Ingredients:

  • 3 lbs beef chuck roast, trimmed of excess fat
  • 2 tsp kosher salt
  • 1 tsp coarse black pepper
  • 2 tbsp neutral oil
  • 4 chipotle peppers in adobo sauce, minced
  • 1 cup low-sodium beef broth
  • 4 cloves garlic, minced
  • 1 medium white onion, diced
  • 1 tbsp ground cumin
  • 1 tbsp dried Mexican oregano
  • 2 tbsp apple cider vinegar
  • 2 tbsp fresh lime juice
  • 24 small corn tortillas
  • 1 bunch fresh cilantro, chopped
  • 1 cup pickled red onions
  • 2 avocados, sliced
  • 1/2 cup Cotija cheese, crumbled

Instructions:

  1. Pat the beef chuck roast dry and season with salt and pepper. Heat oil in a large skillet over medium-high heat and sear the roast for 5-6 minutes per side until a deep brown crust forms. Transfer to the slow cooker.
  2. In the same skillet (off heat), add a splash of beef broth to deglaze the pan. Combine chipotle peppers, adobo sauce, garlic, cumin, oregano, vinegar, lime juice, and remaining broth in a bowl or blender and mix well.
  3. Pour the chipotle mixture over the beef in the slow cooker and top with the diced white onion.
  4. Cover and cook on Low for 8-9 hours (or High for 4-5 hours) until the beef is tender and shreds easily with a fork.
  5. Shred the beef directly in the slow cooker juices. Serve on warmed corn tortillas topped with cilantro, pickled red onions, avocado, and crumbled Cotija cheese.