Shredded Beef Tacos

ABOUT
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A little Cuban, these effortless beef tacos are modeled after the
famed dish ropa vieja.

Need a drink to go with those tacos? Try one of these great tequila
drinks.

INGREDIENTS
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   2 lb  chuck roast
         Salt and pepper
 2 tbsp  vegetable oil, divided
      1  each yellow, red, and green bell pepper, seeded and thinly
         sliced
      1  small yellow onion, thinly sliced
      1  jalapeno, diced
      4  cloves garlic, finely chopped
  1 tsp  ground cumin
  2 tsp  dried oregano
  1 tsp  smoked paprika
1/2 tsp  Ground cloves
1/4 cup  dry sherry or white wine
      1  28oz can diced tomatoes
      2  bay leaves
1/2 cup  pitted green olives, halved
 2 tbsp  capers
         Cotija or feta cheese for serving
1/4 cup  chopped cilantro, divided
         Corn tortillas, warmed in the oven or grilled

DIRECTIONS
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Salt and pepper the chuck roast on all sides. Bring one tablespoon oil
to almost smoking over medium-high heat in a Dutch oven or similarly
sized heavy bottomed pot. Brown the roast on all four sides, about 3
minutes per side, and transfer to a plate.

Add the remaining oil to the pot, along with the bell peppers, onion,
jalapeno and a pinch of salt. Cook over medium heat until the onions
are translucent and it's all just begun to caramelize, about 10
minutes. Add garlic, cumin, oregano, paprika and cloves and cook for
another minute.

Add sherry and give a good stir, getting any crispy bits off the
bottom of the pan. Add the diced tomatoes and the bay leaves and
return the roast to the Dutch oven and the stovetop, reduce the heat
to low and cover. Cook for 3 to 4 hours, until the roast has become
tender and is easily broken up with a fork.

Remove the bay leaves from the pot. Shred the meat using two forks and
add the olives, capers, and two tablespoons cilantro. Let simmer over
medium heat for ten minutes before serving.

Assemble your tacos with a heaping spoonful of the shredded beef,
followed by cotija, cilantro, and lime.