SMOKEY PULLED BEEF TACOS

Farrah's 6" Flour Tortillas
Shredded lettuce
Guacamole
Sour cream
Hot sauce

Spice mix (combine)
1 tsp salt
1 tsp black pepper
2 tsp garlic powder
1 ½ Tbsp
chipotle powder
1 tbsp paprika
1 tbsp dried oregano
1 tsp coriander powder
1 tsp allspice powder

Beef
Olive oil
1.5kg beef brisket,
divided into 3 large cuts
½ a garlic bulb
1 diced onion
¾ cup orange juice
2 Tbsp lime juice
1 400g can of crushed
tomatoes
2 cups beef stock
Water


Season beef with some of the spice mix and cook in a large pot on a high heat in olive oil until browned.
Put aside.

Reduce heat to medium, add garlic and onion and cook
until soft.

Add the beef, orange and lime juices, remaining spice mix,
canned tomatoes, beef stock and enough water so that
the beef is almost entirely submerged.

Bring to a simmer, before turning the heat down and
simmering without the lid for 2 hours, then with the lid on for
another 30 mins (or until the beef is tender).

Remove beef and shred apart. Leave sauce to simmer with
lid removed for 10-15 minutes to reduce and thicken.

Toss beef in sauce and serve in warmed tortillas with fillings.