750g braising steak
750g beef cheeks – trimmed
20g salt
20 corn tortillas
150g onion – finely chopped
15g fresh coriander – chopped
2 litres water
32g Essential Cuisine Beef Stock Mix
Adobo sauce
35g garlic – finely chopped
5g salt
2g Mexican oregano
1g dried thyme
30g Street Food Chef Dark Mexican Seasoning
170ml red wine vinegar
170ml orange juice
170ml lime juice
60ml olive oil
15g fresh coriander – chopped
2. Place the braising steak and beef cheek in a large bowl. Sprinkle over the salt and leave to marinate for 4 hours or more if you’ve got the time.
3. In a large oven pot, add all the adobo sauce ingredients, the 2 litres of water and Essential Cuisine Beef Stock. Bring to the boil, then add the beef. Place a lid on the pot and place in the oven. Cook for 4 hours.
4. After the 4 hours remove the beef and shred, keeping warm until needed. Place the broth liquid back on the heat and reduce to around 2 litres, skimming the fat as needed.
5. Add 300ml or as needed of the broth onto the shredded beef.
6. Mix the coriander and onion together.
7. Warm through the corn tortillas, add the meat with some of the onion, coriander mix.
8. Serve with a cup of the broth for drinking or dunking the taco.