Perfect for family and friends, these tacos are one of my favourite “set and go” weekend dinners. The slow-cooked beef cheeks marry so well with the Mexican rice, especially when the rice soaks up all the delicious gravy juices from the beef. Finish with your favourite toppings, but keep it simple – it needs very little else to shine.

Makes: 10 – 12
Preparation time: 20 mins
Cooking time: 3 – 3½ hrs

Beef Marinade
4 garlic cloves, roughly chopped
1 medium onion, roughly chopped
1 tbsp smoked paprika
2 tsp cumin
juice of 2 limes
125ml cider vinegar

1 tbsp olive oil
Freshly ground black pepper and salt flakes
1.5kg (8) beef cheeks, cut in half
500ml beef stock

Mexican Rice:
1 tbsp olive oil
2 cloves garlic, finely chopped
1 medium onion, finely chopped
½ cup finely chopped red capsicum
½ cup finely chopped green capsicum
1 cup long grain rice
450ml chicken or vegetable stock
2 tbsp tomato paste
2 tbsp roughly chopped coriander (optional)

To serve:
10 – 12 small eggs, fried
1 green chilli, finely sliced
1 small red onion, finely diced
1 avocado, peeled & sliced
2 spring onions, shredded
2 limes, cut into wedges
fresh coriander leaves
sour cream

METHOD

1. Combine beef marinade ingredients together in a blender and blitz until smooth. Set aside. Meanwhile, season the beef cheeks with salt flakes and heat the olive oil in a large heavy based pot. Add beef cheeks and brown-off until well browned. Turn-off heat and add the marinade and beef stock. Cover pot with a foil lined lid and place in a preheated oven of 160°C for 3 – 3½ hours, or until beef cheeks are tender and falling apart when pulled with a fork. When the cheeks are cooked remove from liquid and pull the beef apart using 2 forks. Return to pot, stir meat through the liquid and and allow to rest for 10 minutes to absorb some of the liquid. Cover with the lid to keep warm and set aside.
   
   
2. Meanwhile, prepare Mexican rice. In a large saucepan heat oil and cook onion, garlic and capsicums together for 3-4 minutes until onion and capsicums lightly softened. Add the rice, stock and tomato paste and mix well. Reduce heat to a very low simmer, cover with a tight fitting lid and cook for 15 minutes. After 15 minutes, remove from heat and check that most of the liquid has been absorbed. Replace the lid and allow any remaining liquid to absorb into the rice for the next 10 minutes off the heat, then fluff the rice with a fork and add the coriander. Replace lid and set aside to keep warm.
   
   
3. On a BBQ grill or in a non-stick pan heat MISSION Salt Reduced Tortillas on one side then remove from grill and place onto a serving platter.
   
   
4. To serve: top each tortilla with a few spoonfuls of Mexican rice and top with shredded beef cheek. Finish with a fried egg, slices of green chilli, avocado, red onion, shredded spring onion and a good squeeze of lime juice. Delicious served with a dollop of sour cream. Serve immediately.

Note: All recipes tested use standard 250ml/9oz cup and 20ml/1oz tablespoon

Recipe and Food Styling: Leanne Bennett-Jones
Photography: Dan Magree