Step 1

Salt the chuck roast and let it brine for 30 minutes.Optionally, dry brine it in the refrigerator over night.Set a dutch oven over high heat and add a drizzle of oil.Add the roast to the pot and let it sear on each side until browned.

Step 2

Add the water to a large bowl or container and add the bouillon, spices, and tomato paste. Blend it or mix it together.

Step 3

Set the oven to 275°F/135°C.Add the garlic to the pot with the roast and let it toast for a few minutes.Add all of the braising liquid and cover. Place inside the oven and let it braise for 5-6 hours.

Step 4

Once it’s finished braising, shred the beef and then add it back to the juices.Dip the tortillas in the beef juice and place them on a hot pan to crisp them up.

Step 5

Add the beef to the crisped up tortillas. Top with cilantro, onion and a squeeze of lime. Add hot sauce if desired and enjoy!