Directions
- 1Season a 3–5 lb chuck roast with salt and pepper on both sides. Sear both sides in a skillet with about 1 tablespoon of oil.
- 2Transfer to your crockpot.
- 3Season with 1 tablespoon each of garlic powder, onion powder, cumin, chili powder, Mexican oregano, as well as a pinch of nutmeg.
- 4Add in a 7 oz can of chipotle sauce and 1 cup of beef broth.
- 5Cook it on low for 8 hours or high for 5–6. Once it’s done, remove the meat and shred it up.
- 6Dip some corn tortillas in the juice in the crockpot.
- 7Place in a hot skillet. Top with some Chihuahua cheese and some of the meat.
- 8Fry until nice and crispy.
- 9Once they’re done, open them up and top them with some fresh pico de gallo.
- 10Sprinkle on some chopped fresh cilantro.
- 11Sprinkle with some lime juice.
- 12Use some of the reserved broth for dipping.
Ingredients
- 3 lb chuck roast
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon Mexican oregano
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 0.5 oz nutmeg
- 7 oz chipotle sauce
- 1 cup beef broth
- 6 corn tortillas
- 6 Chihuahua cheese
- 6 pico de gallo
- 6 cilantro
- 1 lime
Equipment
skilletslow cookerforks
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