Preheat the oven to 180°C.
Heat the sunflower oil over a moderate heat then sauté the garlic and red pepper for 2 minutes. Add the beef and brown well all over for 6-7 minutes. Sprinkle over the cumin, paprika and cayenne pepper and stir well. Cook meat thoroughly until no pink is showing.
Pour in the beef stock, bring to the boil, then simmer for 25-30 minutes over a reduced heat. Adjust for seasoning and remove from the heat.
Warm the corn taco shells in the oven for 3-4 minutes. Spoon the beef filling into the tacos and arrange two tacos on each plate. Garnish with the shredded lettuce and grated cheese. Garnish the plate with the vine cherry tomatoes and any left-over lettuce.
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