Margarita Beef (Slow-Cooker, Instant Pot, or Stove Top)

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  3 lbs Beef Chuck Roast
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  2.5 tsp 2½ Teaspoons Kosher Salt, Plus More To Taste
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  2 tsp 2 teaspoons freshly cracked black pepper
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  0.5 cup ½ cup tequila blanco
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  0.5 cup Orange Juice, Fresh
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  0.3 cup Lime Juice, Fresh
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  2 Avocado(300g)
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  0.3 cup Cilantro, Fresh
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  0 Yellow Onion(37g)
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  1 JalapeñO Pepper(14g)
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  16 Tortilla, Corn, 6-Inch(416g)

Instructions

1. 1Pat the beef dry with paper towels and season generously all over with the kosher salt and black pepper.
2. 2Heat the olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Working in batches to avoid crowding, add the beef and cook 4–5 minutes per side, turning occasionally, over medium-high heat, until deeply browned on all surfaces. Transfer browned beef to a clean plate.
3. 3Return all beef to the pot, add the tequila blanco, orange juice, and lime juice. Bring to a simmer over medium-high heat, then reduce to medium-low. Cover partially and cook 1½–2 hours over medium-low heat, stirring occasionally, until the beef shreds easily with a fork.
4. 4Using two forks, shred the beef directly in the pot into bite-sized pieces. Toss to coat with the braising liquid. Taste and adjust seasoning with additional salt if needed.
5. 5Increase heat to medium-high and cook the shredded beef uncovered for 8–10 minutes over medium-high heat, stirring frequently, until the liquid reduces and the meat edges begin to caramelize and crisp.
6. 6While the beef finishes, combine the avocado, lime juice, cilantro, onion, and jalapeño in a medium bowl. Season lightly with salt and toss gently to combine.
7. 7Divide the shredded beef evenly into 4 airtight containers while hot. Cool to refrigerate for storage.
8. 8To serve, warm the beef gently in a skillet over medium heat for 3–5 minutes or in a microwave, divide among the corn tortillas, and top with the avocado salsa.