Spicy Barbacoa Soft Tacos

Place the beef, chipotle peppers in their adobo sauce, cumin, chili powder, onion powder, garlic powder and Mexican oregano into a slow cooker. Throw in a pinch of salt and pepper, too. Turn it on medium and cook for 6 hours. Flip the meat every 2 hours or so. During the last hour, take 2 forks and shred the meat, right there in the pot. Close the lid and let it finish cooking. You have no idea how good your life smells right now.

Heat an indoor or outdoor grill to medium high. Smear the butter over the corn and sprinkle with garlic salt. Grill until the corn has blistered on all sides, about 10 minutes. Remove from grill and cut the kernels off the cobs.

Mash the avocados in a bowl. Toss in the cilantro, lime juice, another pinch of salt and mash, mash, mash. Gauc, there you go.

Heat the tortillas in the oven or microwave.

Arrange some of the amazing spicy barbacoa in the center of each tortilla. Top with guacamole, salsa and grilled corn. Garnish with cilantro and another squeeze of lime and seriously. Ugh.