Guajillo Tacos

Guajillo Tacos

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.

 

 

 

 

 

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