Shredded beef for flavorful tacos.
beef chuck roast, approximately 3 lbs
yellow onion, sliced
2 cloves of garlic
28 oz can whole tomatoes in juice
1/3 T cumin
1/3 T ground chipotle peppers (Ancho powder works too)
large pinch of cayenne
1/3 T of Mexican oregano, optional
salt and pepper
lime, fresh squeezed
Take a small-med beef roast and dry with paper towels. Heat up some vegetable oil in a large dutch oven. Add 2 smashed cloves of garlic. Add the roast, browning each side for several minutes. Add 1 yellow onion, thinly sliced. Cook for approximately 4 minutes, stirring occasionally. Season with salt and pepper. Add 28 oz can whole tomatoes with juice. Add 3 bay leaves, and approximately 1/3 Tablespoon of each of the following: cumin, cayenne, and ground chipotle peppers (could substitute Ancho powder as well.) 1/3 T Mexican oregano is optional. Add 1 cup of water and put cover on dutch oven. Bring to boil then reduce to simmer for 3 hours on stove top. Let cool slightly in the sauce. Season with salt and pepper. Shred, mix with sauce, and serve on tortillas with avocado, cilantro, and a squeeze of fresh lime.
From the kitchen of Emily Kleiber