I almost thought I wouldn’t post a recipe today but another girlfriend pulled through for me. Here is a recipe from my friend Alissa:
Please note: I actually browned the beef, deglazed the pan and then transferred everything to a crockpot. I cooked it until the meat fell apart and then followed the recipe the rest of the way.
1 t. freshly ground black pepper
1 t. dried oregano
3/4 t. ancho chile powder
1 (2 1/4-lb) boneless chuck steak, trimmed
1 cup water
2 garlic cloves, thinly sliced
1 T. fresh lime juice
1. Preheat oven to 300 degrees
2. Combine first 5 ingredients in a small bowl; rub oregano mixture evenly over beef. Heat a large Dutch oven over high heat. Coat pan with cooking spray. Add beef to pan; cook 3 minutes on each side or until browned. Add 1 cup water and garlic to pan, scraping pan to loosen browned bits. Cover and bake at 300 for 3 hours or until beef is very tender. Cool to room temperature. Cover and chill 8 hours or overnight.
3. Skim fat from surface of broth. Remove beef; shred with 2 forks. Return beef to pan; bring to a simmer over medium-high heat. Simmer mixture 3 minutes or until liquid evaporates; stir in lime juice. Reduce heat to medium, and cook beef 3 minutes or until crisp in spots.
4. Serve in soft taco shells (corn or flour) with queso fresco or sour cream.