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2 yellow onions sliced

2 teaspoons garlic powder

1 teaspoon chipotle chile powder

2 teaspoons dried oregano

2 teaspoons ground cumin

1 teaspoon salt

1 4 pound chuck roast, quartered

1 ½ cups red enchilada sauce

3 chipotle peppers in adobo, chopped

2 tablespoons salted butter

12 hard or soft taco shells, warmed

Cilantro, green onion, avocado, and crumbled cotija cheese, for serving

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CILANTRO COTIJA YOGURT SAUCE

½ cup mayo or plain Greek yogurt

1 cup fresh cilantro

1 jalapeno, seeded if desired

½ cup crumbled cotija cheese

1 clove garlic, chopped

2 tablespoons lime juice

2 teaspoons honey

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CROCKPOT INSTRUCTIONS

1. Arrange the onions in the bottom of the crockpot bowl.

2. In a bowl, mix the garlic, chipotle powder, oregano, cumin, and season with salt. Place the roast over the onions, then rub all over with the spice mix. Pour over the enchilada sauce, add the chipotle peppers in in adobo and the butter. Cover and cook on LOW for 5 hours or on HIGH for 3 hours.

3. Remove the meat from the crockpot and shred it using two forks.

4. To make the Cilantro Lime Yogurt Sauce, combine all ingredients in a blender and pulse until combined. Do not puree or the sauce will be thin. Season with salt.

5. Stuff the beef and onions into the warmed taco shells and top with crema, cilantro, avocado, and cheese. Serve with the braising liquid. Enjoy!

See website for oven / baking instructions

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