2½ lb boneless beef chuck roast, trimmed and cut into 3 pieces
3 Tbsp olive oil
1 cup chopped onion
1 (6-oz) can tomato paste
1 (32-oz) carton beef broth
1 oz semi sweet chocolate
2 (12-count) street taco flour tortillas
¾ cup crumbled queso fresco
½ cup fresh cilantro leaves
Instructions
Stir together ancho chile pepper, cumin, chipotle chile pepper, and salt in a small bowl. Rub mixture all over roast pieces.
Brown roast pieces on all sides in hot oil in a large Dutch oven over medium-high heat. Remove from pot.
Add onion to pot; cook 5 minutes. Add tomato paste, and cook, stirring, 2 minutes. Gradually stir in broth. Return roast to pot and bring to a boil; cover, reduce heat, and simmer 2½ hours.
Add chocolate, stirring until melted. Cover, and cook 30 minutes longer or until roast is very tender. Shred roast with 2 forks.
Heat tortillas according to package directions. Spoon saucy beef into tortillas; top with cheese and cilantro. Serve immediately.
Nutritional Information
Main
Total
Servings
6
Fat (g)
35
35
Sat. Fat (g)
14
14
Protein (g)
39
39
Carb (g)
50
50
Fiber (g)
2
2
T. Sugs (g)
5
5
A. Sugs (g)
3
3
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