This is a shortcut recipe with lots of options/variations/substitutions (see below). I used what I had because my daughter had requested this and we’re iced in 😉
In a large dutch oven combine
4 cups water
2 packages beefy onion soup mix
1 can diced tomatoes (smashed)
1 can red enchilada sauce
1/4 cup apple cider vinegar
6 cloves of garlic (minced)
2 bay leaves
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons dried oregano
Stir and add a chuck roast. Bring to a boil on stove top. Cover with tight fitting lid and cook in oven preheated to 300 for 3 hours. Take out and break up roast with a spoon. Cover and continue cooking in oven for 1 hour. Remove from oven. Remove roast with a slotted spoon, place it in a large bowl, and shred it. Heat oil in a large skillet and place corn tortilla in it, put shredded roast on one side of tortilla and cheese if desired. Fold it over and turn until taco is crispy on both sides. Remove taco from pan and dip into the pot of sauce. Add chopped onions and cilantro. Serve with lime wedges and a cup of the sauce for dipping.
Use protein of choice instead of roast such as boneless, skinless chicken breasts or a vegan shredded meat alternative. If using a vegan alternative, prepare it according to directions separately from sauce.
Use 4 cups of broth of choice and 1 medium onion (chopped) instead of the water and beefy onion soup mix.
