Ingredients:

  • 3 lbs beef chuck roast, well-marbled
  • 2 tsp sea salt
  • 1 tsp cracked black pepper
  • 2 tbsp neutral oil
  • 1 cup beef bone broth
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh orange juice
  • 4 cloves garlic, smashed
  • 1 medium white onion, diced
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp dried Mexican oregano
  • 2 chipotle peppers in adobo
  • 36 small corn tortillas (4-inch)
  • 1 bunch fresh cilantro, chopped
  • 1 small white onion, finely minced
  • 2 limes, cut into wedges

Instructions:

  1. Pat the beef chuck roast dry with paper towels and season aggressively on all sides with sea salt and black pepper.
  2. Heat 2 tablespoons of neutral oil in a large skillet over medium-high heat. Sear the meat for 3–4 minutes per side until a deep mahogany crust forms.
  3. Place diced white onion and smashed garlic at the bottom of a 6-quart slow cooker. Transfer the seared roast on top of the aromatics.
  4. In a small bowl, whisk together beef bone broth, lime juice, orange juice, cumin, chili powder, and dried oregano. Pour the mixture over the beef and add the chipotle peppers in adobo.
  5. Cover and cook on Low for 8 hours (or High for 4 hours) until the connective tissue has completely transformed into gelatin and the meat is fall-apart tender.
  6. Remove the beef from the slow cooker and shred using two forks. Discard any large pieces of unrendered fat.
  7. Optional Maillard Finish: Spread the shredded beef on a baking sheet and drizzle with a ladle of the braising liquid. Broil for 5 minutes until the edges are crispy and caramelized.
  8. Warm the corn tortillas and serve the beef topped with minced white onion, chopped cilantro, and a squeeze of fresh lime juice.