Ingredients:

  • 2 pounds beef chuck roast, trimmed and cut into large chunks
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper
  • 1 cup beef broth
  • 1 can diced tomatoes, undrained
  • Salt and pepper, to taste
  • 12 small corn tortillas
  • Fresh cilantro, chopped, for garnish
  • 1 cup diced onions
  • 1 cup crumbled queso fresco
  • Lime wedges, for serving

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Sear beef chunks on all sides until browned. Remove from heat.
  3. In the same skillet, add diced onion and sauté until softened.
  4. Stir in minced garlic and cook until fragrant.
  5. In the slow cooker, combine browned beef, sautéed onions, garlic, chili powder, cumin, paprika, oregano, cayenne, beef broth, and diced tomatoes.
  6. Season with salt and pepper to taste.
  7. Cover and cook on low for 8 hours or until beef is fork-tender.
  8. Once cooked, shred the beef in the slow cooker using two forks.
  9. In a dry skillet or directly over a flame, warm corn tortillas until pliable.
  10. Fill each tortilla with shredded beef and top with cilantro, diced onions, and queso fresco.
  11. Serve tacos with lime wedges on the side.