Brown the beef: Heat the olive oil in a large frying pan over medium-high heat until it shimmers. Pat the beef dry with paper towels, then sear it for about 3 to 4 minutes per side until a deep, mahogany crust forms. You should hear a satisfying sizzle and smell rich, toasty notes. This step adds tremendous depth of flavour that you simply cannot achieve by skipping it.

Sweat the aromatics: Transfer the seared beef to your slow cooker. Reduce the heat under the pan to medium, add the chopped onion, and cook for 3 to 4 minutes until it turns translucent and softens. The onion will release a sweet, savoury aroma. Stir in the minced garlic and cook for another 30 seconds until fragrant but not browned.

Bloom the spices: Sprinkle the cumin, smoked paprika, oregano, salt, and pepper over the onions. Stir constantly for about 1 minute until the spices become intensely fragrant and coat the onions evenly. This blooming stage wakes up the oils in the spices and elevates the whole dish.

Deglaze the pan: Pour in about 60 ml of the beef stock and scrape the bottom of the pan with a wooden spoon to lift all those browned bits. That dark residue carries immense flavour. Pour this mixture over the beef in the slow cooker.

Add the braising liquid: Whisk the remaining beef stock with the tomato purée and lime juice until smooth, then pour it around the beef. The liquid should come about halfway up the sides of the meat — not fully submerging it, as the beef will release its own juices during cooking.

Cook low and slow: Cover the slow cooker and set it to low for 6 to 8 hours, or high for 4 hours. After 4 hours on high, the beef should be fork-tender and the broth will look darker and richer. The kitchen will fill with a warm, spiced scent that promises a comforting meal ahead.

Shred the beef: Using two forks, pull the beef apart directly in the slow cooker. The meat should separate with almost no resistance. If it still feels tough, return the lid and cook for another 30 to 60 minutes. Once shredded, stir the beef through the cooking juices so every strand is coated in that glossy, savoury sauce. Taste and adjust salt or lime juice as needed.

Warm the tortillas: Just before serving, warm the tortillas in a dry frying pan over medium heat for about 30 seconds per side, or wrap them in foil and heat in a 180°C oven for 5 minutes. They should become pliable and lightly charred in spots, with a soft, steamy texture.

Assemble and serve: Pile the shredded beef onto the warm tortillas and top with fresh coriander, diced red onion, sliced radishes, and a squeeze of lime. Serve immediately while the beef is still hot and tender.