INGREDIENTS
2
to 3 tablespoons chopped canned chipotle chiles in adobo
1/2 cup
ketchup
8
garlic cloves, chopped
2 tsp
dried oregano
Coarse salt and ground pepper
1
boneless beef chuck roast (about 3 pounds), excess fat trimmed
16
corn tortillas (6-inch), lightly toasted
Avocado-Red Onion Relish
Corn-and-Tomato Salsa
Cilantro-Lime Crema