Ingredients:

  • 2 pounds (900 g) chuck roast, trimmed
  • 1 tablespoon (15 ml) olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1-2 green chilies, chopped
  • 1 teaspoon (5 g) ground cumin
  • 1 teaspoon (5 g) smoked paprika
  • 1 teaspoon (5 g) dried oregano
  • 1 teaspoon (5 g) salt
  • ½ teaspoon (2.5 g) black pepper
  • 1 cup (240 ml) beef broth
  • Juice of 1 lime
  • 8 corn or flour tortillas
  • Chopped fresh cilantro
  • Sliced avocado
  • Lime wedges

Instructions:

  1. In a bowl, combine the lime juice, green chilies, garlic, cumin, paprika, oregano, salt, and pepper. Mix well.
  2. Rub the marinade over the chuck roast and let it sit for 10 minutes for the flavors to infuse.
  3. Heat olive oil in a skillet over medium-high heat. Sear the marinated beef on all sides until browned.
  4. For Slow Cooker: Place the beef in the slow cooker, add broth, and cook on low for 4 hours or until tender.
  5. For Stovetop: Place the beef in a large pot, add broth, bring to a boil, then cover and simmer on low for about 2 hours.
  6. Once cooked, use tongs to remove the beef. Let it rest for a few minutes, then shred it with forks.
  7. Mix the shredded beef with the cooking juices in the pot/slow cooker to retain moisture and flavor.
  8. Warm the tortillas on a skillet. Fill each tortilla with shredded machaca, and top with cilantro and sliced avocado.