5–6 pounds chuck, cut into 3” large pieces (I used two boneless chuck steaks that I found on sale but you could use any less-tender cuts of beef like top or bottom roasts or steaks. May require a longer cooking time if not using chuck)
2 large or three medium garlic loves smashed
2 4–ounce cans chipotle in adobo sauce
2 4–ounce cans green chopped chiles
1/2 large red onion, coarsely chopped
1/4 cup fresh lime juice
2 tablespoons cider vinegar
3 large bay leaves
1 tablespoon ground cumin
1 tablespoon dried Mexican oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup beef stock
2 tablespoons tomato paste
2 dried Pasilla chiles, stem removed (available in most supermarkets)
12 6-inch flour tortillas, for serving
Fresh cilantro, for garnish
Limes wedges, for serving
In a large slow cooker, add beef, chipotle in adobo, green chilies, red onion, lime juice, vinegar, bay leaves, cumin, oregano, salt, pepper, beef stock, tomato paste and Pasilla chiles.
Cover, set heat to high and cook six hours.
Strain into a sauce pan and pick out the two Pasilla chiles and add to a sauce pan with the liquid.
Discard the bay leaves and shred the beef with two forks.
Boil the liquid and Pasilla chiles down to two cups. Use an emersion blender and puree. Use this to moisten the beef and also to serve over each serving.
To serve, place meat into warm flour tortilla shells, drizzle on some of the reserved liquid, and top with cilantro leaves and a lime wedge.
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