Ingredients:

  • 2 pounds beef chuck roast, trimmed of excess fat
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 1 cup beef broth
  • Juice of 2 limes
  • Salt and pepper to taste
  • Corn or flour tortillas (about 12-14)
  • 1 cup diced tomatoes
  • 1 cup shredded lettuce
  • 1 cup crumbled queso fresco or shredded cheese
  • Fresh cilantro, chopped for garnish
  • Lime wedges for serving

Instructions:

  1. Trim and cube the beef chuck roast if necessary. Chop onion and mince garlic.
  2. Heat olive oil in a skillet over medium-high heat. Sear beef on all sides until browned (about 2-3 minutes per side).
  3. Place beef in the slow cooker. Add chopped onion, minced garlic, chili powder, cumin, paprika, oregano, cayenne pepper, beef broth, and lime juice. Season with salt and pepper.
  4. Cover and cook on low for 8 hours or high for 4 hours. Beef should be fork-tender.
  5. Once cooked, use two forks to shred the beef in the slow cooker. Stir to combine with juices in the pot.
  6. Warm tortillas in a dry skillet or microwave. Top with beef mixture and desired toppings. Garnish with fresh cilantro and lime wedges.