Name: Make Colin Fassnidge’s slow-cooked beef cheek tacos
Prep time: 30 min
Cook time: 195 min
Total time: 225 min
Yield: 6-8
Ingredients: 2 tablespoons olive oil, plus 1 tablespoon extra; 3 beef cheeks (approx 900g–1.2kg); 2 red onions, chopped; 6 cloves garlic, chopped; 2 tablespoons onion powder; 2 tablespoons garlic powder; 1–2 teaspoons chilli powder; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 3 x 400g cans chopped tomatoes; 2 cups chicken stock, approx; 1 bunch coriander stalks, chopped, leaves reserved for garnish; Sea-salt flakes and freshly ground black pepper, to season; 12 small soft tacos; Grated cheese, coriander leaves, sliced green onions and chilli, to serve

It’s easy to stick to your usual Taco Tuesday recipe every week, but Colin Fassnidge’s new recipe may change your mind. Use beef cheeks, lots of spices and small soft tacos to create a slow-cooked masterpiece. It’ll taste so good that you’ll want it every night of the week.

Make sure to grate some cheese, slice green onions and have extra coriander on hand to serve!

Ingredients

2 tablespoons olive oil, plus 1 tablespoon extra

3 beef cheeks (approx 900g–1.2kg)

2 red onions, chopped

6 cloves garlic, chopped

2 tablespoons onion powder

2 tablespoons garlic powder

1–2 teaspoons chilli powder

1 tablespoon ground cumin

1 tablespoon ground coriander

3 x 400g cans chopped tomatoes

2 cups chicken stock, approx

1 bunch coriander stalks, chopped, leaves reserved for garnish

Sea-salt flakes and freshly ground black pepper, to season

12 small soft tacos

Grated cheese, coriander leaves, sliced green onions and chilli, to serve

Method

Step 1

In a large heavy-based pan, heat oil on high heat. Sear beef cheeks until browned all over. Remove.

Step 2

Reduce heat to medium, then add onions and garlic to pan. Cook for 5 minutes, until tender. Add onion powder, garlic powder, chilli powder, cumin and coriander. Fry for 1 minute.

Step 3

Add tomatoes, stock and coriander stalks. Return beef to pan and season with salt and pepper. Simmer, covered, for 2–3 hours or until the beef is very tender. Remove from heat and rest for 30 minutes.

Step 4

Transfer beef to a plate and shred while warm. Return pan with liquid to stove. Simmer on a high heat for 5–10 minutes, until reduced by half. Reserve 1 cup of liquid. Add shredded beef to pan and stir through. Season.

Step 5

Spoon filling onto one half of each taco and fold over to enclose. Heat extra oil in a heavy-based frying pan on medium-high heat. Sprinkle outsides of tacos with a little cheese and add to the pan. Fry, turning once, until crisp. Place on a tray.

Step 6

Slightly open each taco and fill with cheese, coriander leaves, green onion and chilli. Serve with the reserved braising liquid.

colin fassnidge's beef cheek tacos with tacos lined up on blue tray with salsa and cheese in bowls on the side

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.