Ingredients:

  • 1.5 kg beef chuck roast, trimmed of excess heavy fat
  • 4 chipotle peppers in adobo, finely minced
  • 2 tbsp adobo sauce
  • 250 ml low sodium beef broth
  • 60 ml fresh lime juice
  • 4 cloves garlic, smashed and minced
  • 1 medium red onion, thinly sliced
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 1.5 tsp kosher salt
  • 1 tsp cracked black pepper
  • 18 small corn tortillas
  • 1 bunch fresh cilantro, roughly chopped
  • 4 medium radishes, thinly sliced
  • 2 medium limes, cut into wedges for serving

Instructions:

  1. Take your 1.5 kg beef chuck roast and pat it dry with paper towels. Note: Moisture is the enemy of a good sear; it creates steam instead of a crust.
  2. Rub the 1.5 tsp kosher salt and 1 tsp cracked black pepper all over the meat. Don't be shy; it's a big piece of beef.
  3. Heat a skillet over high heat with a splash of oil. Sear the beef for 3-4 mins per side until a dark, mahogany crust forms.
  4. In a small bowl, whisk 4 minced chipotle peppers, 2 tbsp adobo sauce, 250 ml beef broth, 60 ml lime juice, 4 minced garlic cloves, 1 tbsp cumin, 1 tbsp smoked paprika, and 1 tsp oregano.
  5. Place the thinly sliced red onion at the bottom of the slow cooker. Note: This creates a rack for the meat and prevents scorching.
  6. Place the seared roast on top of the onions and pour the chipotle mixture over the top.
  7. Cover and cook on Low for 8 hours until the beef is tender enough to shatter.
  8. Remove the roast to a board. Shred with two forks, discarding any large bits of fat.
  9. Skim any excess fat from the liquid in the pot, then toss the shredded meat back in to soak up the juices.
  10. Heat your 18 corn tortillas over an open flame for 30 seconds until the edges are slightly blackened and fragrant.