Sear beef: Heat an oven safe pot (a slow cooker or large pan will work) to high heat and add 2 tsp canola oil. Dice beef into thick chunks and season generously with 2 tsp salt & 2 tsp pepper. Sear beef for 2-3 minutes, in batches if needed, to create a golden crust. Remove and set aside. Roughly chop 1 onion and add to the pan, and cook for 2-3 minutes. Add ½ cup water and scrape the bottom of the pan to remove the flavours.

Cook meat: Heat the oven to 160 degrees or grab the slow cooker (if you want to leave it all day, use the slow cooker, otherwise use the oven if you want a 3 hour cook time). If you don’t have an oven-safe pot, grab an oven-safe dish that you can pour the meat into. Add the beef back into the pot with the onions and add beef stock until the meat is fully covered. Season with 2 tsp mixed herbs, 2 tsp paprika, 2 tsp brown sugar, 1 tsp chilli powder (optional), 1 tsp garlic powder and mix well. At this point, either add a lid to the oven-safe pot and place in the oven, or pour the meat into an oven-safe dish & cover with foil, or pour the meat into the slowcooker. Cook for 3 hours (oven) or 6-8 hours on low (slow cooker).

Vegetables: Dice 1 avocado and 1 tomato.

Assemble: Remove the meat from the juice and shred - it should be soft & tender. Add back into the juice to keep moist. Heat a pan to medium heat and add 1-2 tacos at a time (depending on the size of your pan), sprinkle half of the taco with grated cheese and add pulled beef, then more cheese, and fold the taco in half. After 2-3 minutes, flip the taco to the other side to melt the cheese. Once crispy and the cheese has melted, top with avocado, tomato and coriander. Enjoy!