Beef Barbacoa Tacos

• Beef Chuck(800 g)
• Onion(1)
• Garlic(4 cloves)
• Chipotle in Adobo(2 tbsp)
• Tomato paste(1 tbsp)
• Cumin(2 tsp)
• Smoked paprika(2 tsp)
• Dried Oregano(1 tsp)
• Cinnamon(½ tsp)
• Beef Broth(400 ml)
• Bay leaf(1)
• Olive oil(1 tbsp)
• Salt(2½ tsp)
• Black pepper(1 tsp)
• Cabbage(300 g)
• Lime(2)
• Coriander(15 g)
• Avocado(2)
• Sour cream(120 g)optional
• Tortilla(8)

Method

1. 1

   Cut {Beef Chuck} into rough bite-size pieces. Thinly slice {Onion}, mince {Garlic}, finely shred {Cabbage}, chop most of the {Fresh cilantro}, cut {Lime} into wedges, and slice the {Avocado}.

   ~15 min

2. 2

   Heat {Olive oil} in a heavy pot over medium-high heat. Season the {Beef Chuck} with {Salt} and {Black pepper}, then cook until browned in spots, 6–8 minutes. Add {Onion} and {Garlic} and cook for 3 minutes until softened.

   ~11 min

3. 3

   Stir in {Chipotle in Adobo}, {Tomato paste}, {Cumin}, {Smoked paprika}, {Oregano}, and {Cinnamon}. Cook for 1 minute, then pour in {Beef Stock} and add the {Bay leaf}. Bring to a gentle bubble.

   ~4 min

4. 4

   Cover and simmer for 45 minutes, stirring once or twice, until the {Beef Chuck} is very tender and the liquid has reduced to a rich coating sauce.

   ~45 min

5. 5

   Meanwhile, toss the {Cabbage} with the juice of 1 {Lime}, {Salt}, and half the {Fresh cilantro}. Remove the {Bay leaf}, then shred and fold the beef back into its sauce. Warm the {Tortilla} in a dry pan or wrapped in foil.

   ~6 min

6. 6

   Fill the warm {Tortilla} with barbacoa beef, lime slaw, {Avocado}, remaining {Fresh cilantro}, and dollops of {Sour cream} if using. Serve with the remaining {Lime} wedges alongside.

   ~4 min