<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 tsp fine sea salt</li>
<li>½ tsp ground black pepper</li>
<li>1 tbsp ground cumin</li>
<li>1 tbsp chipotle chili powder</li>
<li>1 tbsp dried Mexican oregano leaves</li>
<li>½ tsp ground cloves</li>
<li>3 lbs chuck roast, cut into 8 large chunks</li>
<li>2 tbsp salted butter</li>
<li>4 garlic cloves, minced</li>
<li>3 bay leaves</li>
<li>¼ cup cider vinegar</li>
<li>¼ cup fresh lime juice (about 2 limes)</li>
<li>1 large jicama, peeled and sliced into thin discs</li>
<li>1 lime, quartered, for garnish</li>
<li>1 large avocado, sliced, for garnish</li>
<li> Chopped fresh cilantro, for garnish</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>In a small bowl, mix together the salt, pepper, cumin, chili powder, oregano, and cloves. Dust the pieces of chuck roast with the spice mixture, making sure to coat all sides well.</li>
<li>Melt the butter in a large frying or sauté pan over high heat. Add the beef in batches so that the pan isn’t overcrowded. Sear the beef for about 3 minutes per side, or until it develops a nice char. Transfer the cooked beef to a slow cooker and repeat with the remaining meat.</li>
<li>Add the garlic and bay leaves to the beef in the slow cooker. Pour in the vinegar and lime juice. Cover, and cook for 4 hours on high, or until the beef falls apart when tested with a fork.</li>
<li>Remove and discard the bay leaves. Then, working in the slow cooker, use two forks to shred the beef. Stir it in the accumulated juices.</li>
<li>To make the jicama tortillas, place the jicama discs in a steamer basket over boiling water and steam for 3 minutes, or place them in a microwave-safe bowl with 2 tbsp water, cover, and microwave on high for 3 minutes. They’re finished when they become flexible. Let cool, then drain over paper towels. Top the jicama with the shredded beef and garnish with lime wedges, avocado, and cilantro.</li>
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