Smoked-Paprika Barbacoa with sage cream

Method

1. Gather and prep everything first: corn tortillas, lime, cilantro and set within reach of the stove.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the shallots and cook until soft and fragrant, about 4 to 5 minutes.
3. Turn the heat up, add the barbacoa, and cook until deeply browned and aromatic.
4. Stir in the cilantro along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the crushed tomatoes, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with cracked black pepper right before serving.
7. Plate it up while hot and pass extra at the table.