
Tender, melt-in-your-mouth beef shin slow-cooked in a smoky chipotle and lime marinade. These authentic-style barbacoa tacos are perfect for a crowd-pleasing family dinner or a festive taco night.
In a large bowl, whisk together the cider vinegar, lime juice, chipotle paste, crushed garlic, ground cumin, dried oregano, ground cloves, and brown sugar. Season generously with salt and pepper.
Add the beef shin pieces to the marinade, ensuring every piece is well-coated. Cover the bowl and let it marinate in the refrigerator for at least 1-2 hours, or ideally overnight for a deeper flavor profile.
Preheat your oven to 160°C (140°C fan/gas 3). Transfer the marinated beef and all the liquid from the bowl into a heavy-based ovenproof casserole dish or Dutch oven.
Pour in the beef stock and bring the mixture to a simmer on the stovetop. Once bubbling, cover with a tight lid and cook in the oven for 2 to 2.5 hours, or until the beef is completely tender and easy to shred.
Using a slotted spoon, lift the beef onto a cutting board. Place the casserole dish over high heat and boil the sauce until it reduces to approximately 300ml and thickens into a glossy glaze.
Shred the beef using two forks, removing any excess fat or gristle. Return the shredded meat to the reduced sauce to coat thoroughly. Serve warm with soft tacos and your choice of fresh toppings.
Beef shin is ideal for this recipe as the connective tissue breaks down into a rich, silky sauce. If you prefer a milder heat, reduce the chipotle paste to half a tablespoon. For an extra punch, quick-pickle your red onions in a bit of lime juice and salt while the beef cooks.




