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Mexican shredded beef cheeks with quinoa chia tortillas
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Ingredients
Tortillas
- 50 g quinoa
- 50 g chia seeds
- 50 g polenta (cornmeal)
- 2 tbsp sesame seeds
- 2 pinches sea salt, to taste
- 2 tsp lime juice, freshly squeezed (approx. ½ lime)
- 60 g water
Corn and coriander salsa
- 700 g water
- 650 g sweet corn cobs, husks removed
- ¼ red onion
- 8 sprigs fresh coriander, leaves only
- 1 avocado, flesh only
- 30 g lime juice, freshly squeezed, (approx. 2 limes)
- sea salt, to taste
- fresh ground black pepper, to taste
Shredded beef cheeks
- 400 g boiling water
- 1 ancho chilli, deseeded
- 3 sprigs fresh coriander, including roots
- 2 tbsp extra virgin olive oil
- 1 fresh bird's eye chilli, deseeded if preferred
- 4 garlic cloves
- 900 g beef cheeks, trimmed and cut into cubes (3 - 4 cm)
- 1 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 2 tsp cocoa powder
- 30 g dark cooking chocolate (optional)
- 120 g water
- 1 tbsp Meat stock paste
- 3 tsp peanut butter
- 3 tsp tomato paste
- 30 g lime juice, freshly squeezed, (approx. 2 limes)
- Nutrition
- per 1 portions
- Calories
- 2653 kJ / 631.5 kcal
- Protein
- 54.3 g
- Carbohydrates
- 22.1 g
- Fat
- 34.9 g
- Saturated fat
- 8.6 g
- Fiber
- 7.8 g
- Sodium
- 560.1 mg
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