Ingredients:

  • 3 lbs beef chuck roast, cut into 4 large chunks
  • 2 tbsp vegetable oil
  • 1 lb roasted Hatch green chiles, peeled and chopped
  • 1 large white onion, diced
  • 4 cloves garlic, minced
  • 1 cup beef stock, low sodium
  • 2 tbsp tomato paste
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 12 6-inch corn tortillas
  • 1/2 cup fresh cilantro, chopped
  • 1 small red onion, finely diced
  • 2 limes, cut into wedges
  • 1/2 cup crumbled cotija cheese

Instructions:

  1. Pat the beef chunks dry with paper towels and season generously 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 deep mahogany-colored crust forms, then transfer the meat to the slow cooker.
  3. In the same skillet, sauté the diced white onion for 3 minutes until translucent, then add the minced garlic for 30 seconds until fragrant. Pour this mixture over the beef.
  4. Stir together the beef stock, tomato paste, cumin, and oregano in a small bowl; pour the mixture over the beef.
  5. Fold in the chopped roasted Hatch chiles, ensuring the meat is mostly submerged.
  6. Cover and cook on Low for 8 hours (recommended) or High for 4–5 hours until the beef yields easily to a fork.
  7. Remove the beef from the pot and place it on a platter. Use two forks to shred the beef into bite-sized pieces.
  8. Return the shredded beef to the slow cooker and toss it in the remaining juices for 15 minutes on high to ensure every fiber is saturated with the chile sauce.
  9. Warm the corn tortillas in a dry skillet for 30 seconds per side until pliable and slightly charred.
  10. Assemble tacos by filling tortillas with beef and topping with chopped cilantro, diced red onion, crumbled cotija cheese, and lime wedges.