Daily Mirror (Northern Ireland)
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
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
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.
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.
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.
TOMORROW’S RECIPE: PULLED PORK TACOS WITH PINEAPPLE SALSA
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