2 to 3 TBS. Chopped canned chipolte chilis in adobo
1/2 cup ketchup
1 garlic clove- chopped (recipe calls for 8 cloves, but my kids are not fans)
2 tsp. oregano
salt and pepper
1 boneless beef chuck roast (3 lbs.)
16 corn tortillas- lightly toasted
Preheat oven to 350. In a heavy pot with a tight fitting lid, stir together chilies, kethup, 1 cup water, garlic, oregano, 2 tsp. salt and 1/4 tsp. pepper.
Cut beef into 4 egual pieces. Add to pot, and turn to coat. Cover and bring to a boil. Transfer pot to oven. Bake, covered until beef is fork tender, about 2 1/2 hours. Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid. Shred beef with 2 forks and moisten as needed. Serve with tortillas and desired toppings.
THIS CAN ALSO BE DONE IN A SLOW COOKER. TRANSFER MEAT AND JUICES FROM POT AFTER BOILING. IF NECESSARY, ADD MORE LIQUID. COOK ON LOW FOR 6-8 HOURS.