Preparing and Searing the Roast
Pat 2 lbs chuck roast (trimmed of excess fat) dry and season with salt and pepper to taste. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Sear the roast for about 3–4 minutes per side until a deep brown crust forms, then remove and set aside.
Building the Braising Base
In the same pot, add 1 large diced onion and cook for 4–5 minutes until softened. Stir in 4 cloves minced garlic and cook for about 30 seconds until fragrant. Add 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon oregano, and ½ teaspoon ground cinnamon, stirring to toast the spices briefly.
Braising the Beef
Pour in 1 cup beef broth and 1 cup tomato puree or crushed tomatoes, scraping up any browned bits from the bottom of the pot. Stir in 2 minced chipotle peppers in adobo sauce (optional). Return the roast to the pot, cover, and simmer on low heat (or in a 325°F oven) for about 2½–3 hours until the meat is fork-tender.
Shredding and Finishing
Remove the roast from the pot and shred it using two forks. Return the shredded meat to the sauce and stir in the juice of 1 lime. Let it simmer for a few minutes so the flavors come together.
Preparing the Fresh Salsa
In a bowl, combine 4 finely diced Roma tomatoes, ½ finely diced red onion, 1 finely diced jalapeño (adjust to taste), ¼ cup chopped fresh cilantro, and the juice of 1 lime. Season with salt and pepper to taste and mix well. Let sit for a few minutes to allow the flavors to meld.
Assembling the Tacos
Warm small street-style flour or corn tortillas until soft and pliable. Fill each tortilla with the shredded braised beef, then top with the fresh salsa, ½ cup crumbled cotija or queso fresco (divided across tacos), and extra cilantro leaves.
Serving
Serve the tacos immediately with lime wedges on the side for squeezing over the top, adding brightness to the rich, smoky beef.
