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RECIPE:
*Braising Liquid*
5 Cloves Garlic, Minced
2 Chipotles in Adobo Sauce, Minced
1 Lime, Juiced
4 Oz Roasted Green Chiles
1/2 tsp Cumin
1/4 tsp Oregano Leaves
1/2 tsp Onion Powder
1/2 tsp Salt
2 Cups Beef Stock
2 Bay Leaves
*The Rest*
3.25Lb Chuck Roast
2 Oz Shredded Cheddar (per taco)
1) Add all of the braising liquid ingredients to a bowl and give it a mix to combine.
2) Break the chuck roast down into 2x2 pieces. Sear this over medium high heat in batches to get some color. Once all of your meat is seared, add your marinate and bring it to a simmer. Once simmering, add the beef back.
3) Place this into a smoker OR an oven at 225°F for about 2 hours stirring every 20 minutes.
4) Remove the meat from a pan and cover with parchment and foil. Place back into your smoker OR oven set to 300°F for about 45 more minutes or until the meat is shreddable.
5) Shred the beef.
6) To make the tacos, simply add 2 oz of shredded cheddar into a non-stick pan and let it caramelize over medium heat for about 1 minute. Add some of the shredded beef to one half of the taco, flip the cheese over, and remove from the pan.
