I love the limey acidity in this slow cooked, spicy beef that I like to serve as soft tacos with chopped white onion, cilantro, sour cream, and a wedge of lime to squeeze. You can brown the beef or not, depending on how much hands-on time you want to invest before everything goes in for the slow cook. A delicious recipe which I adapted from Ali over at Gimme Some Oven. I like to seek out local grass fed beef, this time I used a boneless chuck roast from Bar 77 Montana Grass Fed Beef.
- 3 pound beef chuck roast, boneless
- 1 tbsp avocado oil or olive oil
- 2 tsp kosher salt
- 1 white onion, sliced
- 1 small can (4 oz.) diced green chiles
- 2 chipotle in adobo, with some of the sauce
- 2 cloves garlic
- ¼ cup freshly squeezed lime juice (about 2 limes)
- 2 tbsp apple cider vinegar
- 3 bay leaves
- 1 tbsp ground cumin
- 1 tbsp Mexican oregano, dried
- ¼ tsp ground cloves
- 1 ½ cups beef broth, chicken broth, or water
- tortillas, 6-inch or street taco size Trevino's corn+flour blend are nice, as are La Tortilla factory "Handmade" style
- 1 white onion, diced
- cilantro leaves
- sour cream
- lime wedges
Cut the chuck roast into rough 2-inch chunks and trim away extra fat and silver skin while you are cutting. Sprinkle with salt. Heat oil in stovetop safe slow cooker insert or dutch oven and brown the meat on all sides.
Add the remaining ingredients to the beef in the slow cooker: white onion, green chiles, chipotle in adobo, garlic, lime juice, apple cider vinegar, bay leaves, cumin, oregano, ground cloves, and broth or water. Cook on low 6–8 hours, or high 3–4 hours.
Transfer meat to a plate (or oven-safe dish) and shred with two forks. If you like, crisp the beef in a 375° oven while you reduce the sauce a bit on the stovetop. Recombine meat and sauce to serve with tortillas, fresh white onion, cilantro, sour cream, and lime wedges.