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Smoked Chilli Beef with Pinto Beans, Corn Salsa and Roast Red Chilli Sauce, ³ÉÈË¿ìÊÖmade Corn Tortillas

1kg piece rump steak cut into 8 pieces

1tablespoon rapeseed oil

2 onions, peeled and chopped

2 cloves garlic, chopped

250ml tomato passata

2 tablespoons red wine vinegar

250ml beef stock made with one cube

1 teaspoon ground coriander

1 teaspoon cumin seeds

1cinnamon stick split

1 chipotle chilli soaked in boiling water and chopped or 1 teaspoon chipotle paste

1 tin pinto beans rinsed

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Heat the oil in a pan until hot. Season the steak and a seal on all sides. Transfer to a casserole. Cook the onions and garlic in the pan until soft and add the coriander, cumin seeds and cinnamon stick and cook for 1 minute. Add the vinegar, passata and stock. Pour over the beef, cover and cook in a 180ËšC oven for about 2 hours or until fork tender. Add the beans.

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Corn salsa

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2 ears corn, boiled for 6 minutes and shucked

1 tablespoon rapeseed oil

1 red onion, finely chopped

2 tomatoes, roughly chopped

Juice 1 lime

1 teaspoon sugar

Handful chopped coriander

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Heat the oil until hot and add the corn. Cook until golden and transfer to a bowl, add the remaining ingredients and season.

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Roast chilli sauce

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10 red chillies

2 tablespoons rapeseed oil

1 onion, chopped

1 tablespoon tomato puree

200g sugar

200ml red wine vinegar

1 teaspoon salt

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Brush the chillies with one of the tablespoons of oil and place on a roasting tray. Cook in a 200˚C oven until they start to blister – about 10 minutes. Transfer to a bowl, cover with cling film and leave.

Peel and take seeds out.

Cook the onion until soft in the remaining oil.

Add the puree and cook for 2 minutes.

Add the chillies, sugar, vinegar and salt and simmer for 15 minutes.

Blend.

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Corn Tortillas

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150g plain flour

50g polenta

½ teaspoon salt

40g butter

200ml cold water

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Place the flour, polenta and salt in a bowl and rub in the flour until it resembles fine breadcrumbs.

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Add the water to make a dough.

Wrap in cling and chill for 20 minutes.

Divide into 6 and roll each one into a ball then roll on a floured surface to a 8inch diameter.

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Cook on a dry pan until the surface bubbles, flip over and cook for 30 seconds.

Repeat and stack with kitchen paper.