You can make a quick and easy guacamole to go with these tacos, and it tastes so much better than the sort in a plastic tub. Make just enough for how much you'll be eating that night since it doesn't last. For each 2-3 people, mash up an avocado, the juice of one lime, some chopped cilantro leaves, and salt to taste. You can also add whatever else you like in your guac - mashed up roasted garlic, finely chopped onion, chopped tomatoes, jalapeno if you want it spicy, etc.
The leftover shredded beef is great for making more tacos, but it's also fantastic in other dishes. I turned some into a terrific sandwich - toasted bread, spread with Dijon mustard, sprinkled with a little grated sheep cheese, and then piled high with hot barbacoa and overnight pickles. So delicious!
Tacos de Barbacoa (adapted from Crepes of Wrath, original recipe here)
2 canned chipotle chiles, with sauce
1 jalapeno pepper, seeds removed, coarsely chopped
3 large garlic cloves, minced
1/3 cup apple cider vinegar
Juice of 1 lime
1-1/2 tsp ground cumin
Leaves from two sprigs of fresh oregano
1/4 tsp ground cloves
Pinch freshly ground nutmeg
2 pounds chuck or rump roast
Kosher salt and freshly ground black pepper
1 cup chicken or beef stock
1 bay leaf
Corn tortillas, guacamole, and queso fresco, to serve
1. Combine the chiles, pepper, garlic, vinegar, lime juice, cumin, oregano, cloves, and nutmeg in a food processor. Process until well blended and set aside.
2. Preheat the oven to 300 degrees.
3. Cut the roast in to 3 large pieces and rub them all over with kosher salt and freshly ground black pepper.
4. In a large oven-safe pot that has a lid, heat about some oil over high heat (enough to cover the bottom of the pot nicely). Add the meat, cooking on all sides until browned. Depending on the size of your pot, you might or might not need to do this in batches.
5. Pour the sauce over the meat and mix to coat well. Add the stock and bay leaf, and keep the heat on high until the mixture comes to a boil. Turn off the heat, cover the pot with foil, and then cover with the lid. Place in the oven and cook for 3-1/2 hours, turning the meat over once in the middle of cooking.
6. Test the meat - it should be fork-tender. If not, return to the oven until it is.
7. Place the meat in a bowl and pour the juices into another bowl. Shred the meat with two forks, discarding any large pieces of fat that you come across. Place the meat back in the pot, and place over medium heat on the stove to crisp the meat up a bit. After about 8 minutes, add back in some of the juices until the meat is as juicy as you like. Leftover juices can be strained and saved in the fridge to make spicy rice, soup, etc. - it's basically now super flavorful beef broth.
8. Serve the barbacoa on warmed corn tortillas with guacamole and queso fresco.
Some other "big hunk of meat" recipes I've made and loved: