Tacos de Barbacoa de Res (Slow-Cooked Beef Tacos)

• 1 large Yellow onion
• 4 cloves Garlic
• 2 tsp Guajillo chili powder
• 2 tsp Ancho chili powder
• 2 tsp Ground cumin
• 2 tbsp Olive oil
• 900 g Beef chuck roast
• 500 ml Beef stock
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 12 pieces Corn tortillas
• 20 g Fresh coriander
• 2 pieces Lime

1. Heat the oven to 160°C (320°F). Halve the onion and slice it thinly, then peel and finely grate the garlic.
2. Mix the guajillo chili powder, ancho chili powder, ground cumin, fine sea salt and black pepper. Rub the spice mix all over the beef.
3. Heat the olive oil in a Dutch oven over medium-high heat. Brown the beef well on all sides, 8 to 10 minutes total, then transfer to a plate.
4. Reduce the heat to medium and add the onion with a pinch of the salt left in the pot. Cook for 5 to 7 minutes until softened and lightly golden, then stir in the garlic for 30 seconds until fragrant.
5. Pour in the beef stock and scrape up any browned bits from the base of the pot. Return the beef to the pot, cover with a lid, and bring to a gentle simmer.
6. Transfer to the oven and braise for 2 hours 30 minutes, turning the beef once halfway through, until it is very tender and pulls apart easily. If the liquid reduces too much, add a splash of water to keep the base just covered.
7. Move the beef to a board and shred it with two forks. Skim any excess fat from the surface of the cooking liquid, then stir the shredded beef back into the pot and simmer for 5 minutes to coat it in the juices.
8. Finely chop the fresh coriander and cut the limes into wedges. Warm the corn tortillas in a dry pan or directly over a low flame until pliable and lightly toasted.
9. Fill each tortilla with the barbacoa beef and a spoonful of the onions from the pot. Top with fresh coriander and finish with a squeeze of lime.

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