- 1-2 tsp olive oil
- 2 lb lean chuck roast (trim most of the outside fat off)
- Cumin, to taste
- Chili powder, to taste
- Paprika, to taste
- Oregano, to taste
- Coriander, to taste
- Sea salt and freshly cracked pepper, to taste
- 2 cups of beef broth (plus more if needed)
- 1 7 oz can of whole green chiles
- 1 jalapeño, seeded, de-veined, and chopped
- 6 cloves of garlic, minced
Preheat the oven to 300 degrees.
Heat the olive oil in a Dutch oven over medium high heat. Trim the outside fat off of the chuck roast. Season the chuck roast evenly with cumin, chili powder, paprika, oregano, coriander, sea salt, and freshly cracked pepper on both sides of the roast. Place them beef in the hot Dutch oven for 2-3 minutes on each side to sear the meat. Add the beef broth, whole green chiles, jalapeno, cilantro, and minced garlic. Place the lid on the Dutch oven and place into the oven for 2-3 hours making sure to check each hour to make sure you don't need to add more broth. The beef is done when the meat is tender and shreds easily with a fork. Carefully, remove any fat that you see in the beef then shred the beef using a fork.
Heat the refried beans. Place the tortillas in a damp cloth and microwave for 20 seconds to warm up. Spread a bit of refried beans down the center of the tortilla then add some shredded beef followed by lettuce, cheddar cheese, tomatoes, green onions, and cilantro. Serve with salsa and guacamole. Enjoy!