Mexican shredded beef cheeks with quinoa chia tortillas

Tortillas

• 50 g quinoa
• 50 g chia seeds
• 50 g polenta (cornmeal)
• 2 tbsp sesame seeds
• 2 pinches sea salt, to taste
• 2 tsp lime juice, freshly squeezed (approx. ½ lime)
• 60 g water

Corn and coriander salsa

• 700 g water
• 650 g sweet corn cobs, husks removed
• ¼ red onion
• 8 sprigs fresh coriander, leaves only
• 1 avocado, flesh only
• 30 g lime juice, freshly squeezed, (approx. 2 limes)
• sea salt, to taste
• fresh ground black pepper, to taste

Shredded beef cheeks

• 400 g boiling water
• 1 ancho chilli, deseeded
• 3 sprigs fresh coriander, including roots
• 2 tbsp extra virgin olive oil
• 1 fresh bird's eye chilli, deseeded if preferred
• 4 garlic cloves
• 900 g beef cheeks, trimmed and cut into cubes (3 - 4 cm)
• 1 tsp smoked paprika
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 2 tsp cocoa powder
• 30 g dark cooking chocolate (optional)
• 120 g water
• 1 tbsp Meat stock paste
• 3 tsp peanut butter
• 3 tsp tomato paste
• 30 g lime juice, freshly squeezed, (approx. 2 limes)