Ingredients
Scale
- 5 pounds chuck roast
- 1/2 large white onion (cut into 2" pieces)
- 3 large garlic cloves
- 3 large bay leaves
- 1/2 tablespoon salt
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon cumin
- 1/2 tablespoon dried oregano
- 7 ounces chipotle sauce
- 1 cup beef broth
- 12 6-inch corn tortillas
- 3 tablespoons avocado oil
- 3 cups shredded Monterey Jack cheese
- 1/2 cup pico de gallo
- 2 tablespoons cilantro (chopped)
- 2 small limes (cut into wedges)
Instructions
- Place the chuck roast in a slow cooker and add onion, garlic, bay leaves, salt, garlic powder, onion powder, cumin, dried oregano, chipotle sauce, and beef broth.
- Cover and cook on low for about 4 hours until the beef is tender.
- Remove the beef and shred using two forks.
- Heat avocado oil in a skillet and fry each tortilla briefly after dipping it in the braising broth.
- Fill each tortilla with shredded beef and top with cheese. Fold and cook until cheese melts.
- Serve warm with pico de gallo, chopped cilantro, and lime wedges.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Dinner
- Method: Slow Cooker/Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (150g)
- Calories: 450
- Sugar: 2g
- Sodium: 980mg
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg