smoked chuck roast tacos with barbacoa | Chairmans Reserve Meats

Ingredients

• 1 Chairman’s Reserve® boneless chuck roast (about 4 pounds)
• 2 teaspoons kosher salt
• 1 teaspoon smoked paprika
• 1 teaspoon freshly ground black pepper
• ½ teaspoon garlic powder
• 1 cup water
• 2 cups sliced yellow onions
• 4 dried guajillo chilies stemmed and seeded, chopped, soaked and drained
• 3 dried ancho chilies stemmed and seeded, chopped, soaked and drained
• 1 tablespoon raisins
• 1 yellow onion chopped
• 6 garlic cloves
• 4 oz orange juice
• 2 oz lime juice
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 teaspoons fresh oregano
• 1 teaspoon cumin seed
• ¼ teaspoon ground cloves
• ½ teaspoon ground cinnamon
• 1 pilsner beer
• 2 chipotle peppers in adobe, or to taste
• 2 tablespoons apple cider vinegar
• 1 14 oz can diced tomatoes
• 2 cups chicken broth
• 3 bay leaves
• 24 or more corn tortillas
• 2 tablespoons fat from sauce
• 2 cups Monterey Jack cheese, shredded
• Cilantro sprigs
• Sweet onion, thinly sliced