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Slow-cooker birria beef tacos

SERVES 4-6

INGREDIENTS

• 230g jar chipotle in adobo sauce

• 6 cloves garlic, crushed

• ⅓ cup white wine vinegar

• 4 vine-ripened tomatoes, chopped coarsely

• 1 cinnamon stick

• 4 bay leaves

• 2 tsp dried oregano

• 2 tsp ground cumin

• 2 tsp fine sea salt

• 1 medium onion, chopped finely

• 1.5kg gravy beef (boneless beef shin), untrimmed

• 12cm x 15cm corn tortillas

• 240g coarsely grated cheddar (optional)

• Pickled red onion (see Idea) and coriander leaves, to serve

1 Place chipotle in adobo sauce, garlic, vinegar, tomato, cinnamon stick, bay leaves, oregano, cumin, the salt, onion and ½ cup water in a 4.5-litre slow cooker; stir to combine. Add the beef and turn to coat. Cook, covered, on low for 6 hours or high for 4½ hours, or until the beef can be shredded with a fork. Scoop fat and a little cooking liquid from surface and transfer to a wide, shallow bowl; reserve.

2 Carefully transfer beef to a bowl. Using two forks, coarsely shred meat and cover to keep warm. Strain cooking liquid into a saucepan; keep warm over low heat until serving.

3 Heat a large frying pan over medium-high heat. Dip a tortilla in reserved fat mixture; place in pan, dipped-side down. Scatter 2 tablespoons cheese and ¼ cup of the shredded beef over one half of the tortilla. Cook 1 minute, then fold in half and cook 30 seconds each side or until golden. Transfer to a tray and cover to keep warm. Repeat with remaining tortillas, cheese and shredded beef.

4 Top tacos with pickled red onion and coriander leaves. Serve with warm reserved cooking liquid.