Heat 1 tablespoon oil in a casserole or large saucepan over high heat. Cook the beef, in 2 batches, for 4 minutes each side or until browned. Transfer to a bowl. Reduce heat to medium, add the remaining 1 tablespoon oil, the onion and garlic, and cook, stirring, for 4 minutes or until softened. Return the beef and resting juices to the pan with the cumin, cloves, oregano, chilli in adobo sauce, vinegar, sugar and stock. Season with salt and pepper. Bring to the boil, then reduce heat to medium-low and cook, covered, for 2-3 hours or until beef is very tender (you may find the stock very spicy; don’t worry, by the time you add the rice and tortillas, you’ll barely notice the heat).
Transfer the beef to a bowl, then strain the stock back into the saucepan, discarding the solids. Bring the stock to the boil over medium-high heat, then cook, stirring occasionally, for 5 minutes or until reduced slightly. Meanwhile, shred the beef. Stir the cornflour mixture into the stock and cook, stirring, for 3 minutes or until thickened. Remove from heat and stir in the beef and beans.
Fill a deep-fryer or saucepan one-third full with the extra oil and heat over medium heat to 190°C. Working with 1 tortilla at a time, spread 1 heaped tablespoon rice along one edge. Top with 1-2 tablespoons beef mixture, then squeeze over lime. Scatter with cheddar and coriander, and a few jalapeno slices if using, then fold in edges and roll up tightly to form a roll (try to make it cylindrical rather than flat). Spread a little flour paste under edge, then press to seal (roll may pop open when fried if not properly secured or there are holes at the ends). Repeat with remaining tortillas and filling. Working in batches, deep-fry rolls, turning once, for 2-3 minutes until golden and crisp, returning heat to 190°C between batches. Remove with a slotted spoon and drain on paper towel. Cool slightly, then dig in.
Photography, styling and food preparation by Yasmin Newman.
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