Ingredients
Equipment
Method
- Cut 2-3 lbs thin-sliced chuck roast into bite-size pieces. Season generously with taco seasoning (3-4 tbsp), tossing to coat evenly.
- Make chipotle crema: Blend 1 cup sour cream, 1-2 chipotle peppers in adobo, 1 tbsp adobo sauce, juice of ½ lime, and salt to taste until smooth. Refrigerate until ready to serve.
- Heat grill, flat top, cast iron, or skillet over medium-high to high heat. Add oil and cook seasoned chuck 6-8 minutes, stirring occasionally, until browned with crispy edges and cooked through.
- Warm corn tortillas on grill, comal, or in microwave. Place shredded cheese directly on warm tortilla so it melts. Top with cooked chuck roast, chopped cilantro, diced onion, and drizzle with chipotle crema. Serve immediately.
Nutrition
Notes
Tips: Thin-sliced chuck (sandwich steaks) cooks quickly and stays tender. If using whole chuck roast, freeze 30 minutes then slice thin against grain. High heat is essential for browning - cook at 400-500°F. Don't overcrowd pan or meat will steam instead of sear. Cheese first on warm tortilla creates melted base and prevents sogginess. Chipotle crema can be made 3 days ahead. Adjust heat with more or fewer chipotles.
Storage: Store leftover cooked chuck and toppings separately. Refrigerate up to 3 days. Reheat meat in hot skillet 2-3 minutes.