Ingredients

350-500g beef skirt/shin (any beef you cook low 'n' slow is good. I prefer skirt for it's flavour)

1 TBSP chipotle paste

0.5-1 tsp salt

1 tsp black pepper

1.5 tsp ground cumin

2 tsp oregano

2 TBSP lime juice

350-400ml beef stock

Cut the beef in to large chunks.

Add all the ingredients to the slow cooker and give it a good mix

Cook on low for 7 hours on LOW or 4-5 hours on HIGH

Shred the beef with 2 forks and add to a pan, along with the juice from the slow cooker

Bring to a boil on the hob, the reduce the heat to a simmer

Simmer until the juice has almost gone (around 25-30 minutes)

Make sure you stir every so often and reduce the heat if necessary

Serve!

I like to serve on a warm tortilla with homemade smashed avocado (avocado, tomato, lime juice, salt and pepper). a sprinkle of cheese. pickled jalapeños and of course.....a good drizzle of Sticky Heat Mango Salsa Chilli Jam!