3 lb. grass-fed chuck roast
1 Tablespoon avocado oil
1 tsp. Pluck seasoning
½ tsp. cumin
¼ tsp. paprika
5 organic garlic cloves
½ cup organic crushed tomatoes
¼ cup apple cider vinegar
1 can chipotle peppers in adobo
4 dried chile de arbol, stemmed and deseeded
1 cinnamon stick
2 bay leaves
5 whole organic cloves
1 medium organic white onion, chopped
Bone broth as needed to cover
6-inch stone ground organic corn tortillas from Vermont Tortilla Company, about 12-15
Desired toppings including chopped white onion, chopped cilantro, shredded cheese, chopped green onion
Preheat the oven to 300 degrees F.
Using a Vitamix or blender, add marinade ingredients. Blend the marinade into a smooth paste. Set aside.
Add avocado oil to a large Dutch Oven over medium-high heat. Season the chuck roast with Himalayan salt and pepper to taste.
In two to three batches, sear the beef. Brown beef on all sides, about 7 minutes per batch. Set aside.
Add the marinade to the Dutch Oven. Add the meat back to the pot along with any juices. Add in the remaining stew ingredients and any bone broth needed to cover.
Cook until the beef is tender, about 3 hours or so.
Once beef is cooked, move it to a bowl. Shred with two forks and set aside.
To make the tacos- Dip a tortilla in the warm liquid from the Dutch oven. Lay the tortilla on a griddle over medium heat and top with some shredded cheese and about 3-4 tbsp. of beef. Fold in half to close. Repeat with 3 to 5 more tortillas (as many as you can fit on the griddle).
Cook the tacos on a griddle until crispy, about 45 seconds per side.
Remove tacos and place on plate. Repeat with remaining tortillas and beef mixture until all are cooked. Serve with braising liquid on the side for dipping as well as any desired garnishes.