Ingredients:

  • 3 lbs beef chuck roast, trimmed and cut into large chunks
  • 1 tablespoon vegetable oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup beef broth
  • Zest and juice of 2 oranges
  • Zest and juice of 1 lime
  • Corn tortillas
  • Fresh cilantro, chopped
  • Diced onion
  • Lime wedges

Instructions:

  1. Heat vegetable oil in a large skillet over medium-high heat.
  2. Sear beef chunks until browned on all sides, about 5-7 minutes. Set aside.
  3. In the same skillet, add diced onion and sauté until translucent.
  4. Add minced garlic and cook for an additional minute until fragrant.
  5. In a large bowl, combine the spices (cumin, chili powder, smoked paprika, oregano, salt, and pepper).
  6. Add the seared beef, sautéed onion, garlic, beef broth, orange zest/juice, and lime zest/juice to the slow cooker or Dutch oven.
  7. For Slow Cooker: Set to low and cook for 8 hours, or high for 4 hours.
  8. For Oven: Preheat to 300°F (150°C) and cook covered for 3 hours.
  9. Once cooked, shred the beef using two forks until it is pulled apart and tender.
  10. For crispy edges, spread shredded beef on a baking sheet and broil for 5-7 minutes, if desired.
  11. Serve in warm tortillas with desired toppings.