Ingredients
Scale
- 3–4 pound chuck roast
- 1 pack of slider buns
- 1/2 large white onion
- 2 large tomatoes
- 5 cloves of garlic
- 5 ancho chiles
- 3 guajlo chiles
- 3 chipotle peppers in adobo sauce
- 6 cups of beef broth
- 3 cinnamon sticks
- 2 bay leaves
- 1 tsp Mexican oregano
- 1 tsp salt
- 1 tsp pepper
Instructions
- Use yellow mustard as a binder then Season chuck roast with SPG blend and an active charcoal rub.
- Smoke the
- Place them on a smoker at 275F for 2-3 hours
- Boil the peppers, quartered tomatoes, quartered onions and garlic and remove them once softened. Place them in a blender with 1 cup braising liquid then blend.
- Place smoked chuck roast in a dutch oven with the blended braising liquid, cinnamon sticks and bay leaves
- Braise on low for 2 more hours. Once they’re fall apart tender, remove the meat from the dutch oven then shred.
- Toast the inside of the slider buns
- Assemble sliders: shredded Oaxaca cheese, shredded beef, onions, cilantro, more Oaxaca cheese. Brush garlic butter on top, then bake at 350 for 15 minutes.
- Cut sliders then dip in consume and enjoy!
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Appetizer
- Method: Smoking / braising
- Cuisine: American
