta
- Serves
- 4
- Difficulty
- Easy
This is the perfect recipe for a Sunday gathering with friend or family. Using ox cheek is a wonderful idea, as it is an inexpensive cut full of flavour.
Additional details
- 1 jar Cool Chile Ancho in Adobo
- 2 plum tomatoes, cut in half
- 1 small onion, peeled, cut in half
- 2 garlic cloves
- 1 tsp salt
- 2 tbsp vegetable oil
- 800 g ox cheek, cut in chunks
- 250 ml lager
- To serve:
- 12 Cool Chile White Corn Table Tortillas
- fresh chopped coriander
- chopped onion
- lime wedges
- Cool Chile Pasilla Flakes
Additional details
1. Place the ancho in adobo in a blender, add the tomatoes, onion, garlic cloves and salt. Blend until smooth. Sieve the sauce to remove any large bits. Set aside.
2. Preheat the oven to 180 C fan.
3. In a large cast iron dish, heat the vegetable oil and seal the pieces of ox cheek.
4. Once this is done, pour the ancho adobo and the lager. Mix well and cover with a lid.
5. Cook in the oven for over 2 and a half hours or until the meat is tender that it falls apart.
6. Reheat corn tortillas: griddle tortillas one at a time in a dry pan, toast both sides until warmed through. Stack them in a folded clean tea towel.
7. Once the meat is ready, remove it from the broth and shred, adding the broth on top
8. Serve with corn tortillas, chopped coriander, onion, sprinkle of pasilla flakes and lime wedges.
Swaps:
Ox cheek for shiitake mushrooms or jackfruit
Lager for beef or veggie stock
Highlighted Ingredients
-
Ancho in Adobo 170g
£4.85
-
15cm - WHITE BAKER'S DOZEN - Table Tortillas
£3.65
-
Pasilla Chilli Flakes 40g
£5.10