Ingredients
Scale
- 5 pounds chuck roast (or alternative cuts)
- 1/2 large white onion
- 3 garlic cloves
- 1/2 tablespoon salt
- 7 ounces chipotle sauce
- 1 cup beef broth
- 12 corn tortillas
- 3 cups shredded Monterey Jack cheese
- 3 tablespoons avocado oil
- 1/2 cup pico de gallo
- 2 tablespoons cilantro (chopped)
- 2 small limes (cut into wedges)
Instructions
- Place the chuck roast in a slow cooker along with onion, garlic, salt, chipotle sauce, and beef broth.
- Cook on low for about 4 hours until the meat is fork-tender.
- Shred the beef using two forks and discard excess fat.
- Heat avocado oil in a skillet; dip each tortilla into the braising broth before frying until crispy.
- Fill tortillas with shredded beef and cheese, fold them over, and fry until golden brown.
- Serve hot with pico de gallo and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Slow Cooking/Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (150g)
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg