Recipe Method

• Preheat the oven to 140˚C.
• Bring a large oven proof dish to a medium/high heat.
• Toast the Guajillo chillies and the cumin seeds for 30-60 seconds, ensuring they don’t burn.
• Remove and then soak only the chillies in warm water for 15 minutes.
• Season the beef with salt and pepper, add a good drizzle of oil to the dish over a high heat and sear the beef in batches until nicely coloured. Remove and set aside.
• Reduce the heat to medium, add a large knob of butter and then add the red onion and cumin seeds. Cook for 10 minutes before adding the garlic, cinnamon and chilli flakes. Cook for 5 minutes.
• Place the soaked chillies in a blender with some of the infused water, the onions from the dish, honey and a splash of vinegar. Blend until smooth.
• Place the beef back in the dish, pour over the blended chillies and then stir in the beef stock and the bay leaves. Bring the beef to a simmer, cover and then place in the oven for 4 hours.
• To make the Pico de Gallo, halve the tomatoes and remove the seeds. Finely dice and add to a bowl with finely diced shallot, coriander, chilli flakes, vinegar, oil, salt and pepper.
• Remove the beef from the oven and allow to rest for 5 minutes. Remove the bay leaves and then shred the beef. Mix well and reduce over a medium heat if necessary. Once the beef is nice and thick, keep warm over a low heat.
• Toast the tortillas in a pan.
• Crumble the Wensleydale.
• Serve up the tortillas, place a large spoon of the shredded beef on top, followed by the Pico de Gallo, the Wensleydale and then finally some fresh coriander.