Step 1

Heat the oil in a large frying pan. Add the beef and sear on all sides.

Step 2

Add the adobo paste, chipotle paste, minced garlic, cumin, coriander, oregano, beef stock, salt, pepper, cloves and lime juice to the pan.

Step 3

Stir and bring to the boil, then turn off the heat and transfer to a slow cooker. Cook on low for 8-9 hours or high for 6 hours (see tip below for cooking in the oven).

Step 4

Once cooked, shred the meat using two forks.

Step 5

Divide the meat between warmed tacos and top with red onion, fresh coriander, jalapenos, tomatoes and sour cream.

Step 6

Serve with wedges of lime.