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Ingredients

8 egglife garden salsa wraps

2 pounds of chuck roast

salt and pepper to taste

1 onion, roughly chopped

4 garlic cloves, minced

2 chipotle peppers in adobo sauce

1 28 oz can of red enchilada sauce

2 cups beef broth

1 tbsp Mexican oregano

1 tsp ground cumin

1 bay leaf

1 cinnamon stick

1 cup shredded cheese

garnish with chopped fresh cilantro, diced onion, lime wedges, sliced radishes, and salsa

Steps

STEP 1

Cut the chuck roast into large chunks and season generously with salt and pepper.

STEP 2

In a large pot, heat oil over medium-high heat.

STEP 3

Sear the beef on all sides until browned, about 4-5 minutes. Remove beef from the pot and set aside.

STEP 4

Add onion and garlic to the pot and sauté for 2-3 minutes. Add chipotle peppers and cook for 1-2 minutes.

STEP 5

Add enchilada sauce, beef broth, bay leaf, oregano, cumin, cinnamon stick and the meat back into the pot.

STEP 6

Simmer on low with the lid on until meat shreds apart, or place pot in the oven at 350 degrees for 4-6 hours. Once the beef is tender, remove from pot and shred. Remove the bay leaf and cinnamon stick and discard.

STEP 7

To assemble tacos, dip the egglife wraps in broth mixture and place in a pan on medium heat.

STEP 8

Add shredded beef, shredded cheese, cilantro, and onion and fold taco closed.

STEP 9

Cook on each side till crispy and serve with a side of broth.

Nutrition Facts

calories

protein

carbs

fat

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