3 pounds beef chuck roast
2 medium onions, sliced
2 cups beef or chicken stock, homemade preferably
5 tablespoons chili powder
3 tablespoons onion powder
1 tablespoon each cumin, garlic powder, paprika, powdered oregano, and Rapadura (evaporated cane juice)
2 1/2 teaspoons sea salt
1 or 2 small cans diced green chilies
3 tablespoons arrowroot powder and enough water to make a paste
1 package sprouted corn tortillas (Food for Life brand)
3 or more tablespoons olive oil or melted lard for tortillas
Toppings: Shredded raw cheese, lettuce, tomato, avocado, salsa, sour cream, cortido (recipe in Nourishing Traditions).
Place beef and onion in slow cooker. Combine stock and seasonings in a small bowl. Pour over beef and onion. Cook on low for 6-8 hours or until tender. Remove largest pieces of meat to bowl or cutting board and shred with two forks. Add arrowroot paste to the leftover juices at the bottom of the slow cooker. Once thick, stir in the meat and chilies.
While the meat is cooking, prepare tortillas. Brush both sides with olive oil or lard and bake in the oven for 5 to 10 minutes until crisp.
Place the meat on the tortilla and top with toppings as desired.🖨️ Print post