Ingredients:
1 boneless beef chuck roast (about 4 lbs)
salt and pepper to season
2 tbsp taco seasoning
Guacamole:
3 large avocados
Juice of 2 limes
Juice of 1/2 an orange (optional; can sub more lime juice)
2-3 tbsp red onion, finely chopped
1/4 cup fresh cilantro, chopped
1/2 tsp salt
1/4 tsp pepper
For serving: tortillas, finely chopped onion, cilantro, salsa macha (I’m using one from @ensenadaatx)
Directions:
Preheat your oven to 325. Season your roast generously on both sides with salt, pepper, and taco seasoning. Add to a baking dish, cover (with foil or use a baking dish with a lid), and bake for 1 hr per pound of meat
Remove the roast from the oven and shred it into large chunks using two forks. (If the roast is not pulling apart easily, put it back in the oven for 30 min)
Raise the oven heat to 425
Toss the shredded pieces of roast around in the rendered fat and place it back in the oven, uncovered, for 20-25 minutes until you see some nice crispy ends
While the roast if finishing, make your guacamole: mash your avocado and combine with lime, orange, and salt and pepper. Taste and add more lime and salt if needed.
Stir in your chopped red onion and cilantro.
Heat your tortillas (you can do this MANY ways, but I like to warm them over an open flame, which gives them a deliciously subtle char)
Assemble your tacos by adding a layer of guacamole, chuck roast, and your toppings of choice
Serve and ENJOY!!
