Barbecue Beef Tacos with Pickled Watermelon and Avocado Sauce

• small corn tortillas↗24

  for serving

• red onion↗2

  sliced into wedges

• whole tomatoes↗3
• garlic cloves↗10
• ancho chilies2
• smoked Mexican spice↗3 ст. л. tbsp

  plus 1 tsp for the watermelon (see below)

• vegetable oil↗75мл ml

  plus 2 tbsp

• lemons↗2-3

  (2 for the avocado sauce)

• beef (brisket) boneless↗2кг kg

  or chuck, cut into cubes (ask butcher to cut)

• chicken broth↗500мл ml
• bay leaf↗3
• avocado↗3
• sour cream↗6 ст. л. tbsp
• cilantro↗1 маленька упаковка

  stems chopped, leaves left whole

• white wine vinegar↗50мл ml
• цукор↗1 ч. л.
• кавун↗½ маленького

  нарізаний кубиками, великі насіння видалені

• насіння кмину↗1 ст. л.
• мелений орегано↗1½ ч. л.
• копчена паприка↗2 ч. л.
• мелений гвоздика4 шт.
• копчена сіль у кристалах↗2 ст. л.
• чіпотле (пластинки чилі)↗2 ст. л.

Step-by-step instructions

1. 1

   One day before cooking, prepare the marinade. In a dry non‑stick skillet over medium heat, sauté the red onion, whole tomatoes and garlic cloves, shaking the pan occasionally, until they are browned. Transfer to a blender. Return the skillet to the heat, add the chilies, toast until fragrant, then also transfer to the blender together with 3 tbsp smoked Mexican spice, 75 ml vegetable oil and the juice of one lemon. Blend to a smooth mixture.

2. 2

   Add a little leftover oil to the skillet and heat over medium‑high heat. Season the beef, then sear it in batches until each piece develops a good dark crust. Transfer the meat to a large oven‑safe covered dish, pour in the marinade, stir, cover, and refrigerate overnight.

3. 3

   Preheat the oven to 150 °C (130 °C with convection, gas 2). Remove the dish from the fridge, add the chicken broth and bay leaves, and stir. Cover and cook for 3 ½ hours, uncovering for the last hour, until the meat shreds when pressed. Remove the beef, set aside, and place the dish back on the stove to bring the sauce to a boil, reducing it by half. Shred the meat with two forks and return it to the sauce.

4. 4

   Meanwhile, in a blender combine the avocado, sour cream, cilantro stems and the juice of one lemon. Blend to a smooth sauce, season to taste and, if needed, add more lemon juice. Chill the sauce.

5. 5

   For the pickled watermelon, in a bowl combine white wine vinegar, sugar and 1 tsp smoked Mexican spice. Add the cubed watermelon, toss to coat all pieces. Cover and refrigerate for 1 hour, stirring occasionally.

6. 6

   To serve, warm the tortillas in a dry skillet. Spread a little avocado sauce on each, add a layer of beef, a few cubes of pickled watermelon, and sprinkle with cilantro.