This is a dump and go recipe and is perfect for so may dishes!
Prep Time 10 minutesminutes
Cook Time 5 hourshours30 minutesminutes
Servings 6Servings
Calories 977kcal
Ingredients
1tbspOlive Oil
2- 2.5lbs.Chuck Roast
1tspSaltmay add more to taste
½tspBlack Pepper
2Large Tomatoes
2Yellow Onionhalved
8ClovesGarlicpeeled
⅓cupApple Cider Vinegar
3Bay Leaves
32ozBeef Stock
210 oz cans Diced Tomatoes & Green Chilies
4Dried Ancho Chiliesdeseeded
4Dried Arbol Chiliesdeseeded
4Dried Guajillo Chiliesdeseeded
1tspDried Oregano
1tspDried Cumin
½tspDried Cinnamon
¼tspDried Cloves
1tspDried Smoked Paprika
2tbspSugaroptional
2CupsCotija Cheesemay sub for Mexican Blend or Mozzarella
15Corn Tortillas
Instructions
Pat the beef dry and season liberally with salt and pepper.
In raised edge skillet, sear the beef, onion and tomatoes in olive oil until meat has nice caramelized edges.
Remove beef, tomatoes and onions then place into a crock pot. Add the rest of the spices, beef stock, apple cider vinegar, garlic cloves, bay leaves, dried chilies and sugar, if using.
Give the contents a gentle stir, secure the lid and cook on high for 5.5 hours or low for 7.5 hours.
When done, remove beef and bay leaves from the crockpot. Shred beef and set aside.
Using a hand held immersion blender or traditional stand blender, blend the contents of the crock pot until smooth. If not fully smooth, you can strain but this step is not totally necessary.
Dip each tortilla into the smooth sauce and fill with the shredded meat and cheese. Fold into tacos.
Pan sear tacos until crispy on the edges and fillings are nice and melty.
Serve with extra sauce for dipping, chopped onions and fresh cilantro as desired.
Notes
Can be kept in an airtight container, in the fridge, up to 4 days.
May be stored, cooked and frozen in zip tight bags and reheated in a crock pot for 2 hours on high and 4 hours on low.
May be reheated stove top over medium high heat in a pot.