Ingredients
2 tablespoons kosher salt2 tablespoons brown sugar1 tablespoon ground cumin1 tablespoon smoked paprika1 tablespoon chili powder1 teaspoon garlic powder1 teaspoon ground mustard1 teaspoon dried oregano1 teaspoon cayenne pepper1 boneless beef chuck roast (3 pounds)2 large sweet onions, thinly sliced3 poblano peppers, seeded and thinly sliced2 chipotle peppers in adobo sauce, finely chopped3 tablespoons canola oil1 jar (16 ounces) salsa16 flour tortillas (8 inches), warmed3 cups crumbled queso fresco or shredded Monterey Jack cheeseOptional toppings: cubed avocado, sour cream and minced fresh cilantro
Preparation
Mix the first nine ingredients. Cut roast in half; rub with 1/4 cup spice mixture. Cover and store remaining mixture in a cool, dry place for up to 1 year.
Place onions and peppers in a 4-qt. slow cooker. In a large skillet, heat oil over medium heat. Brown roast on all sides. Transfer meat and drippings to slow cooker. Top with salsa. Cook, covered, on low until meat is tender, 8-10 hours.
Remove roast; shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each tortilla. Sprinkle with cheese. Add toppings of your choice.
