Pulled Beef Taco

• 500g beef chuck, whole

• 1 tsp cumin

• 1 tsp smoked paprika

• 1 tsp garlic powder

• Salt & pepper

• 1 tbsp oil

• 200ml beef broth

• Tortillas

• 3 Bay Leaves

• 1 Stick Cinnamon (Mexican canela, if possible)

Ingredients

• 3.5–4 lb chuck roast, boneless

• ½ cup beef broth

• 2 tbsp tomato paste

• 1 lime, juiced

• 3 Bay Leaves

• 1 Stick Cinnamon (Mexican canela, if possible)

Dry Rub

• 2 tbsp chili powder

• 2 tsp cumin

• 2 tsp garlic powder

• ½ tbsp onion powder

• 1–2 tsp salt

• 1 tsp black pepper

• ½ tsp paprika

• ½ tsp cayenne

• 1 Tsp Oregano (optional)

• Fresh salsa or pico de gallo

• Avocado or guacamole

• Fresh cilantro

• Lime wedges

• Sour cream

• Rub beef with all spices

• Sear in hot oil until browned on all sides

• Add beef broth, cook low & slow, 3h in oven (160°C) or slow cooker on low 6–8h

• Pull apart with two forks

• Warm tortillas in dry pan

• Fill with pulled beef and toppings

• Squeeze lime on top, serve immediately