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  • 4 lbs chuck roast, chopped into large cubes (1-2 in. thick chunks)
  • 1 tbsp oil
  • 2 yellow onions
  • 5 garlic cloves, whole
  • 7 oz green chilies
  • 7oz chipotle
  • 1 tbsp cumin
  • 2 tsp dried oregano
  • 1/4 cup lime juice
  • 2 tbsp apple cider vinegar
  • 5 cups beef broth
  • 1 bay leaf

Season the cubes chuck roast with salt and pepper.

Heat oil in large pot over medium-high heat. Add the chuck roast and sear all sides of the cubes. Turn down heat to medium and add in the onion, garlic, green chilies, chipotle, cumin and dried oregano.

Whisk together the lime juice, vinegar and beef broth. Pour liquid over the ingredients in the pot.

Cook over a low flame (indoors or out) for 6-8 hrs. Beef should be cooked until it is tender and should fall apart easily with two forks.

Remove to cutting board and shred with forks or shredder claws. Transfer shredded beef back into the pot and stir to fully incorporate back into cooking liquid. Keep hot until you serve.

Options to offer when serving:

  • lots of fresh cilantro
  • corn or flour tortillas
  • lime wedges
  • Cotija