Chuck Roast Tacos
Ingredients
For the meat:
3 pounds shoulder chuck roast - boneless
2 Spanish onions
1 1/2 cups orange juice
4 cups chicken stock
1 tsp garlic powder
3/4 tsp ground coriander
1-2 tsp chipotle chili powder (adjust depending on how much spice you like)
1 tsp dried oregano
1 tsp ground cumin
2 tbsp salt
3/4 tsp black pepper
2 tbsp avocado oil
For the tacos;
2 cups monterey jack cheese, shredded
1 cup queso fresco, crumbled
2 avocados, sliced
2 limes, juiced
salt and pepper to taste
fresh cilantro
Method
Preheat a large heavy-bottomed pot over medium-low heat. Preheat your oven to 325°F. Rinse and pat the chuck roast dry, then set aside.
In a small bowl, mix together the coriander, chili powder, oregano, and cumin. In a separate bowl, combine the salt and pepper.
Making sure that the meat is as dry as possible rub the 2 tablespoons of oil all over it before evenly coating it with the salt and pepper. Turn the heat up to medium-high and place the meat into the pot to sear. Sear for three minutes until a nice golden crust has formed flip and repeat on all sides.
While the meat is searing thinly slice the two onions. Once the meat is seared, remove it from the pot and set aside on a plate. Place all the sliced onions into the pot with the spice mix and reduce the heat to medium-low. Sauté the onions with the spices for 5 minutes, they should be fragrant and slightly translucent.
After the onions have sautéd, place the chuck roast back into the pot on top of the onions. Pour in the chicken stock and orange juice, cover, and place into the preheated oven for 2 1/2 hours.
After 2 1/2 hours pull the pot out of the oven and set onto the stove to rest for 30 minutes to 1 hour. While the meat is resting, prep your ingredients for the tacos! Shred the cheese, crumble the queso fresco, slice the avocado, and juice the limes. The lime juice will go over the sliced avocados.
Take the lid off the pot remove the meat and place it into a bowl. Use an immersion blender to blend the liquid smooth (you can always use a regular blender) place the liquid back on medium-high heat. Bring to a boil and allow to reduce by half, about 15-20 minutes.
While the sacue is reducing use your hands or tongs to start pulling apart the meat into small pieces. Once the sacue has reduced add the meat back into the sacue.
Assemble your tacos in any way you please, serve, and enjoy!
Notes
I love tacos. There are so many ways to make them and incorporate new ingredients into a dish with tacos. Feel free to add whatever you love to your tacos, this is simply just how I like mine. Here is how I assemble it - Melt the Monterey jack onto the tortilla before layering on some chuck roast, avocado, queso fresco, and fresh cilantro. Enjoy.
My FAVORITE tortillas - CARAMELO
