Slow Cooked Pulled Beef Taco With Pico De Gallo

Heat a pan on the stovetop. Place the beef and chipotle bbq sauce in the pan and heat through for 5 minutes. If time allows you can heat oven to 190 degrees. Place the beef and sauce on a tray and cover with foil and bake for 10 minutes or until heated through.

Slice avocado. Chop half the coriander and pick the other half. Finely dice tomato. Finely dice half the red onion (keep the rest for another recipe) In a bowl mix together the tomato, onion, coriander and juice of the lime. Season with salt and pepper. Place corn (in the husk) in the microwave for 4 minutes and 30 seconds to cook.

To heat the tortillas. Heat a dry pan on medium high heat. Add the tortilla and warm for 1-2 minutes each side. Or alternatively wrap the tortilla in a damp cloth and place them in the microwave for 30 seconds.

Place the pulled meat in the middle of the tortilla. Add sliced avocado, pico de gallo (tomato salsa), coriander and sliced jalapenos to your liking. Repeat this with the remaining tortilla. Peel the husk from the corn and serve on the side. Enjoy!

Heat a pan on the stovetop. Place the beef and chipotle bbq sauce in the pan and heat through for 5 minutes. If time allows you can heat oven to 190 degrees. Place the beef and sauce on a tray and cover with foil and bake for 10 minutes or until heated through.

Slice avocado. Chop half the coriander and pick the other half. Finely dice tomato. Finely dice the red onion. In a bowl mix together the tomato, onion, coriander and juice of the lime. Season with salt and pepper. Place corn (in the husk) in the microwave for 4 minutes and 30 seconds to cook.

To heat the tortillas. Heat a dry pan on medium high heat. Add the tortilla and warm for 1-2 minutes each side. Or alternatively wrap the tortilla in a damp cloth and place them in the microwave for 30 seconds.

Place the pulled meat in the middle of the tortilla. Add sliced avocado, pico de gallo (tomato salsa), coriander and sliced jalapenos to your liking. Repeat this with the remaining tortilla. Peel the husk from the corn and serve on the side. Enjoy!

Heat a pan on the stovetop. Place the beef and chipotle bbq sauce in the pan and heat through for 5 minutes. If time allows you can heat oven to 190 degrees. Place the beef and sauce on a tray and cover with foil and bake for 10 minutes or until heated through.

Slice avocado. Chop half the coriander and pick the other half. Finely dice tomato. Finely dice half the red onion (keep the rest for another recipe) In a bowl mix together the tomato, onion, coriander and juice of the lime. Season with salt and pepper. Place corn (in the husk) in the microwave for 2 minutes and 30 seconds to cook.

To heat the tortillas. Heat a dry pan on medium high heat. Add the tortilla and warm for 1-2 minutes each side. Or alternatively wrap the tortilla in a damp cloth and place them in the microwave for 30 seconds.

Place the pulled meat in the middle of the tortilla. Add sliced avocado, pico de gallo (tomato salsa), coriander and sliced jalapenos to your liking. Repeat this with the remaining tortilla. Peel the husk from the corn and serve on the side. Enjoy!

Heat a pan on the stovetop. Place the beef and chipotle bbq sauce in the pan and heat through for 5 minutes. If time allows you can heat oven to 190 degrees. Place the beef and sauce on a tray and cover with foil and bake for 10 minutes or until heated through.

Slice avocado. Chop half the coriander and pick the other half. Finely dice tomato. Finely dice half the red onion (keep the rest for another recipe) In a bowl mix together the tomato, onion, coriander and juice of the lime. Season with salt and pepper. Place corn (in the husk) in the microwave for 2 minutes and 30 seconds to cook.

To heat the tortillas. Heat a dry pan on medium high heat. Add the tortilla and warm for 1-2 minutes each side. Or alternatively wrap the tortilla in a damp cloth and place them in the microwave for 30 seconds.

Place the pulled meat in the middle of the tortilla. Add sliced avocado, pico de gallo (tomato salsa), coriander and sliced jalapenos to your liking. Repeat this with the remaining tortilla. Peel the husk from the corn and serve on the side. Enjoy!

Heat a pan on the stovetop. Place the beef and chipotle bbq sauce in the pan and heat through for 5 minutes. If time allows you can heat oven to 190 degrees. Place the beef and sauce on a tray and cover with foil and bake for 10 minutes or until heated through.

Slice avocado. Chop half the coriander and pick the other half. Finely dice tomato. Finely dice half the red onion (keep the rest for another recipe) In a bowl mix together the tomato, onion, coriander and juice of the lime. Season with salt and pepper. Place corn (in the husk) in the microwave for 2 minutes and 30 seconds to cook.

To heat the tortillas. Heat a dry pan on medium high heat. Add the tortilla and warm for 1-2 minutes each side. Or alternatively wrap the tortilla in a damp cloth and place them in the microwave for 30 seconds.

Place the pulled meat in the middle of the tortilla. Add sliced avocado, pico de gallo (tomato salsa), coriander and sliced jalapenos to your liking. Repeat this with the remaining tortilla. Peel the husk from the corn and serve on the side. Enjoy!

Heat a pan on the stovetop. Place the beef and chipotle bbq sauce in the pan and heat through for 5 minutes. If time allows you can heat oven to 190 degrees. Place the beef and sauce on a tray and cover with foil and bake for 10 minutes or until heated through.

Slice avocado. Chop half the coriander and pick the other half. Finely dice tomato. Finely dice half the red onion (keep the rest for another recipe) In a bowl mix together the tomato, onion, coriander and juice of the lime. Season with salt and pepper. Place corn (in the husk) in the microwave for 2 minutes and 30 seconds to cook.

To heat the tortillas. Heat a dry pan on medium high heat. Add the tortilla and warm for 1-2 minutes each side. Or alternatively wrap the tortilla in a damp cloth and place them in the microwave for 30 seconds.

Place the pulled meat in the middle of the tortilla. Add sliced avocado, pico de gallo (tomato salsa), coriander and sliced jalapenos to your liking. Repeat this with the remaining tortilla. Peel the husk from the corn and serve on the side. Enjoy!