Ingredient !1 tablespoon of cooking oil. 4 pound chuck roast. 1 cup flour. 1 teaspoon annatto paste. 1 tablespoon ground cumin. 3 tablespoons chile powder . 2 tablespoon dried oregano. 1 teaspoon garlic powder. 1 teaspoon cocoa powder. 1 teaspoon salt. 4 oz can chopped green chiles. 1 onion. 2 cups water or beef broth. 40 Corn Husks.
Preparation !Heat a large saucepan medium-high heat and add in the cooking oil. Swirl it around to coat the bottom of the pan or pot. Sprinkle the flour over the roast and rub it in evenly over the surface. Turn the roast over and sear the other side. If the roast is thick enough, you can also brown the sides as well. Place the roast into a slow cooker. Use a spoon to smear the annatto paste over the top. One at a time, sprinkle on the ground cumin, chile powder, oregano, garlic, cocoa and salt. Add a can of chopped green chiles. Pour the water or beef broth into the bottom of the crockpot, it should come up to about an inch up the sides of the roast. You don’t want the liquid to come up too high, or it will be soupy. Cook on low for 7-8 hours. After the time is up, the beef should be fork tender and fall apart easily. There should be barely any liquid in the bottom of the pot and what is left should be of a gravy consistency. Use two forks or a slotted spoon to remove any large chunks of fat from the roast. Shred the remaining beef by pulling it apart into chunks or strands. Mix the liquids and beef together until it is well combined.