garlic cloves, sliced
manchego cheese, grated
cheddar cheese, grated
neutral oil, for brushion
Step by step
Season the meat with the salt, pepper, paprika and oregano. Heat 3 tablespoons of olive oil in a heavy bottom pot. Sear the beef chuck on all sides. Work in 2 batches if the pot is too small.
Heat the remaining oil and sauté the onion and garlic. Add the orange juice, canned tomatoes, beef stock, spices and water. Return the meat to the pot, cover with the lid and put on a gentle simmer for 2.5h. Remove the lid and simmer for 30 more minutes. The meat should fall apart easily.
Place the meat in the bowl of a stand mixer fitted with the Pastry Beater. Mix on speed 2 until the meat has shredded. Add a few tablespoons of the sauce from the pot to the meat if you prefer a juicier version.
Fill the tortillas with the shredded meat and cheeses, roll up and brush the outside lightly with neutral oil. Bake for 15 minutes at 215°C. Serve with your choice of toppings such as pickled red onion, sour cream, avocado, grilled corn or cilantro.