Ingredients
Scale
- 2 yellow onions, sliced
- 2 teaspoons garlic powder
- 1 teaspoon chipotle chile powder
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 4 pounds chuck roast, quartered
- 1 1/2 cups red enchilada sauce
- 2-3 chipotle peppers in adobo, chopped
- 2 tablespoons salted butter
- 12 taco shells, warmed
- Cilantro, green onion, avocado, and crumbled cotija cheese for serving
- 1/2 cup mayonnaise or plain Greek yogurt
- 1 cup fresh cilantro
- 1 jalapeno, seeded if desired
- 1/2 cup crumbled cotija cheese
- 1 clove garlic, chopped
- 2 tablespoons lime juice
- 2 teaspoons honey
Instructions
- Preheat your oven to 325°F.
- Arrange the sliced onions at the bottom of a large, oven-safe Dutch oven.
- Mix garlic powder, chipotle chile powder, oregano, cumin, and salt in a bowl, and rub onto the beef.
- Place meat over onions in the Dutch oven.
- Pour in enchilada sauce, chipotle peppers, 3/4 cup water, and butter.
- Cover and roast for 2 1/2 to 3 hours until fork-tender.
- Increase oven to 425°F, uncover, and roast for an additional 10 minutes to caramelize the top.
- Shred the meat and serve in warm taco shells with toppings and cilantro cotija sauce.
- For the sauce: blend mayonnaise or yogurt, cilantro, jalapeno, cotija cheese, garlic, lime juice, and honey until smooth.
Notes
- Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.
- The meat can also be prepared in a slow cooker on low for 6-8 hours if preferred.
- Prep Time: 20
- Cook Time: 190
- Category: Beef
- Method: Braising
- Cuisine: Mexican-Inspired