2 ripe plum tomatoes 1 small white onion, quartered 2 cloves garlic, peeled 4 chipotle peppers in adobo sauce 3 teaspoons kosher salt 1 ½ teaspoons chili powder 1 teaspoon ground cumin ½ teaspoon freshly ground black pepper 1 (3 pound) beef chuck roast, cut into 6-equal sized cubes 2 tablespoons olive oil 1 cup water 1 tablespoon light brown sugar 2 teaspoons dried oregano 3 fresh bay leaves
📷 1 cup water 1 tablespoon light brown sugar 2 teaspoons dried oregano 3 fresh bay leaves 1 tablespoon lime juice corn tortillas, warmed 2 ripe avocados, peeled, pitted and sliced ½ bunch radishes, thinly sliced 2 tablespoons chopped fresh cilantro, or to taste
Heat a large cast-iron skillet over medium-high heat.
Heat a large cast-iron skillet over medium-high heat. Char tomatoes, onions (cut-side down), and garlic until they boast a delightful char on all sides,
Transfer the charred trio to a blender, add chipotle peppers, and blend until smooth, approximating a minute of pure culinary bliss.
Combine salt, chili powder, cumin, and black pepper in a small bowl. Season beef generously with this tantalizing mixture.
In a Dutch oven over medium-high heat, dance with oil and sear the beef in batches until it embraces a golden brown on all sides—about 3 minutes per side.
Pour water into the Dutch oven, scraping up the flavorful browned bits.
Nestle the beef back into the pot, cover, and let it simmer, stirring and re-nestling occasionally.
Remove the beef, let it waltz onto the cutting board, and elegantly shred it using two forks.
Return the shredded beef to the Dutch oven, add lime juice, and stir to orchestrate a harmonious culinary finale.
Serve this masterpiece in warm corn tortillas, accompanied by slices of creamy avocado, crisp radishes, and a sprinkle of cilantro.