Beef tacos and Beronia Rioja Reserva
Beef tacos and Beronia Rioja Reserva

Prep time:  30 minutes

Cook time:  2 hours

Total Time: 2 hour & 30 minutes 

Serves: 4



For the beef:

1kg stewing beef

1 onion, quartered

5 garlic cloves

3 diced chillies - chipotle, pasillas, guajillo

1tsp ground cumin

1tsp paprika

1 orange, juice

500ml beef stock

bay leaf

For the avocado crema:

1 avocado

2tbsp sour cream or Greek yoghurt 

handful of corianda

1 lime, juice


For the fruity pico:

2 stone fruit (whatever is in season)

1 red onion, slightly pickled

100g cherry tomatoes, diced

handful of coriander

1 jalapeno, diced

1 lime, juice

salt, to taste

To serve:

corn tortillas, charred

Beronia Rioja Reserva 



  1. Start by soaking the dried chillies in some hot water. When they're softened, remove the stem and seeds.
  2. Lightly pickle the diced red onion, and set aside. This is also a good time to preheat the oven to 150 c.
  3. Season and brown the beef (in batches) in the Dutch oven, then set aside.
  4. Add onion, garlic and orange to the same pan. Once charred, remove.
  5. Add charred orange juice, stock, charred aromatics, spices and salt to a blender and blend until smooth.
  6. Pour over the beef, top up with more stock if needed, then leave to braise in the oven for 2 hours or until falling apart.
  7. To make the crema - blend together the avocado, coriander, lime, salt and sour cream.
  8. Combine all the pico ingredients, season with salt and set aside.
  9. Shred up the cooked beef, toss with the reduced sauce, and finish under the grill so it gets nice and caramelised.
  10. Char the tortillas over an open flame or a pan. Build the taco with the beef, pico, and a drizzle of avocado crema. Serve with a glass of Beronia Rioja Reserva, and enjoy!

Recipe by Spencer Lengsfield @spencooks.