Prepare the ingredients as instructed above.

Make the Barbacoa Beef: Heat olive oil in a large cast-iron pan over medium-high heat. Sear the beef for a few minutes on each side until browned. Transfer to a slow cooker.

Pour a small amount of beef broth or water into the pan and scrape up the browned bits. Pour this liquid into the slow cooker.

Add paprika, chili powder, chipotle sauce (if using), remaining beef broth, apple cider vinegar, lime juice, onion, garlic, oregano, ground cumin, bay leaf, salt, and pepper to the slow cooker. Stir to combine.

Cook on high for 4 hours or on low for 6–8 hours, until the beef is fork-tender and shreds easily.

Make the Cookies: Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper. In a medium bowl, mash the banana until smooth. Stir in vanilla and cinnamon until well combined. Fold in oats, mixing until evenly coated. Gently mix in dark chocolate chips. Scoop spoonfuls of dough onto the baking sheet and lightly flatten each cookie. Bake for 12–15 minutes, until set and lightly golden. Let cool for 5 minutes before serving.

Shred the Beef: Use two forks to shred the beef, mixing it back into the sauce.

Make the Guacamole: In a bowl, mash the avocado until smooth. Stir in cilantro, garlic, and lime juice. Season with salt. Refrigerate until ready to serve.

Heat a dry skillet over medium heat. Warm each taco shell for 30–60 seconds per side until soft and pliable.

Combine the sparkling water and sliced lemon. Serve with ice if desired.

Fill each taco shell with shredded beef. Top with tomato, cheddar cheese, and jalapeño (if using). Serve with guacamole, tortilla chips, cookies, and lemon sparkling water. Enjoy!