Serving size

about 1 cup
4+ hours

This recipe can easily be multiplied and makes great leftovers. Reheat gently or serve cold.



4 clove Garlic, raw (minced)
1 small White onions (minced)
3 tsp.. Ground cumin
2 tsp., leaves Dried oregano
1/2 tsp. Salt
1 to taste Black pepper
4 cups No salt added vegetable stock (or no salt added chicken broth)(divided)
1 lime yields Lime juice, raw
1 Tbsp. No salt added tomato paste
1/4 cup Apple cider vinegar
1 chipotle Chipotle peppers In adobo sauce (left whole)
1 pepper Peppers, ancho, dried (left whole)
2 lb Beef chuck roast (trimmed of excess fat)


Preheat the oven to 300F.

Add the garlic, onion, cumin, oregano, salt, pepper, 1 cup chicken broth, lime juice, tomato paste, vinegar, chipotle, ancho and beef to a large pot or dutch oven fitted with a lid.

Cover and place the pot in the oven. Cook for 5 hours.

Add 1 cup of chicken broth after each of the 2nd, 3rd and 4th hours. Stir well after each time you add the chicken broth.

Remove the meat to a cutting board to cool.

Allow the braising liquid to cool somewhat, then puree until smooth.

Using a fork or pair of tongs, pull the beef apart along the grain. Place the pulled beef in a bowl and add the pureed sauce. Mix thoroughly.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This is a delicious filling for tacos, burritos or to top taco salad.

The chipotles give the beef a smoky spiciness and the ancho chilies bring a sweetness to the dish that gives the meat great balance. It is as easy as any dish you will ever cook, requiring only a pot and an oven. You can make the beef spicier by adding a second or a third chipotle pepper.

"Don't judge your taco by its price."

Hunter S. Thompson