Chipotle beef cheeks recipe
 Beef cheek benefits from a low and slow simmer, giving it an irresistible pulled texture. The addition of chipotle chillies gives extra wow factor too! 4–8 chipotles chillies, to taste 3 tbsp olive oil1kg/2lb 4oz beef cheeks, trimmed of excess fat and cut into big chunks2 onions, roughly chopped4 garlic cloves, finely chopped700g/1lb 9oz passata4 tbsp red wine vinegar2 bay leaves1 tsp fresh (or dried) Mexican oregano sea salt 4–8 chipotles chillies, to taste 3 tbsp olive oil 1kg/2lb 4oz beef cheeks, trimmed of excess fat and cut into big chunks 2 onions, roughly chopped 4 garlic cloves, finely chopped 700g/1lb 9oz passata 4 tbsp red wine vinegar 2 bay leaves 1 tsp fresh (or dried) Mexican oregano sea salt 1 red onion, finely choppedred wine vinegar, to cover 1 red onion, finely chopped red wine vinegar, to cover 8 fresh flour tortillas100g/3½oz soured cream 75g/2½oz pickled habanero peppers75g/2½oz Cheddar, grated2 tbsp chopped fresh coriander 8 fresh flour tortillas 100g/3½oz soured cream 75g/2½oz pickled habanero peppers 75g/2½oz Cheddar, grated 2 tbsp chopped fresh coriander Method Preheat the oven to 150C/130C Fan/Gas 2.To make the chipotle beef cheeks, put the chillies in a shallow bowl and pour over hot water to cover. Leave to soak for 20 minutes.Heat the oil in a cast iron pan to a high heat and brown the meat all over – you will need to do this in batches. Remove the beef cheeks from the pan and set aside. Reduce the heat to medium, add the onions and garlic and cook until the vegetables have softened – about 10 minutes.Meanwhile, remove the chillies from the water and slice off the stems and discard them. Slice in half and carefully remove and discard the seeds, avoiding touching your eyes. Finely chop the chilli.Return the meat to the pan, add the passata, red wine vinegar, chopped chipotles, bay leaves, oregano and a big pinch of salt. Bring to the boil, then cover and cook for 4 hours, or until you can cut the meat with spoon. Allow to cool before using two forks to shred the meat. To make the red onion garnish, put the red onions in a shallow bowl and pour over the red wine vinegar. Leave to soak for 30 minutes. To serve, place 2 flour tortillas onto each of four serving plates and spread with the soured cream, top with the shredded beef cheek, and then the red onion, pickled habanero, cheese and fresh coriander. Roll and serve. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. To make the chipotle beef cheeks, put the chillies in a shallow bowl and pour over hot water to cover. Leave to soak for 20 minutes. To make the chipotle beef cheeks, put the chillies in a shallow bowl and pour over hot water to cover. Leave to soak for 20 minutes. Heat the oil in a cast iron pan to a high heat and brown the meat all over – you will need to do this in batches. Remove the beef cheeks from the pan and set aside. Reduce the heat to medium, add the onions and garlic and cook until the vegetables have softened – about 10 minutes. Heat the oil in a cast iron pan to a high heat and brown the meat all over – you will need to do this in batches. Remove the beef cheeks from the pan and set aside. Reduce the heat to medium, add the onions and garlic and cook until the vegetables have softened – about 10 minutes. Meanwhile, remove the chillies from the water and slice off the stems and discard them. Slice in half and carefully remove and discard the seeds, avoiding touching your eyes. Finely chop the chilli. Meanwhile, remove the chillies from the water and slice off the stems and discard them. Slice in half and carefully remove and discard the seeds, avoiding touching your eyes. Finely chop the chilli. Return the meat to the pan, add the passata, red wine vinegar, chopped chipotles, bay leaves, oregano and a big pinch of salt. Bring to the boil, then cover and cook for 4 hours, or until you can cut the meat with spoon. Allow to cool before using two forks to shred the meat. Return the meat to the pan, add the passata, red wine vinegar, chopped chipotles, bay leaves, oregano and a big pinch of salt. Bring to the boil, then cover and cook for 4 hours, or until you can cut the meat with spoon. Allow to cool before using two forks to shred the meat. To make the red onion garnish, put the red onions in a shallow bowl and pour over the red wine vinegar. Leave to soak for 30 minutes. To make the red onion garnish, put the red onions in a shallow bowl and pour over the red wine vinegar. Leave to soak for 30 minutes. To serve, place 2 flour tortillas onto each of four serving plates and spread with the soured cream, top with the shredded beef cheek, and then the red onion, pickled habanero, cheese and fresh coriander. Roll and serve. To serve, place 2 flour tortillas onto each of four serving plates and spread with the soured cream, top with the shredded beef cheek, and then the red onion, pickled habanero, cheese and fresh coriander. Roll and serve. Recipe tips Ask the butcher to trim and cut the beef cheek as it can be quite tough to slice through.