×

Login

×



Auto-login on future visits

Forgot your password?

Register for an account

Remove item from cart

×

Are you sure you want to remove from your cart?

Yes No
×

This is the register form

Close overlay ×

When you're done typing, hit Enter, or click the search icon to start your search.

Searching...

Share this recipe

×

Send to a friend

Just submit the form below to send Barbacoa Beef Cheeks On Tostadas With Guacamole Roasted Tom to a friend.


×

Barbacoa Beef Cheeks On Tostadas With Guacamole Roasted Tom

Barbacoa Beef Cheeks on Tostadas with Guacamole, Roasted Tomato Salsa, Sour Cream &

Barbacoa Beef Cheeks on Tostadas with Guacamole, Roasted Tomato Salsa, Sour Cream &

This dish has been created by Pat Whelan and Katy McGuinness for the Theatre of Food at the Electric Picnic 2015 with ingredients from Ardkeen Quality Foodstore."'Beef cheeks are one of our favourite cuts" says Pat. "The meat is intense, full of robust flavour and has a richness that is not at all cloying. Don’t be put off by what might seem like a bizarre combination of ingredients; this recipe is a cinch, and it takes very little time to prepare. The recipe serves four, but our recommendation is that you make a larger batch and invite over your friends to watch a match, have a few drinks and shoot the breeze. An Irish artisan cider such as Stonewell would go nicely."

Print this Recipe Send to a friend Share

Ingredients

  • FOR THE BARBACOA CHEEKS

  • 1 kg beef cheeks, trimmed

  • 1 ancho chilli

  • 4 cloves garlic, peeled and chopped

  • 1 tablespoon peanut butter

  • 1 teaspoon instant espresso powder

  • 4 tablespoons extra virgin olive oil or Irish rapeseed oil

  • 2 tablespoons Highbank apple syrup or maple syrup or honey

  • 2 teaspoons ground cumin

  • 1 teaspoon smoked paprika

  • 1 handful fresh coriander, chopped

  • 1 teaspoon salt

  • 4 limes

  • 250 ml chicken stock

  • FOR THE GUACAMOLE

  • 2 avocados, peeled and sliced

  • 2 spring onions or 1 a small red onion, finely chopped

  • 2 cloves garlic, crushed

  • Juice of 1 lime

  • A small bunch of coriander, chopped (leaves and stalks)

  • 1 red chilli, deseeded and finely chopped

  • FOR THE ROAST TOMATO SALSA (THOMASINA MIERS)

  • 4 plum tomatoes

  • 1 large jalapeno chilli

  • 2 cloves garlic

  • 1 large tablespoon chopped coriander

  • 1 white onion, finely chopped

  • Juice of 1 lime

  • Pinch of sea salt

  • TO SERVE

  • 4 wraps or tortillas

  • Fresh coriander

  • Sour cream

  • Grated cheese

  • Course

    CourseMain Course

  • Serves

    Serves4

  • Time

    Time1 hour with 36 hours slow cooking

  • Difficulty

    DifficultyBeginner

Method

Barbacoa Beef Cheeks

Remove the stem and seeds from the ancho chilli, chop it roughly and put it in a little warm water for a few minutes to rehydrate.

Blend the chilli (and its water), garlic, peanut butter, espresso powder, 2 tablespoons of the oil, syrup, cumin, paprika, coriander and salt into a paste.

Marinate the beef cheeks in the paste for a few hours, preferably overnight, in the fridge.

Preheat the oven to 1400C / fan 1200C / gas mark 1.

Heat 2 tablespoons oil in a flameproof casserole dish and brown the cheeks on both sides.

Don’t move the cheeks around too much when you’re browning them — the less they move, the more colour and flavour they’ll pick up.

Pour the rest of the marinade into the pan with the stock, then squeeze in the juice of 3 limes.

Put the lid on and place in the oven for about 3ó hours, turning the cheeks once or twice while they cook. If the liquid dries up, add a little more stock.

By now the cheeks should be very tender. Pull them apart with two forks and mix with the juices in the pan. Add a squeeze of lime to taste, and a touch more syrup if you like.

Serve the barbacoa in a wrap or corn tortilla with guacamole or slices of avocado, roasted tomato salsa, sour cream, a sprinkling of fresh coriander and grated cheese.

Guacamole
Guacamole
Roast Tomato Salsa (from Thomasina Miers)
Roast Tomato Salsa (from Thomasina Miers)

Method

Barbacoa Beef Cheeks

Remove the stem and seeds from the ancho chilli, chop it roughly and put it in a little warm water for a few minutes to rehydrate.

Blend the chilli (and its water), garlic, peanut butter, espresso powder, 2 tablespoons of the oil, syrup, cumin, paprika, coriander and salt into a paste.

Marinate the beef cheeks in the paste for a few hours, preferably overnight, in the fridge.

Preheat the oven to 1400C / fan 1200C / gas mark 1.

Heat 2 tablespoons oil in a flameproof casserole dish and brown the cheeks on both sides.

Don’t move the cheeks around too much when you’re browning them — the less they move, the more colour and flavour they’ll pick up.

Pour the rest of the marinade into the pan with the stock, then squeeze in the juice of 3 limes.

Put the lid on and place in the oven for about 3ó hours, turning the cheeks once or twice while they cook. If the liquid dries up, add a little more stock.

By now the cheeks should be very tender. Pull them apart with two forks and mix with the juices in the pan. Add a squeeze of lime to taste, and a touch more syrup if you like.

Serve the barbacoa in a wrap or corn tortilla with guacamole or slices of avocado, roasted tomato salsa, sour cream, a sprinkling of fresh coriander and grated cheese.

Guacamole
Guacamole
Roast Tomato Salsa (from Thomasina Miers)
Roast Tomato Salsa (from Thomasina Miers)

Used in this Recipe

  • Second Nature Oils Organic Rapeseed Oil 500ml

    Second Nature Oils Organic Rapeseed Oil 500ml

    €6.55

  • Highbank Orchards The Original Irish Orchard Syrup 200ml

    Highbank Orchards The Original Irish Orchard Syrup 200ml

    €8.45

  • Kallo Organic Chicken Stock Cube 66g

    Kallo Organic Chicken Stock Cube 66g

    €2.15

  • O’Neill’s Irish Atlantic Sea Salt Flakes Handcrafted Pure and Natural 110g

    O’Neill’s Irish Atlantic Sea Salt Flakes Handcrafted Pure and Natural 110g

    €2.85

Trust Ecommerce
Retail Excellence
SagePay

Ardkeen Quality Food Stores processes all payments securely using Sage Pay technology. For further information see our Privacy Policy and Terms & Conditions sections.

Dispute Resolution

Our Developers

Automat:ee