Carnita-Style Beef With Roasted Peppers and Onions — Three Many Cooks

Ingredients

• 1 boneless chuck roast, 2½ to 3 pounds
• 3 tablespoons pure olive oil, divided
• 1 tablespoons plus 1 teaspoon ground cumin
• Salt and ground black pepper
• 1 can (4.5 ounces each) chopped green chiles
• 2 tablespoons chili powder
• 1 teaspoon dried oregano
• 4 large garlic cloves, minced
• 2 cups chicken broth
• 2 medium-large onions, ends left in tact, peeled and each onion cut into 8 wedges
• 2 medium multi-colored peppers, each cut into 8 wedges
• 1 dozen medium flour tortillas
• 1 container (8 ounces) light or regular sour cream
• 1 bunch cilantro
• 1 lime, cut into wedges