Guajillo Beef Tacos
Slow cooked beef, flavoured with our incredible Guajillo chillies, served in a light flour tortilla and topped with a fresh Pico de Gallo, coriander and crumbled Wensleydale.
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Serves 4
Prep Time: 1 Hour
Cooking Time: 4-5 Hours
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For the Beef:
3 Dried Guajillo Chillies
750-1kg Diced Beef
1 tsp Cumin Seeds
¼ tsp Cinnamon
½ tsp Chilli Flakes
1 Red Onion (sliced)
4 Garlic Cloves (sliced)
1 tsp Honey
Wine Vinegar
Oil
2 Bay Leaves
400ml Beef Stock
Butter
Salt
Pepper
For the Pico de Gallo:
3 Large Tomatoes
1 Shallot
Coriander
Wine Vinegar
Chilli Flakes
Oil
Salt
Pepper
Extras:
Flour Tortillas
Wensleydale
An Ice-Cold G&T
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Method:
- Preheat the oven to 140˚C.
- Bring a large oven proof dish to a medium/high heat.
- Toast the Guajillo chillies and the cumin seeds for 30-60 seconds, ensuring they don’t burn.
- Remove and then soak only the chillies in warm water for 15 minutes.
- Season the beef with salt and pepper, add a good drizzle of oil to the dish over a high heat and sear the beef in batches until nicely coloured. Remove and set aside.
- Reduce the heat to medium, add a large knob of butter and then add the red onion and cumin seeds. Cook for 10 minutes before adding the garlic, cinnamon and chilli flakes. Cook for 5 minutes.
- Place the soaked chillies in a blender with some of the infused water, the onions from the dish, honey and a splash of vinegar. Blend until smooth.
- Place the beef back in the dish, pour over the blended chillies and then stir in the beef stock and the bay leaves. Bring the beef to a simmer, cover and then place in the oven for 4 hours.
- To make the Pico de Gallo, halve the tomatoes and remove the seeds. Finely dice and add to a bowl with finely diced shallot, coriander, chilli flakes, vinegar, oil, salt and pepper.
- Remove the beef from the oven and allow to rest for 5 minutes. Remove the bay leaves and then shred the beef. Mix well and reduce over a medium heat if necessary. Once the beef is nice and thick, keep warm over a low heat.
- Toast the tortillas in a pan.
- Crumble the Wensleydale.
- Serve up the tortillas, place a large spoon of the shredded beef on top, followed by the Pico de Gallo, the Wensleydale and then finally some fresh coriander.