No copycat recipes here.
INGREDIENTS
3 lb Beef Chuck Roast
3 dried Ancho Chilies
2 tbsp Beef Bouillon or 1 cube
1 thinly sliced White Onion
2 tbsp Tomato Paste
1 Olive Oil
1 Lime Juice
1 8oz. Container Picnic Chipotle Sage Spread
SPICE BLEND
2 tbsp Paprika (regular or smoked, sometimes I used smoked because I feel like a more Smokey rub)
1 tbsp Garlic Powder
1 tsp Celery Seed
1 tbsp Chile Powder
½ tsp Nutmeg
1 tsp Salt
½ tsp Black Pepper
INSTRUCTIONS
Preheat oven to 375.
Make spice blend and set to side.
Slice onions and set to side.
Bring meat to room temp, then coat with spice blend.
Add oil to pan and sauté onions until softened.
With onions remaining in the pot, sear meat in Dutch oven on all sides.
After meat is well seared, add tomato paste, chilies, water, & bouillon.
Cover and cook in oven for 90 minutes, then check for doneness. If meat can not be easily shredded, put back in for 30 minute increments.
When meat can be easily shredded, move pot to stove top and cook on medium uncovered. If there is a lot of water remove some with a ladle. Let water cook off until meat has juice, it is not watery. If it is really falling apart apart and there is still a bunch of water you may need to get rid of more water.
Once meat is juicy, not watery, shred meat with forks. Then give it a squeeze of lime juice from half a lime or 1 tsp of bottled lime juice.
Heat the tortillas on both sides in a pan. Spread a dollop of Chipotle Sage in each tortilla before filling with beef. Enjoy!
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