Shredded Beef Tacos

Shredded Beef Tacos Serves 10 3 lb lean chuck roast, trimmed of all fat, cut into 2 inch chucks 1 tbsp. salt 1 tbsp. pepper 1 tbsp. chili powder 2 tsp. cumin 2 tsp dried oregano 1 small onion, diced 4 oz diced green chilies 2 chipotle peppers in adobo sauce, chopped 3 garlic cloves, minced 1/4 cup lime juice 2 tbsp. apple cider vinegar 1/2 cup beef stock To make the tacos Fat free tortillas Cilantro Lime Crema 1 cup reduced fat sour cream 2 limes, juiced & zested 2 tbsp. fresh cilantro, chopped Place roast, cut into chucks, into a large slow cooker Sprinkle meat with salt, pepper, chili powder, cumin & oregano, tossing to coat all the meat Add in the onion, chilies, chopped chipotle peppers, minced garlic, lime juice, vinegar and beef stock, tossing to combine all the ingredients Cook on low for 8 hours, or high for 6 hours, or until meat is tender Shred meat with 2 forks and continue cooking in juices for another 10 minutes on high Place meat into tortillas and top with cilantro lime crema , your favorite Mexican cheese blend or crumbled cojita cheese, fresh cilantro, chopped tomatoes or chopped avocado ENJOY To make Cilantro Lime Crema Combine sour cream, lime juice & zest with chopped fresh cilantro, stirring to combine Store in refrigerator until ready to use