The best beef tacos. Ever.
What you’ll need …
1 kg beef chuck cut into large chunks
1 tbsp olive oil
2 cups beef stock
2 limes, juiced
Small white corn tortillas, to serve
Sour cream, to serve
¼ cup toasted sesame seeds, to serve
3 chipotle chillies in adobo sauce, finely chopped
1 tbsp each tomato paste, tahini & honey
2 tsp ground cumin
1 tsp smoked paprika
4 garlic cloves
¼ cup olive oil
1 cup firmly packed flat-leaf parsley, finely chopped
½ cup fresh coriander, finely chopped
½ cup olive oil
¼ cup red wine vinegar
3 cloves garlic
½ tsp sea salt
Freshly ground black pepper
What to do …
Place all ingredients for the marinade in a bowl or blender and stir well to combine, coat beef with marinade, cover and refrigerate for 1-2 hours, or overnight if you have time.
Preheat oven to 140°C Fan.
Heat oil in an ovenproof casserole over medium-high heat. Remove beef from marinade (reserving marinade) and brown the beef. Add the stock, lime juice and reserved marinade to the casserole, cover tightly and transfer to oven, cook for 2 ½ hours or until the meat is tender. Remove from the oven and rest the beef for 15 minutes before removing from the braising stock, reserving ½ cup. Shred the beef using 2 forks, add the reserved braising stock, season well with salt and pepper and stir to combine.
Meanwhile, for chimichurri, place all ingredients in a bowl and whisk to combine, set aside.
To serve, warm tortillas and serve filled with beef, sour cream, a drizzle of chimichurri and a sprinkle of toasted sesame seeds.
NOTE: Leftover chimichurri will keep covered in the refrigerator for 5 days.