Ingredients:

  • 3.5 lb beef chuck roast
  • 2 tbsp neutral oil
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 cup low-sodium beef broth
  • 2 tbsp tomato paste
  • 3 chipotle peppers in adobo, minced
  • 2 tbsp adobo sauce
  • 1 white onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tbsp dried oregano
  • 2 tbsp apple cider vinegar
  • 24 small corn tortillas
  • 0.5 cup fresh cilantro, chopped
  • 2 limes, cut into wedges

Instructions:

  1. Pat the 3.5 lb beef chuck roast completely dry. Note: Moisture is the enemy of a good sear.
  2. Rub the 1 tbsp kosher salt and 1 tsp black pepper over all sides of the beef.
  3. Heat 2 tbsp neutral oil in a skillet until a drop of water dances and sizzles. Brown the meat for 5 minutes per side.
  4. Place the seared meat in the slow cooker. In a small bowl, whisk 1 cup low sodium beef broth with 2 tbsp tomato paste.
  5. Throw in the 1 white onion, 4 cloves garlic, 3 minced chipotle peppers, and 2 tbsp adobo sauce.
  6. Sprinkle the 1 tbsp ground cumin, 1 tbsp smoked paprika, and 1 tbsp dried oregano over the top.
  7. Pour in the 2 tbsp apple cider vinegar around the sides of the roast.
  8. Cover and cook on low for 8 hours until the meat shreds with zero resistance.
  9. Pull the meat apart using two forks, then let it sit in the juices for 10 minutes. Note: This allows the fibers to reabsorb the flavorful liquid.
  10. Toast the 24 small corn tortillas over a gas flame or dry skillet until the edges are slightly blackened.