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 in the slow cooker with onion, garlic, bay leaves, salt, garlic powder, onion powder, cumin, oregano, chipotle sauce, and beef broth.
- Cover and cook on low heat for about 4 hours until the meat is tender.
- Shred the beef using two forks and discard excess fat.
- Heat avocado oil in a skillet over medium heat. Dip each tortilla into the broth before adding shredded beef and cheese to one half.
- Fold the tortilla and cook until golden brown on both sides.
- Serve hot with pico de gallo, cilantro, and lime wedges.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Dinner
- Method: Slow Cooking/Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (200g)
- Calories: 630
- Sugar: 2g
- Sodium: 980mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 110mg