Ingredients Jump to Instructions ↓

  1. 2 to 3 tablespoons chopped canned chipotle chiles in adobo

  2. 1/2 cup ketchup

  3. 8 garlic cloves, chopped

  4. 2 teaspoons dried oregano

  5. Coarse salt and ground pepper

  6. 1 boneless beef chuck roast (about 3 pounds), excess fat trimmed

  7. 16 corn tortillas (6-inch), lightly toasted

  8. Avocado-Red Onion Relish

  9. Corn-and-Tomato Salsa

  10. Cilantro-Lime Crema

Instructions Jump to Ingredients ↑

  1. « » Preheat oven to 350 degrees. In a heavy pot with a tight-fitting lid, stir together chiles, ketchup, 1 cup water, garlic, oregano, 2 teaspoons salt, and 1/4 teaspoon pepper.

  2. Cut beef into 4 equal pieces. Add to pot, and turn to coat. Cover, and bring to a boil; transfer pot to oven. Bake, covered, until beef is fork-tender, about 2 1/2 hours.

  3. Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid. Shred beef with two forks; moisten with cooking liquid as needed. Season with salt and pepper. Serve beef with tortillas and desired toppings.


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