1kg beef cheeks (approx 2-3), trimmed of extra sinew
1 batch guajillo sauce (see recipe)
2 tablespoons olive oil
1 onion, cut into thin wedges
2 cloves garlic, sliced
2 teaspoons oregano, chopped
500ml beef stock
GUAJILLO SAUCE makes approx. ½ cup / preparation 5 minutes plus 30 minutes soaking time / cooking 15 minutes
2 dried guajillo chillies (available from Tio Pablo)
1 tablespoon raisins
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 teaspoon cumin seeds
1 teaspoon fresh oregano
2 tablespoons red wine or sherry vinegar
½ teaspoon salt
QUICK PICKLE makes approx. 1 litre jar of pickles / preparation 5 minutes plus 24 hours pickling time / cooking 5 minutes
250-300g vegetables (I used a mix of carrot, cauliflower, celery, radish and garlic)
2 chillies, sliced lengthwise (I used green cayenne)
200ml apple cider vinegar
150ml water
1 tablespoon sugar
½ teaspoon salt
½ teaspoon coriander seeds
½ teaspoon black peppercorns


Dried guajillo is a long, thin dried chilli that has a medium heat and is slightly fruity. You could also use the milder dried pasilla in its place. I added raisins to enhance the fruitiness.

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1.Marinate the beef in 3 tablespoons of the guajillo sauce, ideally overnight.
2.Heat the oil in a casserole and brown the cheeks over a low-medium heat.
3.Remove from the pan then add the onions, garlic and oregano and cook for 1 minute.
4.Add the remaining guajillo sauce and fry for a few minutes.
5.Add the beef cheeks and the beef stock.
6.Cover with a piece of baking paper and a lid and cook in a 160°C oven or over a low heat for 2½ -3 hours or until the beef cheeks are very tender.
7.Check halfway and add a little water to the pan if needed.
8.This is delicious served over rice, shredded and put into tacos with sliced radishes, fresh coriander and avocados to serve alongside, or into burritos or chimichangas.
9.I served this with corn tortillas, shredded kale rubbed with salt and olive oil until wilted, guacamole and the following quick pickle.
11.Cut the chillies into pieces, remove the seeds and stems and dry fry in a pan for a few minutes.
12.Put into a bowl with the raisins and cover with hot water. Leave for 30 minutes to rehydrate.
13.Heat the oil and fry the onion until soft. Add the garlic, cumin and oregano, and cook for 1-2 minutes until fragrant.
14.Drain the chillies and raisins, but reserve the soaking water.
15.Put the chillies, raisins, onion mix, vinegar and salt into a food processor.
16.Add 1-2 tablespoons of soaking water and blend until you have a smooth but thick paste.
18.Cut the vegetables into bite-sized pieces or slices.
19.Put into a 1-litre capacity clean sterilised jar, along with the chillies.
20.Simmer the vinegar, water, sugar, salt and spices until the sugar dissolves.
21.Pour over the vegetables, allow to cool, seal and ideally leave for 24 hours before using. Keep in the fridge.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jess Hemmings