Beef Tacos with Cherry Salsa

Let’s make it.

1. If starting with raw beef ribs, coat with olive oil, salt, and pepper and add chopped onion, garlic, and bay leaf. Put in a covered roasting dish with a little water and roast at 392°F (200°C) for 4–5 hours, checking the liquid as needed, until tender enough to shred. The filling requires 300 g cooked, shredded beef.
2. Shred the cooked beef with two forks.
3. Mash the avocados with lemon juice and a pinch of salt.
4. Mix the diced tomatoes, red onion, jalapeño, lime juice, olive oil, salt, and 2 sprigs of chopped cilantro to make the fresh salsa.
5. Fill the 6 taco shells with avocado, shredded beef, fresh salsa, and the cherry salsa. Serve with lime slices and the remaining cilantro.