Beef Barbacoa Tacos with Pickled Red Cabbage

Preheat oven to 150°C fan-forced. Cut beef into large 5cm pieces and season with salt and pepper. Peel garlic. Finely grate lime zest and juice one lime, set zest aside. Place chipotle chilli in adobo, 3 garlic cloves, lime juice, Mexican spice blend and 60ml (1/4 cup) vinegar in a small food processor or blender and blend until smooth. Place stock cubes in a jug with 560ml (2¼ cups) boiling water and stir to dissolve.

Heat oil in a medium heavy-based saucepan with a lid over high heat. Cook beef, in batches, for 5 minutes, turning occasionally, or until well browned. Add chilli sauce and stock, cover with a lid and transfer to the oven. Cook for 2½ hours or until beef is very tender.

While beef is cooking, peel eschalot and thinly slice. Place in a large bowl and sprinkle with ½ teaspoon salt flakes. Using your fingers, massage salt into eschalot. Thinly slice cabbage and add to bowl. Juice remaining lime and add juice to bowl with remaining vinegar. Mix well and set aside to pickle.

Finely grate remaining garlic cloves and place in a small bowl with sour cream and lime zest. Mix well to combine and set aside.

Remove saucepan from oven. Using tongs and a fork, shred beef and combine with sauce. Wrap tortillas in foil and place in oven for 5 minutes or until warmed through.

Pick coriander leaves from their stems and place in a bowl. Serve beef barbacoa with the coriander, tortillas, sour cream and pickled cabbage.