Ingredients:

  • 3 lb beef chuck roast, cut into 4 large chunks
  • 2 tbsp vegetable oil
  • 1 medium white onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup beef broth
  • 2 tbsp chipotle peppers in adobo, minced
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 12 small corn tortillas
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup white onion, finely diced
  • 2 limes, cut into wedges

Instructions:

  1. Pat the beef chunks dry with paper towels and season liberally with salt and pepper.
  2. Heat vegetable oil in a skillet over medium-high heat until shimmering. Sear the beef for 3–5 minutes per side until a dark, mahogany-colored crust forms. Transfer the meat to a slow cooker or Instant Pot.
  3. In the same skillet, sauté diced onions and garlic for 3 minutes until softened.
  4. Stir in tomato paste, cumin, and smoked paprika, cooking for 1 minute until fragrant.
  5. Deglaze the pan with beef broth, scraping up all the brown bits (fond) from the bottom.
  6. Pour the sauce and minced chipotle peppers over the beef in the slow cooker or Instant Pot.
  7. For Slow Cooker: Cover and cook on Low for 8 hours or High for 4–5 hours. For Instant Pot: Seal lid and cook on High Pressure for 60 minutes, followed by a natural release for 15 minutes.
  8. Remove the beef from the liquid and use two forks to shred the meat into tender pieces.
  9. Assemble by placing shredded beef into warmed corn tortillas and topping with chopped cilantro, diced white onion, and lime wedges.