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1 small beef chuck roast (about 3 to 4 lbs.)
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1 large onion, diced
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4 cloves garlic, chopped
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Juice of 3 limes
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1 tbsp. chili powder
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1 tbsp. ground cumin
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1 tbsp. dried oregano
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4 c. low-sodium chicken broth
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20 small corn tortillas
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Sour cream, green onions, red onion, and lime wedges for serving
- In
a 5-quart slow-cooker, combine chuck roast, onion, garlic, lime juice,
chili powder, cumin, and oregano, then pour over chicken broth. Cover
and let cook on low, 8 hours.
- When
ready to shred, add roast and onion to a large bowl and shred with two
forks. Pour over enough juice so it's nicely marinated.
- Char
tortillas over the flame of a gas burner, then top with beef and serve
with sour cream, green onions, chopped red onion, and limes.
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