Ingredients
The following ingredients have 8 Servings
- 3 lb chuck roast, fat trimmed and cut into large chunks
- 1/2 medium white onion, coarsely chopped
- 1/3 cup apple cider vinegar
- 4 teaspoons garlic cloves, minced
- 4 teaspoons ground cumin
- 2 teaspoons oregano
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons brown sugar
- 2 chipotle chiles in adobo sauce ((add 1 Tablespoon of adobo sauce if you like it spicy))
- 1/4 cup lime juice
- 1/2 cup beef broth
- 2 bay leaves
- Toppings: fresh cilantro, queso fresca (or feta), chopped tomatoes, lime wedges, red onion
- 8 Old El Paso Stand ‘N Stuff soft flour tortillas.
Instruction
- Place the chunks of roast in a 6-8 quart slow cooker.
- Add all of the remaining ingredients minus the bay leaves to a blender. Blend until smooth.
- Pour over meat and top with the bay leaves. Cook for 6-8 hours on low or until meat starts to fall apart.
- Remove bay leaves and shred meat with two forks and then return to the juices in the slow cooker. Serve with a slotted spoon onto tortillas. Top with cilantro, queso fresca, tomatoes, and a squeeze of lime.
