Shredded Beef Tacos, Restaurant-Style Salsa and Pinto Beans

Instructions

1. 1

   Prepare and Sear the Beef (15 mins)

   • Pat the chuck roast chunks dry with paper towels. Season generously all over with 1 tsp of salt and 0.5 tsp of black pepper.
   • Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
   • Carefully place the beef chunks in the hot oil, ensuring not to overcrowd the pan. Sear for 3-4 minutes per side until a deep brown crust forms. Work in batches if necessary.
   • Remove the seared beef from the pot and set aside on a plate.
2. 2

   Sauté Aromatics and Build the Sauce (8 mins)

   • Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-6 minutes.
   • Add the minced garlic and cook for another minute until fragrant.
   • Stir in the chili powder, cumin, smoked paprika, and dried oregano. Cook for 1 minute, stirring constantly, to toast the spices and deepen their flavor.
   • Add the minced chipotle peppers and adobo sauce, and stir to combine.
3. 3

   Braise the Beef (10 mins)

   • Return the seared beef and any accumulated juices to the pot.
   • Pour in the beef broth, using a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot. This adds immense flavor.
   • Stir in the apple cider vinegar, lime juice, bay leaves, and the remaining 0.5 tsp of salt.
   • Bring the liquid to a simmer, then reduce the heat to low and cover the pot tightly.
4. 4

   Slow Cook Until Tender (3 hours)

   • Let the beef simmer gently for 3 to 3.5 hours. Maintain a gentle simmer, with small bubbles breaking the surface occasionally. The beef is done when it is fork-tender and easily falls apart.
5. 5

   Shred the Beef and Finish the Filling (20 mins)

   • Carefully transfer the cooked beef chunks to a large bowl. Remove and discard the bay leaves from the pot.
   • Use two forks to shred the beef. It should come apart with very little effort.
   • Return the shredded beef to the pot with the cooking liquid. Stir well to coat the meat in the sauce.
   • Simmer uncovered over medium heat for 10-15 minutes, allowing the sauce to thicken slightly and the beef to absorb more flavor.
6. 6

   Assemble the Tacos (5 mins)

   • Warm the corn tortillas by heating them for 30-60 seconds per side in a dry skillet or carefully over an open gas flame until pliable and slightly charred.
   • Pile a generous amount of the shredded beef onto each warm tortilla.
   • Top with finely diced white onion and freshly chopped cilantro.
   • Serve immediately with fresh lime wedges on the side for squeezing over the tacos.