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Directions:

For🥩 Chuck Roast Filling:

Sear the Roast: In a Dutch oven or heavy pot, heat oil over medium-high. Season roast well with salt and pepper. Sear on all sides until brown.

Add Aromatics: Remove roast, then sauté onions and garlic in the same pot until soft.

Combine & Braise: Return roast to the pot. Add cumin, chili powder, oregano, bay leaf, beef broth. Cover and simmer on low for 3–4 hours or until fork-tender. You can also use a slow cooker (8 hours on low).

Shred & Serve: Remove roast, shred the meat, and return to juices. Add lime juice for extra flavor if desired.

For Homemade Flour Tortillas:

Mix dry ingredients, cut in lard, add water to form soft dough.

Divide into 12 balls, rest 15 min.

Roll out and cook on hot skillet 30 seconds per side.

For Mexican Rice:

Toast rice in oil until golden.

Add onion & garlic, cook 1 min.

Stir in tomato sauce & broth, season.

Cover, simmer 20 min, fluff before serving.

For Refried Beans:

Heat lard/oil in skillet. Add beans and broth.

Mash and stir until smooth and thick.

Top with shredded cheese if desired.

Serve in plate and Enjoy !!