This is an exact replica of Tieghan Gerard’s recipe by the same name. My dear friend Alexa made it for me once and I’ve craved it once a quarter ever since. I always have to ask her for the recipe again whenever I get the craving, so rather than bother her, I went ahead and dropped it here.
What You’ll Need
2 yellow onions, sliced
2 tbs chili powder
1 tbs chipotle chile powder
1 tbs smoked paprika
1 tbs ground cumin
1 tbs garlic powder
1 tbs dried oregano
1 tsp pink Himalayan salt
1 (4 pound) chuck roast
1 cup fresh orange juice
1 tbs honey
1 cup salsa verde
12 hard or soft taco shells, warmed
*Optional garnishes* cilantro, green onion, avocado, and crumbled cotija cheese, for serving
How to make
First, arrange the onions in the bottom of the crockpot bowl.
In a bowl, mix the chipotle, chili powder, paprika, cumin, garlic powder, oregano, and season with 1 tablespoon of salt. Place the roast over the onions, then rub all over with the spice mix. Pour over the orange juice, 3/4 cup water, and the honey. Cover and cook on LOW for 5 hours or on HIGH for 3 hours.
*** Optional step: put meat in crock pot stoneware into the oven to finish off, cooking uncovered at 425F (or as hot as your stoneware allows — make sure to check!!!) for 10 minutes, until deeply caramelized on top.
Remove the meat from the crockpot and shred it using two forks.
Mix the salsa verde with 1 cup of the braising sauce - season with salt.
Stuff the beef and onions into the warmed taco shells and top with cilantro, avocado, and cheese. Serve with salsa verde.
Enjoy!
