Categories: Dinner, Mexican, Red Meat
Ingredients
- 1 (2.5 lb) chuck roast
- 1 (14 oz) can beef broth
- 1 1/2 Tbsp chili powder
- 1/2 Tbsp cumin
- 1/2 Tbsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/4 tsp freshly cracked black pepper
- Juice of 1 lime
- Serve with:
- Warmed corn tortillas or warmed fresh flour tortillas*
- Green or Iceburg lettuce, chopped
- Monterrey Jack or Cheddar cheese, shredded
- Guacamole or diced avocados
- Sour cream
- Fresh salsa
- Cilantro
- Freshly squeezed lime juice
- Hot sauce
Directions
-
n a small bowl whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper. Place roast in a slow cooker, pour beef broth over roast then squeeze with fresh lime juice. Sprinkle roast with spice mixture. Cover slow cooker with lid and cook on low heat 8-10 hours. Remove roast from slow cooker, shred beef (remove fat) and return shredded beef to slow cooker. Cover with lid and cook additional 30 minutes. Remove beef from slow cooker with tongs to remove juices when plating or drain in a colander. Serve with desired toppings.
-
I use two different kinds of tortillas when I make these tacos. Most of the time I use corn tortillas but I also love these tacos using fresh flour tortillas. For the corn tortillas, I heat a griddle over medium high heat then I make a mixture of a few tablespoons extra virgin olive oil and a few tablespoons vegetable oil, then I baste the oil mixture on the tortilla and cook each side until golden on each side. Then move tortilla to a plate lined with a paper towels to soak up extra oil.