Barbacoa pulled-beef tacos

Treat family and friends to these tasty pulled-beef tacos marinated in a punchy sauce with chipotle, lime juice and garlic. It’s a great sharing dish

Prep:20 mins
Cook:2 hrs 30 mins
plus 1-2 hrs marinating and cooling

Serves 6
Easy

Nutrition per serving

kcal 266
fat 13g
saturates 5g
carbs 2g
sugars 1g
fibre 1g
protein 34g
salt 0.3g

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

Method

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.
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.
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.

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