Ingredients:

  • 3 lbs Beef Chuck Roast, trimmed and cut into 2-3 pieces
  • 1 Tbsp Coarse Sea Salt, divided
  • 1 tsp Freshly Ground Black Pepper
  • 1 Tbsp Olive Oil or Vegetable Oil (for optional searing)
  • 1 large Yellow Onion, sliced or chopped
  • 4 Garlic Cloves, minced
  • 2 cups low sodium Beef Broth
  • 2-3 Chipotle Peppers in Adobo Sauce, finely chopped (plus 1-2 Tbsp adobo sauce)
  • 1/4 cup Fresh Lime Juice
  • 1 Tbsp Apple Cider Vinegar
  • 2 Tbsp Chilli Powder
  • 1 Tbsp Ground Cumin
  • 1 tsp Dried Oregano (Mexican style preferred)
  • 1 tsp Smoked Paprika
  • 16 Corn or Flour Tortillas
  • 1/2 bunch Fresh Cilantro, chopped (for garnish)
  • 1/2 Red Onion, thinly sliced (for garnish)
  • 4 oz Cojita Cheese, crumbled (for garnish)

Instructions:

  1. Prep the Beef: Pat the chuck roast pieces dry thoroughly. Trim any large, hard pieces of external fat. Season generously with salt and pepper.
  2. Optional Sear (Highly Recommended): Heat oil in a large skillet over high heat. Sear the beef pieces for 2–3 minutes per side until deeply browned. Transfer the beef to the slow cooker basin. (If skipping, simply place the raw meat in the slow cooker.)
  3. Mix the Liquid Base: In a medium bowl, combine the beef broth, chopped onion, minced garlic, chopped chipotle peppers and adobo sauce, lime juice, vinegar, and all specified spices (chilli powder, cumin, oregano, paprika, remaining salt). Whisk until well combined.
  4. Load and Submerge: Pour the liquid mixture over the beef in the slow cooker. Ensure the beef is mostly submerged. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the meat is exceptionally tender and pulls apart easily.
  5. Remove and Rest: Carefully transfer the cooked beef pieces to a cutting board. Tent lightly with foil and let rest for 5–10 minutes.
  6. Shred: Using two forks, shred the beef against the grain into desired taco-sized strips or chunks.
  7. Finish the Sauce (Optional but recommended): Skim off any excess fat floating on the surface of the cooking liquid. If the sauce seems too thin, transfer the liquid to a saucepan and rapidly boil for 5–10 minutes to reduce and concentrate the flavor.
  8. Combine: Return the shredded beef to the slow cooker (or saucepan, if you reduced the liquid). Toss to coat completely in the rich, smoky sauce. Keep on the Keep Warm setting until ready to serve.
  9. Assembly: Warm the tortillas thoroughly. Fill each warm tortilla with a generous spoonful of the shredded steak mixture. Garnish with crumbled Cojita cheese, chopped cilantro, and sliced red onion. Serve immediately.