INGREDIENTS
- 1 small beef chuck roast (about 3 to 4 lbs.)
- 1 large onion, diced
- 4 cloves garlic, chopped
- Juice of 3 limes
- 1 tbsp. chili powder
- 1 tbsp. ground cumin
- 1 tbsp. dried oregano
- 4 c. low-sodium chicken broth
- 20 small corn tortillas
- Sour cream, green onions, red onion, and lime wedges for serving
DIRECTIONS
- In a 5-quart slow-cooker, combine chuck roast, onion, garlic, lime juice, chili powder, cumin, and oregano, then pour over chicken broth. Cover and let cook on low, 8 hours.
- When ready to shred, add roast and onion to a large bowl and shred with two forks. Pour over enough juice so it's nicely marinated.
- Char tortillas over the flame of a gas burner, then top with beef and serve with sour cream, green onions, chopped red onion, and limes.
