1.Heat avocado oil in a large skillet.
2.In a medium bowl, mix chili powder, chipotle powder, oregano, cumin and salts. Add beef and toss until evenly coated.
3.Add seasoned beef to skillet. Brown meat on all sides.
4.Transfer beef to slow cooker, and return skillet to stovetop.
5.Using the same skillet, add onion, garlic, and jalapeño and cook for about 2-3 minutes. Transfer to slow cooker.
6.Add 1/4 cup broth to skillet to dissolve any brown bits; add to slow cooker along with remaining broth.
7.Cover and cook on low for 8-10 hours or on high for 4-5 hours.
8.Transfer beef to a bowl and shred using two forks. Add enough of the cooking liquid to moisten.
9.Wrap in lettuce leaves or tortillas. Finish off with lime juice, cilantro, tomatoes, avocado, cabbage and sour cream.
2 tablespoons avocado oil
3 pounds boneless beef chuck roast, trimmed and cut into large pieces
1 tablespoon organic chili powder
2 teaspoons organic chipotle chili powder
2 teaspoons organic ground cumin
2 teaspoons organic oregano
1 teaspoon fine sea salt
1/2 teaspoon applewood smoked sea salt
1 cup chopped yellow onion
3 cloves garlic, minced
1 jalapeño, seeded and finely chopped
3/4 cup beef broth or beef bone broth (Whole30-compliant)
Butterhead lettuce, flour or jicama tortillas
Garnish: fresh lime juice from wedges, cilantro, tomatoes, avocado, red onion, cabbage and sour cream