Slow-cooked beef barbacoa tacos

Ingredients

For 4 servings (one normal-appetite adult each). Per serving in brackets.

• Beef stewing chunks560 g (140 g)
• Onion (brown/yellow)160 g (≈ 1.5 onions) (40 g)
• Garlic (bulb)16 g (≈ 0.5 bulb) (4 g)
• Ground cumin4 g (1 g)
• Smoked paprika4 g (1 g)
• Chili flakes1.2 g (0.3 g)
• Canned chopped tomatoes240 g (60 g)
• Lime40 g (≈ 0.5 lime) (10 g)
• Wheat tortillas392 g (≈ 8 tortillas) (98 g (≈ 2 tortillas))
• Coriander / cilantro12 g (3 g)

Method

1. Brown the beef 6 minutes; add onion, garlic and spices for 2 minutes.
2. Add tomatoes and 150 ml water per serving; lid on, simmer 1½ hours until it shreds.
3. Shred with two forks, squeeze over lime and pile into warm tortillas with coriander.

In the galley

• Fine in moderate seas — 3/5 for sea tolerance.
• Stow the main ingredients in the fridge.
• Make ahead: cook in port and freeze in portions.
• Contains: Gluten — always check the labels of what you buy.