Mexican pot roast tacos Recipe | Food Network UK

Ingredients

• 1kg beef shoulder
• Salt
• Freshly ground black pepper
• Extra-virgin olive oil
• 2 cloves garlic, smashed
• 1 large onion, sliced
• 800g tinned crushed tomatoes
• 1 tbsp ancho chilli powder
• 1 tbsp cayenne pepper
• 1 tbsp ground cumin
• 3 bay leaves
• Vegetable oil, for deep frying
• 6 fresh medium corn tortillas
• 450g finely shredded white cabbage
• 800g tinned whole tomatoes, drained, reserving the juice
• 1 small red onion, roughly chopped
• 1 serrano chilli
• 1 garlic clove, smashed then minced
• 2 limes, juiced
• 50g chopped coriander leaves
• Freshly cracked black pepper
• Extra-virgin olive oil, for drizzling
• 6 ripe avocados
• 3 limes, juiced
• 1 garlic clove, roughly chopped
• 1 medium yellow onion, chopped
• 2 serrano chillies, cut into rounds
• 1 big handful fresh coriander with stems, finely chopped