Rice and Beef Cheek Quesadilla with Lime Guacamole.

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Change is inevitable, we can always rely on it waiting around the corner. They say that change is as good as a holiday. But sometimes I don’t like change. I’m a creature of habit, existing in my own little world that ticks on day by day. Sometimes we have no choice but to accept things which we cannot change. Other times we must grab change by the horns and let it take us where it wants to be, this is something we need to do before it forces itself upon us. Time for change is nearly here, time to do it before the opportunity slips away.

The ingredients for week 11 of Get Forked were, beef cheeks, avocado, rice and limes. I bet you can all guess my immediate thoughts. Yes that’s right, its screams…take me to Mexico! The creature of habit within reared its ugly head. I tried hard to fight it, I thought of going to Thailand, Vietnam, hell I even tried to think of ways to make a Spanish dish, but no, this time change was not hiding around the corner, it was nowhere to be found. Mexican won as it usually does.

The seasons are changing, summer is fading despite its best attempts to hang on, to breathe one last breath, it is slowly slipping away. Autumn is moving in, but before it does I decided to use these ingredients to have one last summer meal, cold beer in hand. This Get Forked meal was a mini celebration for the last of summer’s shimmering evening light. Although I prefer winter, summer definitely has its perks, ice-cold beer and Mexican food. Not to say you can’t eat Mexican in winter but let’s face it, it’s a very outdoorsy get your mates around and put the beer on ice type food. Those who share my love of Mexican food will totally get this. Sometimes there’s no need for change. Other times it’s a given.

This weeks post was inspired by Common Threads. Each week a group of six bloggers post photo’s relating to a set theme and then two of them post an article about that theme. This weeks theme was change… if you didn’t already work that out :).

Rice and Beef Cheek Quesadilla with a Lime Guacamole
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  1. 2 tablespoons olive oil
  2. 1 onion, coarsely chopped
  3. 2 large garlic gloves, roughly chopped
  4. 1 teaspoon cumin seeds
  5. 1 teaspoon peppercorns
  6. 1 tablespoon coriander seeds
  7. 1 whole star anise
  8. 1/2 teaspoon cinnamon
  9. 1 tablespoon sweet paprika
  10. 1 teaspoon cocoa powder (or a few squares of dark chocolate)
  11. 500g beef cheeks, cut into 2 cm cubes
  12. 1 tomato, roughly chopped
  13. 1/2 red capsicum, roughly chopped
  14. 2 jalapeno’s roughly chopped (remove the seeds if you like)
  15. 1 cup rice
  16. 2 tomatoes, roughly chopped
  17. 150g grated cheese.
  18. 2 limes
  19. 1 large avocado
  20. salt and pepper
  21. tortillas – as many as you can eat
  1. Place an oven proof dish over a medium heat, add the oil, onion and garlic and cook slowly for about 10 minutes. The onion should soften and the garlic should just begin to colour.
  2. Meanwhile place the cumin seeds, peppercorns and coriander seeds in a frying pan over a medium heat, move them around a little until the aroma fills your nose. This helps wake the herbs up. after that place them in a mortar and pestle and beat them to a powder.
  3. Once the onions have softened add the spices you just beat up, also add the star anise, cinnamon, paprika and coco powder (or chocolate). Add a pinch of salt and continue to cook for about 5 minutes.
  4. Pre-heat your oven to 145’c
  5. After the spices have ‘cooked’ add the beef cheeks and brown on all sides.
  6. While the beef cheeks are browning, place one roughly chopped tomato, 1/2 capsicum and jalapeno’s into a food processor and blitz until smooth.
  7. Add the tomato mixture to the beef cheeks, cover and place in the oven to cook for 3 hours. Check occasionally and ass water or stock if needed.
  8. Once the meat melts when pushed down with a fork you know its ready to go.
  9. Cook your rice, following the packet directs.
  10. Place the remaining two tomatoes in a processor with a good pinch of salt and pepper and blitz until smooth.
  11. Once your rice is cooked, drain and stir through the tomato mixture.
  12. Place a large frying pan (or griddle pan) over a medium heat, put your tortilla down first, add some cheese, rice and then beef cheeks. Top with another tortilla, cook for 1-2 minutes then flip and cook for another 1-2 minutes. repeat as many times as you like.
  13. For the guac, add the avocado to a bowl, add the juice from 1/2 a lime and mash with a fork. Feel free to make it as chunky or as smooth as you like, just add a good pinch of salt.
  14. Enjoy with a nice cold beer and good company.
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  • Reply
    March 22, 2014 at 1:07 pm

    Effing love it. I’ve been rocking the mexi flavours this week. Great eating!!

    • Reply
      March 26, 2014 at 9:41 am

      Cheers mate! I just can;t seem to go past the enticing flavours of Mexico 🙂

  • Reply
    March 22, 2014 at 8:10 pm

    Nice mix of beef rice and guacamole… That’s a Mexican Dish!

    • Reply
      March 26, 2014 at 10:04 am

      Thank you 🙂 Mexican is where it’s at!

  • Reply
    March 22, 2014 at 9:58 pm

    Excellent quesadilla, I am partial to beef cheeks, and really love Mexican flavors!

    • Reply
      March 26, 2014 at 10:05 am

      Soft, tender, juicy Mexican beef cheeks… I think everyone should be partial 🙂

  • Reply
    Butter, Basil and Breadcrumbs
    March 23, 2014 at 7:19 am

    I’ve never tried beef cheek, and this is like the third post I’ve seen about them. I’m really intrigued…thinking I may have to give them?/it? a try. Awesome post! Fun recipe!!

    • Reply
      March 26, 2014 at 10:32 am

      I think it’s a sign that you have no choice but to give them a go, and then tell us all how amazing they were 🙂 Thanks 🙂

  • Reply
    March 25, 2014 at 12:15 am

    Beef cheeks, YES! Those make some killer-good and very tender tacos at some of my favorite spots around here, but I’ve never made them myself. The sauce sounds great!

    • Reply
      March 26, 2014 at 10:33 am

      I love the fact there are so many people out there like us who just can’t get enough Mexican 🙂

  • Reply
    March 26, 2014 at 8:15 am

    Yum. I am so happy to see your recipe posted for this one Matt! Definitely putting this on my to-make list, seeing as I’m just as Mexican obsessed as you!

    • Reply
      March 26, 2014 at 10:34 am

      Excellent! although if your list is anything like mine it might take awhile to get to them! haha

  • Reply
    Lilly Sue
    April 2, 2014 at 11:37 am

    This looks great and I totally agree with you. Mexican is my favorite and it is delicious with a nice cold beer in hand 🙂 Mexican is my go-to so often so I understand not wanting to change it up.

    • Reply
      April 4, 2014 at 9:56 am

      Thanks Lilly 🙂 It’s always nice to have a certain ‘go-to’ style and when beer is thrown in the mix, it’s even better 🙂

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