Shredded Beef Tacos

Haynes

3 lb chuck roast

Less than one tablespoon of oil

1 white onion, sliced

1 can 4.5oz green chiles, undrained or roast, skin and chop 3 poblanos

1 tablespoon chopped fresh cilantro

1 tablespoon dried Mexican oregano

1 tablespoon chili powder

2 teaspoon cumin

1 cup orange juice

1 tablespoon lemon or lime juice

water or beef stock to partially, ¾, cover the roast

Tortillas to serve

cilantro, diced onion, sliced avocado, and Cotija cheese to garnish tacos

Brown the chuck roast on all sides in a minimum amount of oil.

Add the sliced onion, green chiles with the liquid, cilantro, oregano, chili powder, cumin, orange juice, and the lemon or lime juice to the pot. Pour water or stock into the pot to ¾ cover the roast.

Bring to a boil, cover tightly, and lower the heat to simmer for 2 to 3 hours until the roast shreds easily.

Shred the roast, discarding any fat. Return the shredded beef to the liquid to keep warm.

Prepare the tortillas as desired. Fill with a generous portion of drained (slotted spoon) beef. Garnish with cilantro, onion, avocado, and cheese as desired.

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