Barbacoa Tacos with Onion and Cilantro

Ingredients

• 700g beef chuck or brisket
• 1 onion, halved
• 3 jalapeños
• 4 garlic cloves
• 2 bay leaves
• 2 teaspoons cumin
• 1 teaspoon oregano
• 4 limes, juiced
• 1/4 cup olive oil
• salt and pepper
• 6 corn tortillas
• diced white onion
• fresh cilantro

Method

1. Combine beef, onion, jalapeños, garlic, bay leaves, cumin, oregano, lime juice and salt in slow cooker.
2. Cook on low for 4 hours (or 2 hours on high) until beef is cooked through and shreds easily (internal temperature at least 63°C/145°F).
3. Shred beef and return to pot; season with salt and pepper.
4. Warm corn tortillas over open flame.
5. Assemble tacos with shredded barbacoa, top with white onion and cilantro; serve with lime wedges.