Name: Barbacoa pulled-beef tacos
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6
Cuisine: Mexican
Ingredients: 100ml cider vinegar; 2 limes juiced; 1 tbsp chipotle paste; 6 garlic cloves crushed; pinch of ground cloves; 1 tsp ground cumin; 1 tsp dried oregano; 2 bay leaves crumbled; 1 tsp light brown soft sugar; 1kg boneless beef shin cut into large pieces; 300ml beef stock; 6 large or 12 small soft tacos; small handful of coriander chopped; pickled red onion sliced radishes, or crumbled feta

Barbacoa pulled-beef tacos with ingredients alongside

100ml cider vinegar
2 limes
juiced
1 tbsp chipotle paste
6 garlic cloves
crushed
pinch of ground cloves
1 tsp ground cumin
1 tsp dried oregano
2 bay leaves
crumbled
1 tsp light brown soft sugar
1kg boneless beef shin
cut into large pieces
300ml beef stock

To serve

6 large or 12 small soft tacos
small handful of coriander
chopped
pickled red onion
sliced radishes, or crumbled feta

Method

step 1
Pour the vinegar and lime juice into a large bowl (it should be able to hold all the beef ). Whisk in the chipotle paste, garlic, spices, herbs, sugar and some seasoning. Mix in the beef, ensuring it’s well-coated, then cover and leave to marinate for 1-2 hrs, or chill overnight.
step 2
Heat the oven to 160C/140C fan/ gas 3. Put the beef on a plate, then tip the marinade into an ovenproof casserole, along with any bits that have stuck to the bowl. Pour in the stock and bring to a simmer. Add the beef and simmer for 1 min, then cover and cook in the oven for 2 hrs.
step 3
If the beef isn’t tender enough to shred, cook for 15 mins more, then check again. Leave until cool enough to handle, then lift onto a board using a slotted spoon. Bring the sauce to the boil and reduce to about 300ml. Meanwhile, roughly shred the beef, discarding any fat or gristle. Stir back into the sauce to reheat, then serve in the casserole dish with the tacos, coriander and toppings on the side for everyone to help themselves.