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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
Cut the chuck roast into large chunks and season generously with salt and pepper.
In a large pot, heat oil over medium-high heat.
Sear the beef on all sides until browned, about 4-5 minutes. Remove beef from the pot and set aside.
Add onion and garlic to the pot and sauté for 2-3 minutes. Add chipotle peppers and cook for 1-2 minutes.
Add enchilada sauce, beef broth, bay leaf, oregano, cumin, cinnamon stick and the meat back into the pot.
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.
To assemble tacos, dip the egglife wraps in broth mixture and place in a pan on medium heat.
Add shredded beef, shredded cheese, cilantro, and onion and fold taco closed.
Cook on each side till crispy and serve with a side of broth.
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