Ingredients:
Beef chuck roast (about 3 lbs.)
1 cup lime juice
3/4 cup vegetable oil
1/4 cup chopped onion
1 tbsp. minced garlic
1/4 tsp. salt
1/4 tsp pepper
2 cups vegetable stock or broth
1 can diced tomatoes
2 chipotle peppers
1 yellow onion, chopped
4 cloves garlic chopped
2 tbsp ground cumin
2 tbsp chili powder
salt , to taste
pepper, to taste
corn or flour tortillas
oil for frying
Toppings:
Limes
Cilantro
Quesco Fresco Cheese
Salsa
Directions:
Place meat in a shallow glass dish. Combine lime juice, oil, 1/4 cup chopped onion, minced garlic, 1/4 tsp salt and 1/4 tsp pepper in a small bowl. Pour over meat. Refrigerate, covered, overnight, turning meat several times.
The next day, to a crockpot add the vegetable stock, dices tomatoes, chipotle peppers, yellow onion, 4 garlic cloves, cumin, chili powder and salt and pepper. Remove meat from marinade and place in crockpot. Cook about 4-5 hours, until fork tender. Remove beef from crockpot and put on platter. Shred with 2 forks and drizzle with some of the braising liquid to keep the meat moist. Cover with aluminum foil until ready to serve.
In a large skillet over medium heat, bring canola oil to about 350°. Fry the corn tortillas in batches until crispy but still pliable, about 1 minute per side. Transfer to a sheet tray lined with paper towels to drain any excess oil. If using flour tortillas, place in a damp towel and microwave for 45 seconds on high to soften.
Place meat onto tortilla, squeeze lime juice over meat. Top with salsa, cilantro and Quesco Fresco.
Enjoy!
