3–4 lb chuck roast
Coarse salt
Coarse black pepper
3 cups frozen corn
1–2 tbsp oil
1/4 cup sour cream
1/4 cup mayonnaise
1/2 tsp chili powder
1/2 tsp garlic powder
Salt, to taste
Corn tortillas
Avocado mayo (or sliced avocado mayo)
Queso fresco, crumbled
Fresh cilantro, chopped
Cook the Chuck Roast
Preheat the oven to 325°F. Season the roast generously on all sides with coarse salt and coarse pepper. Place it in a baking dish, cover tightly with foil, and bake for about 1 hour per pound, until tender and shreddable.
Shred & Broil
Remove the foil, shred the roast, and toss the meat in the rendered fat. Spread the shredded beef on the pan and broil for a few minutes until the edges are crispy.
Heat a large pan over high heat with a little oil. Add frozen corn in a single layer and cook for about 3 minutes without touching it to develop char. Toss, then cook another 1–2 minutes. Stir in sour cream, mayo, chili powder, garlic powder, and salt.
Toast the Tortillas
Warm or lightly toast corn tortillas in a dry pan until soft and slightly crisp around the edges.
Assemble the Tacos
Spread a little avocado mayo on each tortilla, add crispy chuck roast, spoon the elote corn on top, and finish with queso fresco and fresh cilantro.
