Ingredients:

  • 3 lbs Boneless Beef Chuck Roast, trimmed of major excess fat
  • Coarse Sea Salt & Black Pepper (about 1 tbsp salt total)
  • 2 Tbsp Vegetable or Canola Oil, for searing
  • 1 large Yellow Onion, roughly chopped
  • 4 Garlic Cloves, smashed
  • 2 whole Chipotle Chillies in Adobo, plus 2 tsp of sauce
  • 4 cups Beef Stock (Low Sodium)
  • 2 Tbsp fresh Lime Juice, divided (1 Tbsp for braise, 1 Tbsp for finish)
  • 1 tsp Ground Cumin
  • 1 tsp Dried Mexican Oregano
  • 2 Bay Leaves
  • 20 Corn or Flour Tortillas (Small, street taco size)
  • ½ cup Fresh Coriander (Cilantro), chopped
  • ½ cup White Onion, finely diced (rinsed quickly)
  • ½ cup Feta or Cotija Cheese, crumbled (Optional)
  • 2-3 limes, cut into wedges for serving

Instructions:

  1. Prep and Season Beef: Preheat oven to 325°F (160°C). Pat the chuck roast completely dry and cut it into 2 or 3 large chunks. Season generously all over with salt and pepper.
  2. Sear the Beef: Heat the oil in a heavy-bottomed Dutch oven over high heat until shimmering. Sear the beef chunks in batches for 3–4 minutes per side, until deep golden brown. Remove the seared beef and set aside on a plate.
  3. Sauté Aromatics: Reduce the heat to medium. Add the chopped yellow onion to the pot, scraping up any brown bits (fond). Cook for 5 minutes until softened. Add the garlic, cumin, and Mexican oregano; cook for 1 minute until fragrant.
  4. Build the Braising Liquid: Stir in the chipotle chillies, adobo sauce, 1 Tbsp of lime juice, and the beef stock. Bring the mixture up to a low simmer. Taste the liquid and adjust seasoning if necessary.
  5. Braise: Return the seared beef chunks and bay leaves to the Dutch oven. Cover tightly with the lid. Transfer the Dutch oven to the preheated oven and cook for 3 to 3.5 hours, or until the beef is fork-tender and pulls apart easily.
  6. Rest and Reduce the Sauce: Carefully remove the beef chunks from the pot and let them rest for 10 minutes. Place the Dutch oven back on the stove over high heat and bring the braising liquid to a boil. Reduce the sauce by about one-third to intensify the flavor. Skim any excessive fat and discard the bay leaves.
  7. Shred and Combine: Using two forks, shred the beef. Return the shredded beef to the reduced sauce in the Dutch oven and stir well to coat. Add the final 1 Tbsp of fresh lime juice and adjust salt/pepper if necessary. Keep warm on low heat.
  8. Assemble Tacos: Warm the tortillas briefly until pliable and slightly charred (using a dry skillet or gas flame). Fill each warm tortilla with a generous scoop of the shredded beef. Top with diced white onion, fresh coriander, and crumbled Cotija or Feta cheese (if using). Serve immediately with a lime wedge.