Prepare 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.

Deglaze Pan: Pour a small amount of beef broth (or water) into the pan, scraping up browned bits. Add this liquid to the slow cooker.

Add Spices & Liquids: 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.

Cook Beef: Cook on high for 4 hours or low for 6–8 hours, until the beef is fork-tender. Shred the beef with two forks, mixing it back into the sauce.

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

Prepare Black Beans: Heat oil in a saucepan over medium heat. Sauté garlic and onion until softened. Stir in cumin, then add black beans and 2 TBSP water per serving. Season with salt and pepper. Simmer for 15–20 minutes to develop flavor.

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

Make Virgin Margarita: In a pitcher, mix honey (or agave), sparkling water, orange juice, and lime juice. Serve over ice.

Assemble Tacos: Fill each taco shell with shredded beef and spoon some sauce over the top. Garnish with diced tomato, shredded cheese, and chopped jalapeño (if using).

Serve: Plate tacos with chips, guacamole, black beans, and a virgin margarita. Enjoy!