Prepare all the ingredients as instructed above.

Heat olive oil in a large cast-iron pan over medium-high heat. Sear the beef on all sides for a few minutes until browned. Transfer to a slow cooker.

Deglaze the pan with a splash of beef broth or water, scraping up any 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, cumin, bay leaf, salt, and black pepper. Stir to combine.

Cover and cook on high for 4 hours or on low for 6–8 hours until the beef is fork-tender.

Shred the beef using two forks and mix it back into the sauce in the slow cooker.

To make the guacamole, mash the avocado in a bowl until smooth. Stir in cilantro, garlic, and lime juice. Season with salt to taste and refrigerate until ready to serve.

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

In a pitcher, mix the ingredients for the margarita until well combined. Serve over ice if desired.

Assemble the tacos by filling each tortilla with shredded beef and a spoonful of sauce. Top with diced tomato, shredded cheese, and jalapeño if desired.

Serve the tacos with guacamole, chips, and virgin margarita. Enjoy!