Guajillo Braised Chuck Roast Tacos by Bkyardeats

Ingredients

• 1.4 kg (3 lb) beef chuck roast, cut into 6 large chunks
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 6 dried guajillo peppers, rehydrated
• 4 garlic cloves
• 1 medium onion, chopped
• 1 tsp dried oregano
• 500 ml (2 cup) beef stock
• 2 ripe avocados
• 1 fresh jalapeño, seeded
• 1/2 cup fresh cilantro
• 1 tsp chicken bouillon powder
• 12 corn tortillas

Instructions

1. Season the chuck roast chunks generously with salt and pepper.
2. Smoke the beef at 250°F (120°C) for 1-2 hours until a dark bark has formed on the surface.
3. Prepare the marinade by blending rehydrated guajillo peppers, garlic, onion, and oregano until smooth.
4. Place the smoked beef into a foil-lined roasting pan or heavy-duty foil packet.
5. Pour the blended guajillo marinade and beef stock over the meat, then seal the foil tightly.
6. Return the beef to the smoker at 300°F (150°C) for 2-3 hours, or until the meat shreds easily with a fork.
7. Make the avocado crema by blending the avocados, jalapeño, cilantro, garlic, and chicken bouillon until smooth and creamy.
8. Shred the beef, mix with a little of the braising liquid, and serve in warm corn tortillas topped with avocado crema.