Orange-Braised Beef Tortillas with Crunchy Cabbage

Instructions

1. 1

   Brown the beef

   Preheat the oven to 160 °C. Pat the beef chuck dry and cut it into 4 large pieces. Heat the oil over medium-high heat in a heavy, ovenproof pot. Season the beef with 3 g of the salt and brown it on all sides, about 8 minutes. Transfer it to a plate.

   
2. 2

   Prepare the braising base

   Add the finely chopped onion to the same pot and sauté for 5 minutes, until softened and lightly browned at the edges. Add the chopped garlic, smoked paprika, cumin, ground coriander, and cinnamon; stir for 30 seconds. Pour in the stock and orange juice, then stir in the remaining 3 g of salt and the black pepper. Return the beef and any juices from the plate to the pot, cover, and place in the oven.

   
3. 3

   Slow-braise and shred the beef

   Braise, covered, for about 2 hours 30 minutes, until the beef pulls apart easily with a fork. Transfer it to a cutting board and shred it into strands. Place the pot on the stovetop and simmer the liquid uncovered for 5 to 8 minutes, until slightly thickened. Stir in the shredded beef and 30 ml of the lime juice; taste and check that the sauce is distinctly salty, peppery, and pleasantly tangy.

   
4. 4

   Finish the cabbage side

   Thinly slice the cabbage and coarsely grate the carrot. Toss them with 30 ml of the lime juice and let stand for 5 minutes; the cabbage should remain crunchy, not wilted. Slice the avocado and roughly chop the coriander.

   
5. 5

   Warm the tortillas and serve

   Heat a dry skillet over medium heat and toast the tortillas one at a time for about 20 seconds on each side, until softened and dotted with small brown spots. Cover them with a clean towel to keep them warm. Divide the beef, cabbage mixture, and avocado among the tortillas, then sprinkle with coriander. Serve immediately while the tortillas are warm and the beef is juicy.