Ingredients
4 lbs chuck roast
4 medium tomatoes, quartered
2 jalapeños, diced
6 cloves garlic, minced
2 ½ cups beef stock
Salt/Pepper to taste
1 ½ tbsp chili powder
1 tbsp Oregano
1 tsp Coriander
1 tsp Cumin
½ tsp salt
½ tsp black pepper
½ tsp cinnamon
1 cup diced fresh mozzarella
Chopped cilantro
Sliced avocados
Sour cream
Fresh salsa (I made a fresh peach salsa—highly recommend!)
Directions
Step 1
Lightly coat your beef with olive oil, then rub with a generous amount of salt and pepper.
Step 2
In a large pan or Dutch oven, sear your beef on sides. Remove from pan and set aside. Preheat oven to 325°
Step 3
In the same pot add in your tomatoes, peppers, and garlic. Cook for a few minutes. Add in all spices and stir together. Add in beef stock and stir together again. Next, add beef back in to the pot. Cover with a lid and place into oven for about 2.5 hours. You’ll know it’s done when you can easily shred it with a fork.
Step 4
Remove pot from oven. Remove meat from pan and let rest. Pour remaining contents of pan into a blender and blend until smooth.
Step 5
Shred your beef and then pour about 1.5 cups of juice. Mix together, then assemble your tacos.
Step 6
Lay down beef, fresh tomatoes, avocado slices, cheese, salsa, sour cream, cilantro, etc…enjoy!
