The brilliance of French dip in taco form…
3-5 lb. chuck roast
1 T olive oil
1 c beef broth
7 oz. can chipotle sauce
½ white onion, chopped
1 T garlic powder
1 T onion powder
1 t cumin
1 T chili powder
12 corn tortillas
Cheddar cheese
Chihuahua or cotija cheese
Pico de gallo
Limes
Salt and pepper roast on all sides. Heat oil in cast iron pan over medium heat. Sear roast on all sides. Place roast in slow cooker. Cover with beef broth, sauce, onion, garlic powder, onion powder, cumin, and chili powder. Cover and cook on low 6-8 hours or on high 5-6 hours. Remove meat and shred, reserving broth. Dip tortilla in broth and heat in skillet over medium heat 1-2 minutes. Top with shredded cheddar cheese and flip. Cook until crisp. Top with shredded beef, chihuahua or cotija cheese, pico, and lime juice. Serve with small bowl of broth for dipping. Refrigerate leftovers.
