Leftover barbecue beef rib tacos with chipotle sour cream

Reheat the leftover barbecue on the smoker.

Wash the cilantro and chop it roughly.

Roll the lime to release juice, then cut it in half.

Cut the white onion into a small dice, small enough to chew easily but large enough to stay crunchy.

Wearing gloves, chop the chipotles in adobo on a cutting board.

Mix some of the chopped chipotle and adobo into sour cream, tasting as you go; add more sour cream if it gets too spicy.

Assemble the tacos on two corn tortillas each with the leftover barbecue, onion, cilantro, chipotle sour cream and a squeeze of lime.