La Banderita Beef Cheek Tacos | Justine Schofield Recipe

Ingredients

• 2 1/2 tbs extra virgin olive oil, plus extra for splashing
• 4 beef cheeks (about 1.2 kg), sinew removed
• 2 red onion, 1 1/2 diced (remainder finely sliced)
• 3 garlic cloves, chopped
• 1 tbs coriander seeds, crushed in mortar and pestle
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 tsp dried oregano
• 1 chipotle chilli in adobo sauce, finely chopped, plus 2 tablespoons sauce
• 1 x 400g can crushed tomatoes
• 1 tbs red wine vinegar
• 1 tbs caster sugar
• Salt and pepper
• Plain yoghurt or sour cream, to serve
• 8 La Banderita small flour tortillas
• 1 avocado, sliced