Uploaded April 2026 | Updated September 2026, 1 week ago
Full Recipe on Johnnybrunet.com
Tacos:
3 lb chuck roast
7 oz can of smoked chipotles
1 cup beef broth
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon onion powder
1 tablespoon oregano mexican
16 oz chihuahua cheese shredded in a bag
30 6 inch white corn tortillas
Toppings:
1 bunch cilantro
1 whole white onion diced
2 whole limes sliced
pickled red onion optional
sour cream optional
pico de gallo optional
Instructions
Step 1: Cook the Shredded Beef
(Optional) Heat a cast iron pan over high heat and sear the chuck roast for 2–3 minutes per side until browned.
Transfer the roast to a crock pot. Add chipotles, beef broth, garlic powder, chili powder, cumin, dehydrated onions, and Mexican oregano.
Cover and cook on low for 8 hours (overnight or while you're at work).
Once done, remove chipotle peppers and shred the beef with two forks. Remove any fat you see.
Step 2: Prepare the Tacos on the Griddle
Preheat your griddle to 375°F. Add a little oil.
Take each tortilla and drag it across the top of the beef and juices in the crock pot to soak up some of the flavorful fat.
Lay the tortillas on the griddle.
Sprinkle a layer of Chihuahua cheese over each tortilla, then add shredded beef to one side.
Let cook until the cheese is melted, then fold each taco in half.
Continue cooking, flipping occasionally, until the tacos are crispy—about 15–20 minutes total.
Step 3: Serve & Enjoy
Remove the tacos from the griddle and top them with white onion, cilantro, and pickled red onions if desired.
Serve with lime wedges on the side.
? Pro Tip: Serve with a side of the birria broth for dipping if you like a more traditional style!
© 2024GriddleWithJohnny all rights reserved
Connect with me:
Website: Johnnybrunet.com
Email: griddlewithjohnny@gmail.com
Full Recipe on Johnnybrunet.com
Tacos:
3 lb chuck roast
7 oz can of smoked chipotles
1 cup beef broth
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon onion powder
1 tablespoon oregano mexican
16 oz chihuahua cheese shredded in a bag
30 6 inch white corn tortillas
Toppings:
1 bunch cilantro
1 whole white onion diced
2 whole limes sliced
pickled red onion optional
sour cream optional
pico de gallo optional
Instructions
Step 1: Cook the Shredded Beef
(Optional) Heat a cast iron pan over high heat and sear the chuck roast for 2–3 minutes per side until browned.
Transfer the roast to a crock pot. Add chipotles, beef broth, garlic powder, chili powder, cumin, dehydrated onions, and Mexican oregano.
Cover and cook on low for 8 hours (overnight or while you're at work).
Once done, remove chipotle peppers and shred the beef with two forks. Remove any fat you see.
Step 2: Prepare the Tacos on the Griddle
Preheat your griddle to 375°F. Add a little oil.
Take each tortilla and drag it across the top of the beef and juices in the crock pot to soak up some of the flavorful fat.
Lay the tortillas on the griddle.
Sprinkle a layer of Chihuahua cheese over each tortilla, then add shredded beef to one side.
Let cook until the cheese is melted, then fold each taco in half.
Continue cooking, flipping occasionally, until the tacos are crispy—about 15–20 minutes total.
Step 3: Serve & Enjoy
Remove the tacos from the griddle and top them with white onion, cilantro, and pickled red onions if desired.
Serve with lime wedges on the side.
? Pro Tip: Serve with a side of the birria broth for dipping if you like a more traditional style!
© 2024GriddleWithJohnny all rights reserved
Connect with me:
Website: Johnnybrunet.com
Email: griddlewithjohnny@gmail.com
