Ingredients
- 2 tablespoons kosher salt
- 2 tablespoons brown sugar
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground mustard
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- 1 boneless beef chuck roast (3 pounds)
- 2 large sweet onions, thinly sliced
- 3 poblano peppers, seeded and thinly sliced
- 2 chipotle peppers in adobo sauce, finely chopped
- 3 tablespoons canola oil
- 1 jar (16 ounces) salsa
- 16 flour tortillas (8 inches), warmed
- 3 cups crumbled queso fresco or shredded Monterey Jack cheese
- Optional toppings: cubed avocado, sour cream and minced fresh cilantro
Reviews
This was amazing. No changes.
Perfection! Fall apart tender! A delicious blend of spices too. I prepared a 1/2 batch of rub because I wasn't sure I wanted extra if I didn't like the recipe. This one is a keeper!!
This is FANTASTIC! I didn't change a thing, and won't next time, either. The meat is super tender and very flavorful. It was about as spicy as the kids could handle, but they still enjoyed it!