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Listed in: Tacos
1 (2-pound/1 kg) chuck beef roast
2 tablespoons (15 g) Arriba! Seasoning
3 garlic cloves, grated
1 medium onion, diced
1 serrano pepper, seeded if desired and finely diced
1 jalapeño, seeded if desired and finely diced
1/4 cup (60 ml) water
1/4 cup (60 ml) lime juice (about 2 limes)
3 tablespoons (48 g) tomato paste
12 to 16 corn tortillas
11/2 cups (180 g) shredded cheddar cheese
1 or 2 avocados, pitted, peeled, and sliced
Pico de Gallo
Place the roast in the slow cooker and sprinkle the seasoning all over. Add the garlic, onion, and peppers.
In a medium bowl, whisk together the water, lime juice, and tomato paste. Pour the mixture over the beef and vegetables.
Cover and cook on high for 4 to 6 hours or on low for 8 to 10 hours. In the last hour, transfer the roast to a cutting board and shred the beef with two forks. Return the shredded beef to the slow cooker, cover, and continue cooking for the last hour.
To serve, top each tortilla with some of the beef and vegetable mixture. Add shredded cheese, avocado slices, and pico de gallo.
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