The Canadian craft beer scene has exploded in the last few years. Brewers all over the country are experimenting with different styles and flavours, which has inspired us to do some experimentation of our own. We found that beer works really well in braises, especially when paired with beef. For this recipe, we used a smoked beer to develop some extra favour, but if you’re having trouble finding one, try using a malty oatmeal stout instead.
Preheat oven to 325ºF.
Sprinkle beef with 1 tsp salt. Season with fresh black pepper. Heat a large dutch oven over medium-high. Add 1 tbsp oil, then half the beef. Sear on all sides until golden brown, about 5 min. Transfer to a plate. Sear remaining beef. Add beer, stock, habaneros, garlic, lime, onion and cilantro stems. Bring to a boil, the cover and transfer to centre of oven. Braise until meat is tender, about 3 hours.
Scoop out meat with a slotted spoon and transfer to a large bowl. Remove fruit and vegetables. Let cool slightly. Shred meat using your hands or a fork. Transfer 1 cup braising liquid to a medium frying pan. Add honey and cider vinegar. Boil until liquid has reduced to 1/3 cup, about 5 min. Pour over shredded meat, stir until liquid is absorbed. Season with remaining 1/2 tsp salt and fresh black pepper. Keep warm until ready to serve.
Heat a large cast iron pan over medium-high heat. Place two tortillas side by side in pan. Cook each side, until air pockets form, about 30 sec.
Top with beef, then avocado, pickled onions, cheese and cilantro. Hot sauce optional to taste. Serve with lime wedges.