Ingredients
Scale
- 5 pounds chuck roast
- 1/2 large white onion
- 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, onion, garlic, bay leaves, salt, garlic powder, onion powder, cumin, oregano, chipotle sauce, and beef broth into a slow cooker. Cover and cook on low for about 4 hours until the meat is tender.
- Remove the beef from the slow cooker and shred it with two forks. Reserve some braising liquid for dipping.
- Heat avocado oil in a skillet over medium heat. Briefly dip each corn tortilla in the braising liquid before adding shredded beef and cheese to one half of each tortilla. Fold to create tacos.
- Fry each taco in hot oil until golden brown on both sides and the cheese is melted.
- Serve hot with pico de gallo, chopped cilantro, and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Dinner
- Method: Slow Cooking and Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approximately 200g)
- Calories: 550
- Sugar: 2g
- Sodium: 830mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 100mg