For the Beef

• Quarter the onions and dice the jalapenos. You can remove the seeds from the jalapeños if you don’t want the added kick from them, or keep them in. Put to the side.
• Preheat a frying pan or skillet to high heat. Drizzle the pan with olive oil. When the pan is hot, add the beef and sear for about 2 minutes each side, or until the whole thing is browned.
• Add the browned chuck roast to your crockpot and then add the onions and jalapenos. Next, add the beef broth and your spices.
• Slow cook for 8-10 hours on low. 
• When your meat is done slow cooking, remove it from the crockpot and shred it. Put to the side.

For the Consomé

• After slow cooking the beef and removing it from the crockpot you can make your consomé. Remove the bay leaves from the pot, then use an immersion blender to blend the quartered onions and diced jalapenos with the liquid. You can also do this in a blender.
• Once it’s blended, place to the side. You will use this to dip the tacos in.

For the Tacos

• Preheat a skillet or frying pan to medium heat. Preheat your oven to 300 degrees.
• Assemble the tacos by taking a tortilla and putting your Queso Oaxaca on one half of the tortilla. Then, place your shredded beef in the tortilla.
• Fold in half and then put it in the skillet and cook on both sides so that it becomes crispy. Once each taco is done you can put it on a baking sheet and keep it in the oven to keep them warm until you’re done making the rest.

For the Zesty Lime Sour Cream

• In a small mixing bowl, combine your sour cream, lime juice, lime zest, cilantro and chili powder.

To Serve

• Place your tacos on a serving platter, along with your consomé and zesty lime sour cream. Dip your tacos in both sauces and..

ENJOY BESTIES!!!!