Chuck Roast Tacos

Ingredients

2 large tomatoes

1 large yellow onion

4 jalapeños

1 red bell pepper

5-10 lbs of chuck roast (however much you can fit in the crockpot) cut into ~1 inch strips

Sauce:

1 qt beef bone broth

1/4 cup red wine vinegar

1 can tomato paste

4 bay leaves

3 packets of Sazon con Azafran

2 tablespoons cocoa powder

2 tablespoons Turbinado sugar

1 tablespoon Chili powder

1 tablespoon Tajin

1 tablespoon Allepo pepper powder

1 tablespoon cayenne powder

1 tablespoon Worcestershire sauce

1 tablespoon Onion powder

1 tablespoon Garlic powder

1 tablespoon Paprika

1 teaspoon MSG

1 teaspoon dried basil

2-3 sprigs of fresh thyme

1 ancho chili, crushed

Directions

Bring sauce to a boil. Dump it in the crock pot to cover the meat (you may have too much sauce, but just wait until the meat shrinks down a bit, then add the rest). Let the meat simmer in the crock until it's fork tender (8-10 hours), then remove the meat from the crock and set it aside to cool.

Fish out the bay leaves and thyme, and discard them. They've done their job. Blend the remaining liquid to get rid of chunks (or skip this step). Pour the blended liquid into a wide pot, and reduce it by about 1/3 (depending on how thick you want your sauce). Shred the meat. Allow the sauce to cool in the fridge, so the fat separates to the top and hardens. Remove the fat (But SAVE IT). Add 1 cup of the sauce (not the fat) back into the shredded meat, and stir it in well.

Ok, you're done with the main thing. Now we're actually gonna make dinner.

Grate some cheese (dealers choice what kind, I like sharp cheddar), and set it aside. Take a bit of the fat I told you to save, and grease up a frying pan with it. Set the pan to medium-low heat. Place 3 small tortillas in the pan (corn or flour, whatever, I don't judge), toast them for ~30 seconds. Flip them. Add the cheese, add the shredded beef, and add whatever you want to garnish with. I use pickled onions and cilantro. Fold your tacos closed. Serve with a ramekin of the sauce (for dipping), and a wedge or two of lime (for squeezing).