Salpicón De Res (Mexican Shredded Beef Salad)

1. Put 1 tbsp oil, chipotle, paprika, oregano, garlic and onion into a bowl and mix. Slather half over the beef and save the rest for later. Heat a saucepan or casserole dish over a medium – high heat, once hot, add in the beef and sear for 1 – 2 mins on each side until starting to brown. Set aside onto a plate. 

2. Put the remaining oil into the pan over a medium heat. Add in the garlic and onion and cook for 3 – 4 mins until softened. Add in the stock and tomato juice and bring up to the boil. 

3. Add in the beef and the remaining spice mix. Turn the heat down to low, add the lid on and simmer for 2 hours, stiring occasionally. Take the lid off and simmer for 30 mins to reduce slightly. When the beef is tender, shred with 2 forks, add the lime juice and season to taste. 

4. Arrange the beef, Florette leaves, tomatoes, olives, radishes and avocado in a shallow bowl. Top with the chilli and coriander and serve with limes and tortillas if you like.