Barbacoa Beef Tacos with Pickled Watermelon and Avocado Sauce

Recipe Details

Preparation Time

30 mins/4 hrs

Cooking Time

2 hrs/5 hrs (including marinating)

Ingredients

• 24 small corn tortillas
• 1kg boneless beef brisket or blade, cut into chunks
• 250g red onion, cut into wedges
• 3 whole tomatoes
• 10 garlic cloves
• 2 ancho chillies
• 50g smoky Mexican spice mix (see note)
• 120ml vegetable oil
• 250ml chicken stock
• 3 bay leaves
• 3 ripe avocados
• 60g soured cream
• 1/4 cup coriander, chopped (leaves and stems)
• 50ml white wine vinegar
• 2 tbsp sugar
• ½ small watermelon, cut into cubes

Method

1. Heat a little oil in a large pan over medium-high heat. Sear the beef until browned on all sides. Remove from the pan and set aside.
2. In the same pan, add a little more oil if needed. Fry the onion and garlic until softened, then add the chillies and cook for 1 minute.
3. Add the spice mix to the pan and stir to combine. Cook for 1 minute, stirring constantly.
4. Return the beef to the pan, along with the stock and bay leaves. Bring to a simmer and cook for 2 hours, or until the meat is tender.
5. Remove the dish from the oven and let it cool slightly. Shred the beef with two forks and return it to the sauce.
6. Meanwhile, prepare the avocado cream by blending the avocados, soured cream, coriander, and lemon juice in a blender until smooth.
7. For the pickled watermelon, combine the vinegar, sugar, and spice mix in a bowl. Add the watermelon cubes and toss to coat. Cover and refrigerate for at least 1 hour.
8. Warm the tortillas by wrapping them in a damp cloth and heating them in a low oven for a few minutes.
9. Assemble the tacos by spreading some of the avocado cream on each tortilla, followed by a spoonful of the beef, a few cubes of pickled watermelon, and some chopped coriander.